To cook a medium rare ribeye steak on an outdoor gas grill, follow these steps:
Preheat the grill: Turn on the gas grill and preheat it to high heat. Close the lid and allow the grill to heat up for about 10-15 minutes.
Prepare the steak: While the grill is preheating, take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This allows the steak to cook more evenly. Pat the steak dry with paper towels and season it generously with salt and pepper, or any other desired seasonings.
Oil the grill grates: Using tongs and a folded paper towel soaked in vegetable oil, rub the oil onto the grill grates. This helps prevent sticking and promotes nice grill marks.
Grill the steak: Place the ribeye steak directly on the hot grill grates at a 45-degree angle. This will create beautiful grill marks. Close the lid and let the steak cook for about 4-5 minutes, depending on the thickness of the steak.
Flip the steak: After 4-5 minutes, use tongs to flip the steak to the other side. Again, place it at a 45-degree angle for grill marks. Close the lid and cook for an additional 4-5 minutes.
Check for doneness: The cooking time will vary depending on the thickness of the steak and the desired level of doneness. To check for medium rare doneness, use a meat thermometer and insert it into the thickest part of the steak. The internal temperature should read around 130-135°F (54-57°C).
Rest the steak: Once the steak reaches the desired doneness, remove it from the grill and transfer it to a cutting board or a plate. Allow the steak to rest for about 5-10 minutes. This helps the juices redistribute and ensures a more flavorful and tender steak.
Serve and enjoy: After the resting period, slice the ribeye steak against the grain and serve it while it's still warm. You can garnish it with fresh herbs, melted butter, or any other desired toppings.
Remember, these are general guidelines, and cooking times may vary based on the thickness of the steak and the heat of your grill. It's always a good idea to use a meat thermometer to ensure the desired level of doneness.