Grilled Ribeye Steak

Grilled Ribeye Steak is a gamechanger for your dinner rotation. With the help of a few spices, this dish is sure to be your new favorite go-to.


  • 1” to 1.5” thick cut Ribeye steak (cooks best with the bone still in)
  • 1-tbsp. Montreal Steak seasoning
  • 1-tbsp. Johnny’s seasoning salt


1) Season steak on both sides and edges.

2) Heat grill using lump charcoal.

3) Cook steak over medium heat either directly or indirectly over coals to your desired level. Use an instant-read thermometer. 

4) Choose to either sear your steak at the beginning of cooking or at the end. You can use a cast-iron skillet or your grill.

5) If you choose to sear at the end, remove from heat just short of your desired internal temperature. Crank the heat up to about 500+ degrees, and then return the steak to grill.  Be VERY careful as it will start to flare up as the fat gets hotter and drips into the grill.  Use long-handle tongs and gloves to protect yourself from flare-up dangers.  

6) If you are unfamiliar with this searing method, research it ahead of time on YouTube. It may take a few times to perfect this technique, but hey, you get to eat all of the research! Start with a thinner cut of steak if you are not experienced in searing. My preferred method of cooking Grilled Ribeye Steak is on a Big Green Egg. Enjoy!