The best way to cook a rib eye steak:

• Heat your bbq to 400 degrees Fahrenheit. This is assuming you are cooking a one inch steak .
• After you’ve lightly seasoned your rib- eye steak with pepper and salt, and brought to room temperature, brush with a bit of olive oil, and place on the bbq.
• After 2 minutes rotate the steak about 90 degrees (a quarter turn), to make some diamond marks (purely aesthetic).
• After 2 more minutes, flip the rib-eye over, and repeat the exact scenario.
• So, after about 8 – 9 minutes, you take your steak off the grill, and place it on a pan, brush with some butter (for that steak-house flavor), and let it rest for about 3 – 4 minutes (lets the internal juices re-distribute, and not come flowing out as you start your first cut).
• That’s all! Really simple!

If you need a bbq, you can go with charcoal…which is what I use. Alternatively you can use gas or propane, which is also okay, but I’m just a big fan of the wood charcoal flavor.

This is me grilling a T-Bone Steak with my Weber Kettle Grill. I realize the title of this article is about a ribeye steak, but I had this video about T-bone steaks all ready to go. I also lit the charcoal with the Weber coal chimney. A truly ingenious device, that eliminates the need for any dangerous fuels.

Weber Kettle Grill

This Weber Kettle Grill is what I use.  I love this bbq grill! Food never tasted so good! The only thing I’ll say, is use lump charcoal. Don’t use briquettes. Lump charcoal is far more natural. The briquettes are perfectly formed and processed with additives. This can flavor your food, or even add something that you dont’t want..

If you’d like some finer details on this amazing charcoal cooker, then click here.

Weber Rapidfire Chimney Starter

This is the best way to light the charcoal for your cooking. Really simple to use. Roll up some newspaper balls, and place in the bottom. Fill to the top with with charcoal. Place inside the bbq, for safety reasons, and ignite the newspaper. In 15 minutes you’ll have blazing red coals…ready for cooking.

The beauty of doing it this way, is that there’s no lighter fuel involved. No lighter cubes or any other accelerant, which is dangerous, adds horrible flavors to the food, and is probably carcinogenic.

These bad boys are inexpensive, and last for years! Check it out here.