How long do you cook thin ribeye steaks on the grill?

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

How do you grill a thin ribeye steak?

How To Grill A Thin Ribeye Steak

1. If using a gas grill, first brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down.
2. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned.

What temperature do you grill a thin ribeye steak?

Instructions

1. Remove steak from the refrigerator.
2. Season steak with 1 teaspoon of kosher salt on each side.
3. Allow steak to rest on a plate while the grill is preheating or up to 4 hours in the refrigerator.
4. Preheat grill to 500F.
5. Allow GrillGrates to preheat with grill.
6. Pat steak dry with paper towels.

How long does it take to grill ribeye steak?

Place the rib eye on the hot grill and cook, without moving it, for four to six minutes per side, or until each side is browned to your liking. Flip the steak with long-handled tongs.

How thick should we cut Ribeye steaks?

While 1 inch is a good starting point, the best steaks, especially when it comes to premium cuts like ribeyes and strips, are around 1.5 inches in thickness. A 1.5 inch thick steak – the size you’ll find from most premium butchers or wholesalers – is where steak excellence really starts to happen.

How long to grill rib eye steak for Medium Rare?

Preheat a grill to high heat. Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired.

What to look for in a ribeye steak?

When shopping for a rib eye steak, a consumer should look for a substantial number of white flecks scattered throughout the meat. This is a sign of good marbling, an essential element of a quality ribeye. The meat should be a definite red, not a dull brownish-red color which indicates an undesirable aging.