My husband’s favorite cut of steak is rib-eye. I never felt we had hit on a sure-fire way of consistently producing excellent grilled rib-eyes. Sometimes they would be great and sometimes not so great and overdone. I decided to follow Fred Thompson’s method in Grill It! The steaks were perfect. This is the tried and true method we will use from now on. His method is to preheat your grill on high for 10 to 12 minutes. Then, turn one burner down to medium, but not the one where the steaks are. Grill for a total of 12 minutes, 3 minutes per turn. So, you cook 3 minutes, turn. Cook 3 minutes turn. Repeat. At the end of 12 minutes, if the steak is too rare for your taste, move it to the coolest burner and let it continue to cook until it reaches your desired degree of doneness. The timing is worked out for a 1 1/2 inch thick steak. Our steaks were a perfect medium after 12 minutes.
I believe that the best steaks are going to be cooked on the bone. You are taking away a lot of flavor when you cut them off the bone before cooking. Also, I marinade in Dale’s Seasoning (one of myFavorites). The low sodium variety doesn’t contain MSG in addition to having a lower sodium content. Add some ground black pepper and that’s all the seasoning you need.