Serious Eats: Recipes

The Food Lab's Perfect Grilled Ribeye Steaks

[Photographs: J. Kenji Lopez-Alt]

Note: For best results, use prime, bone-in ribeye steaks. Ask your butcher to cut them at least 1 1/2-inches thick. Each bone-in steak should be about 1 pound. Boneless steaks can be used as well. They should be about 12 ounces. New York Strip steaks can be used in place of ribeye.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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