- 16 oz ribeye, no bone, 1 1/2″ to 2″ thick (This also could be 2 8oz steaks)
- 1 Tbsp Texas Steakhouse Rub
- Preheat gas grill to high heat for 10-15 minutes.
- Liberally coat the steak with Texas Steakhouse Rub, pressing the seasoning into the meat and allow to come to room temp.
- Oil the grill by adding oil to a paper towel and rubbing the paper towel on the grill grates. Hold the paper towel with long handled tongs to prevent burns.
- Place the steaks on the hot grill and do not move them.
- Cook uncovered for about 6-8 minutes then flip and cook the other side about 5 more minutes.
- At this time, remove the steak from the heat and test for doneness by inserting a meat thermometer into the thickest part of the meat.
- Rare – 125 degrees to 135 degrees
- Medium Rare – 135 degrees to 145 degrees
- Medium – 145 degrees to 150 degrees
- Well Done – 150 degrees to 160 degrees
- If the steak isn’t done and the outside looks good remove the thermometer, reduce the heat on the grill and move the meat to indirect heat until it comes to the correct internal temperature.
- Remove the meat from the grill and let it rest for 5-10 minutes, cut and serve.