2Rib Eye steaks, thin-cut (or use your preferred steak)
Steak Seasoning, to taste
Salt and pepper, if needed
Remove the steaks from the refrigerator 15-30 minutes before grilling to allow them to come to room temperature. Season steaks about 10-15 minutes before grilling and preheat your grill to medium-high heat (about 450-500 degrees F.)
Place steaks on hot, well oiled grill. Cover with grill lid and cook for 3-4 minutes, (or more, depending on the thickness of the steak). Flip steaks, cover with lid, and cook an additional 3-4 minutes or until firm around the edges and slightly tender in the center. Use a thermometer to reach your desired doneness (for example, a few degrees shy of 130 degrees F for medium rare). Don't overcook!
Transfer to a plate or cutting board, cover, and allow to rest for 5-10 minutes before cutting and serving.
Store leftover steak in the refrigerator for up to 4 days.
Steak Doneness Temperatures:
Rare: 120-130° F
Medium Rare: 130-135° F
Medium: 135-140° F
Medium well: 140-150° F
Well: 150° F
Remove steak from heat a few degrees before desired doneness temperature as it will continue to cook off the grill.