Thin cut ribeye steaks are great for a busy weeknight—they cook up fast, bring lots of flavor, and don’t break the bank. The key is making sure you’ve got a nice hot grill. With a cook time under 5 minutes, you don’t want to walk away from your grill.
Prepare the grill for Direct, Very High Heat cooking (550°–600°F). If your grill has a Sear Zone, this is the time to use it. Preheat the grill for 15 minutes and brush the grill grates clean.
Prepare the grill for Direct, Very High Heat cooking (550°–600°F). Preheat the grill for 15 minutes and brush the grill grates clean.
Set the grill to 600°F. Preheat the grill for 15 minutes and brush the grill grates clean.
Brush the steaks with oil and season with salt and pepper (see recipe tip).
Place the steaks on the grill (over the Sear Zone if using) and cook, with the lid closed for 2 minutes.
Place the steaks on the grill and cook, with the lid closed for 2 minutes.
Open the lid, flip the steaks and continue cooking for 2 more minutes for medium rare.
Remove the steaks and let rest for 2–3 minutes before serving.
Recipe Tips
If you’re using a store-bought steak rub, choose one with smaller particles. Rubs with large particles could burn up cooking at the high heat this recipe calls for.
