12oz Ribeye Steaks

Preheat grill to high. Brush steaks on both sides with butter or oil, season with fresh sea salt and black pepper and grill on high for 10-12 minutes (flipping halfway through) or until the internal temperature registers 5-10°F lower than your desired doneness (see internal temperature guidelines below).

Let the steaks rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best seared steak. Season steaks and place in the hot skillet. Do not overcrowd, cover the pan or add oil/water.

Sear for 10-12 minutes (flipping halfway through) or until the internal temperature registers 5-10°F lower than your desired doneness (see internal temperature guidelines below).

Let the beef rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

Rare: 125°F, 52°C - Cool to warm red centre and soft texture
Medium Rare: 135°F, 57°C - Warm red centre with brown crust
Medium: 145°F, 63°C - Hot pink centre and slightly firmer texture
Medium Well: 150°F, 66°C - Mostly brown centre and firm texture
Well Done: 160°F, 71°C - Brown centre and very firm texture

Cooking times and temperatures may vary based on the method of preparation and your desired degree of doneness. Test for doneness with a meat thermometer.