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Curtis Stone's Grilled Rib-eye Steaks
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There's no special secret or complicated techniques needed to cook the perfect steak. Start with a great cut of meat for the very best results. After that, you just need heat, seasoning and a little patience. 


    • 6 boneless rib-eye steaks
    • 2 tablespoons olive oil
    • Kosher salt
    • Flaky sea salt or fleur de sel
    • Freshly ground black pepper


1. Prepare barbecue for medium-high heat or preheat a grill pan over medium-high heat.

2. Pat steak dry with paper towels. Lightly coat steaks with oil and season liberally with salt.

3. Grill steaks, turning them over every 2 minutes, for a total of about 8 minutes, or until an instant-read thermometer inserted horizontally into the center of steak reads 130 F for medium-rare doneness. Transfer steak to a rack set over baking sheet and let it rest for 3 minutes for cutting. 

4. Cut steaks crosswise into thin slices. Sprinkle with flaky salt and freshly ground black pepper. Serve with any resting juices to keep it moist.