The rib eye steak is so flavourful that I grill it without a marinade, just rub it in gently with oil. It is important to take it out of the refrigerator about an hour before grilling.
I grill it for branding (i.e. grill marks) only for 2 minutes per side on a cast iron grill grate (sear burrs) directly over high heat. Then I put it in an indirect heat zone and let it cook for 12 minutes, turning it once. Close the lid at the same time.
At the end of the cooking time (if you like, you can check the core temperature with a thermo), let it rest briefly in aluminum foil (approx. 4 minutes), then cut into thin slices, season with salt and pepper and enjoy. Prepared like this, it is medium cooked.
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