1 boneless ribeye steak (about 1 1/2 pounds)
1 1/2 Tbsp Twist’d Q™ Insane Steak Cracked Pepper Seasoning
Vegetable oil (for grill)
- In a zipper bag large enough to fit the steak, combine soy, Worcestershire, olive oil, and lime juice. Add the steak to the backyard marinade and allow to sit for 30 minutes.
- Remove steak from bag and shake excess marinade off. Evenly sprinkle the steak with Cracked Pepper Seasoning.
- Preheat a gas or charcoal grill to medium high heat.
- Oil a clean kitchen towel with vegetable oil and use tongs to coat the hot grill grate with oil.
- Place steak on grill and cook uncovered for about 10 minutes or until an instant read thermometer inserted into the steak reaches 125°F, turning the steak once about half way through the cook.
- Transfer the steak to a cutting board; loosely covering with aluminum foil and allow to rest for 10 minutes to allow the juices to redistribute before slicing.
- Let the steak stand at room temperature for 1 hour to take the chill off before grilling for more even cooking.
- Resist the urge to move the steaks too soon after placing them on the grill. They will naturally release from the hot grate after a few minutes.
- To create crosshatch marks, rotate the steak 1/4 turn halfway through the grilling time on each side of the steak.
- If flareups occur during cooking, move the steak to a cooler part of the grill temporarily.
- Allowing the cooked steak to stand before slicing helps retain its juices. The internal temperature will rise 5° to 10°F upon standing (also known as carryover cooking). To ensure the correct desired doneness, remove the steaks from the grill 5° to 10°F below the desired final internal temperature. Remove the steaks from the grill at the following temperatures: 135°F for medium, 140°F for medium-well, 150°F for well done.