Roast Beef or Rib Eye
Steak Seasoning by COOKandGRILL
Core Temperature Scale:
ULTRA RARE: 46-49°C
MEDIUM-RARE: 55-60° C
MEDIUM WELL: 65–69° C
WELL DONE: OVER 71° C
Take the meat out of the fridge about 1 hour beforehand. The grill is prepared for maximum temperature - ideally with a cast grate. When the cast iron grid is really hot, prepare the grill for indirect grilling, i.e. sear the steaks on the hot cast iron grid zone. How long? Until the meat comes off the grid easily. Do the same with the second side. Then set the grill to indirect temperature - the ideal temperature is 130 ° C. Now attach the core temperature probe to the meat.
Now grill the steaks to the desired core temperature.
Then let the steaks rest outside of the grill, lightly covered, for about 5-10 minutes - refine with the steak seasoning, cut open and enjoy.