HOW TO GRILL A THICK, DOUBLE CUT RIBEYE STEAK
Our favorite cut of steak is the ribeye and we like our steaks thick! A thicker steak can be tricky to cook but if you do it right the entire steak can be grilled to a juicy, medium rare perfection. This steak is a carnivore diet dream! It will fill you up all day and is the ideal meal if you are a OMAD carnivore.
In this video, I show you how to order a double cut, 40 oz ribeye steak from the butcher shop, how and when to season the thick cut steak and how we grill double cut ribeye steaks.
If you are on a carnivore diet, you will only want to season your steak with salt (especially if you are a strict carnivore). On the keto diet, you can be a bit more adventurous with your favorite steak dry rub.
The first tip is to season your thick cut ribeye steaks way ahead of time. I’m talking 12-24 hours ahead of time. This will allow the salt to penetrate down to the inside of the cut of steak.
Grill over high heat on every side for 1-2 minutes, the move to indirect heat to finish cooking until the internal temperature of the steak reaches 120 degrees. Then pull from the heat and let rest until the temperature is 130 degrees. At this point, the steak is a perfect medium-rare temperature for us.
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