Grilled Ribeye Steak

Prepare all the ingredients. Light the coals in the grill.

Shift part of the coals to the side under the grill to reduce heat under half of it.

Season the steak with salt and pepper on both sides.

Place the steak on the part of the grill without coals. Heat it for 2.5 minutes.

Flip the steak on the same part of the grill and leave it for another 2-2.5 minutes.

Transfer the steak to the hot part of the grill and cook for about 4 more minutes, flipping often.

Move the steak to the cold zone of the grill and measure the internal temperature of the meat. The medium doneness steak should be around 52 degrees.

The steak temperature on the grill should be lower, around 46 degrees. If it hasn't reached that internal temperature yet, return the steak to the hot part of the grill and cook it for a couple more minutes on both sides.

Transfer the steak that reached 46 degrees to a board and let it rest for a few minutes. During this time, it will reach readiness.

Salt and pepper the steak again while it rests. After a few minutes, you can measure the internal temperature of the meat again; 52 degrees is the medium doneness temperature.

Slice the steak into thin pieces.

Serve the ribeye steak with salt and pepper.