Grilled Rib Eye Steaks

1. Place the steaks into a gallon-size food storage bag with steak marinade. Seal the bag and store it in the fridge for at least 12 hours. (Very thick steaks can marinate for up to 24 hours.)
2. Take the steaks out of the fridge 30 minutes before cooking to let them come up to room temperature. (This helps the steaks cook more evenly.) Shake off any excess marinade and discard the bag. Season both sides of each steak with salt and pepper.

On the Grill

1. Brush the grill with some olive oil and preheat to hot until the oil starts to smoke.
2. Place the steak onto the grill on direct heat and cook for 90 seconds to 2 minutes. Then flip the steak over and cook for another 90 seconds to 2 minutes. (You want to cook the steak for 2 minutes per 1-inch thickness.)
3. Move the steaks to indirect heat and cook until done to your liking, checking the temp with a meat thermometer. (see note)
4. Remove the steaks from the grill and transfer them to a cutting board or platter. Cover loosely with foil and let rest for 5-10 minutes before serving.

On the Stovetop

1. Place a cast-iron grill pan, cast-iron skillet, or heavy-bottomed pan over high heat.
2. Place the steak into the pan and cook for 90-seconds to 2 minutes on each side. Turn the heat to medium and cook until your desired doneness is reached using a meat thermometer to check the internal temperature.
3. Remove the steaks from the grill and transfer them to a cutting board or platter. Cover loosely with foil and let rest for 5-10 minutes before serving.