Remove the steak from the refrigerator, open the package and allow to breathe and warm up for 10 minutes. Season both sides with your preferred rub. Let sit for 5 minutes to allow the rub to get tacky and start adding flavor. Now you're ready to grill.

It's time to cook. Searing the beef helps form a caramelized crust and retain moisture. Beef will lose some moisture during cooking, a good sear prevents excessive moisture loss.

All grills have a cooler area, this area is a great place to move steaks that need to finish slowly while the rest of the steaks are cooking.

Let's start off with some smoke, as much or as little as you prefer. Now it's time to chill, for a bit. Let's get the steak back on the HOT grill and develop that crust and reverse sear.

Cooking times will depend on the thickness of the beef. For a 1" thick ribeye steak, on a gas grill over high heat, medium rate will take approx. 5-6 minutes per side. What is the perfect temperature to cook to? Keep in mind the rarer the temperature, the redder the beef will be in the center. The more well done the temperature, the pinker to grey it will be. Medium rare beef has a nice red center, medium tends to be pink with a light red center, medium well tends to be grey with a light pink center and well done will be dark grey/brown with a grey center. Time to rest - letting the meat rest for 3-5 minutes after removing from the grill allows the juices to settle and makes it more tender and the perfect beef experience.