Heartland Cooks: Mike Mills' Perfect Ribeye Steak

MURPHYSBORO, IL (KFVS) - The 28th Praise the Lard Murphysboro Barbecue Cook-off is under way on Murphysboro's 17th Street, but your nose will pick up more than pork smells in the air. The first ever Steak Cookoff Association sanctioned steak cookoff event will take place Friday, September 25. Organizer and 17th Street Barbecue Owner Mike Mills can't enter the contest,  but he knows his way around a Weber grill. In fact, his grill has been used so much it's starting to wobble – but that doesn't matter because it – along with Mills' know-how can make a Ribeye steak cooked to a perfect medium.


  • 1 ½-inch Ribeye steak
  • Granulated garlic
  • Course ground pepper
  • Sea salt
  • Garlic butter


Heat your gas or charcoal grill until the coals are nice and hot.

Mills said 1 ½-inch Ribeye steaks are among the most flavorful cuts of meat. He seasoned his steaks with a dash of granulated garlic, course ground pepper and sea salt to taste.

Mills said to place the steak gently on the grill grates and leave it for 4-5 minutes and then lift it up and turn the spatula a quarter of a turn sideways to create a cross-hatch diamond pattern on the steak. Resume grilling an additional 3-4 minutes.

Next, Mills said to flip the steak gently onto its other side and allow it to grill an additional 6-8 minutes depending on desired doneness.

When your cook time is nearly complete, brush steaks with garlic butter.

Mills said you should never cut into a steak while it is on the grill to determine whether or not it is cooked to your liking. Instead, use a meat thermometer to determine doneness.

120° to 125°F   

Medium Rare
130° to 135°F

140° to 145°F

Medium Well
150° to 155°F

Well Done
160°F or higher

Remove the steak from the grill and allow it to rest for up to 10 minutes before cutting into it.


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