Without a doubt, ribeye is objectively the best cut of steak (sorry filet lovers, but you're just wrong).

My preference is to splurge on steaks - I'd rather eat them half as often, and get a really damn good one when I want to fire up the grill. Your best bet is finding a local butcher or farmer's market, although of course you can find a great steak at high end grocery stores like Whole Foods.

Here in San Diego, my two favorite spots are Siesel's Old Fashioned Meats (the best buthcer in town for 50 years and counting) and Da-Le-Ranch at the Pacific Beach Farmer's Market.

Is your steak frozen from your epic African Cattle Hunting trip 3 years ago? No problem.

If you have 24-48 hours, place your sealed steak on a plate (to catch any drippings as it thaws) and leave it in the refrigerator. If you have 48+ hours, hold your horses cowboy, it's not going to take that long to defrost.

If you need to defrost your steak in 30 minutes or less, here are my 2 favorite methods:

1. Water Thaw:

2. Pressure Thaw: place your vacuum sealed steak on a metal baking pan (the bottom of your resting rack works great). Add room temperature water to a medium sized pot, and set it on top of your steak. Come back in 15 minutes and check on your steak - it shouldn't take more than 30 minutes thanks to the conduction of the metal surfaces you've sandwiched your steak between.

Both of these techniques actually work really well and should have your steak ready to grill within half an hour. If you're flipping a coin, my personal favorite is the Pressure Thaw since I'll need my resting rack out later anyways.

For the love of God, do not put your steak in the microwave.

The grilling process always starts with 2 important steps:

1. Fire up your grill
2. Crack open your favorite grilling beverage

First things first, turn your grill on. We want this puppy as hot as possible before we through your beautiful piece of meat on it. You really don't want to rush things and throw a steak onto a warm grill, ruining your chances of searing in the perfect grill marks (more on this later).

Now it's time to prep your steak. First, give it a solid coating of olive oil.

Once you've got a nice coating of olive oil, break out your seasoning. I recommend either basic salt and pepper, or our Perfect Steak seasoning.

I like to use a kitchen brush to make sure my seasoning is applied thoroughly and consistently. Make sure to hit the sides as well.

Flip your steaks, and repeat the olive oil and seasoning on the other side.

Now that your steaks are prepped, enjoy your grilling beer until your grill heats up to your desired temp. I usually wait for my grill to get to around 700 degrees, but every grill is different.

Achieving the perfect grill marks is a crucial step of grilling your steak. They make you look like an elite grillmaster, and people eat with their eyes so it's important to have a visually appealing steak.

My favorite method is to break the first 4 minutes of grilling into 60 second stages:

Place your steak at a 45 degree angle (on a very hot grill) for minute 1. Then rotate the steak 180 degrees to get a good cross section grill mark for minute 2. Now flip the steak and repeat for minutes 3 and 4.

Now that you've got expert level grill marks set into your steak, it's time to get the interior of the meat to your desired temp.

I like to cook my steaks on indirect heat, so they don't get overly charred. We already set in beautiful grill marks, so at this point we're just focusing on getting the steak up to our target temperature. First, I place my steak in the right side of the upper grill rack, reducing its direct heat exposure:

Next, I adjust the temperatures to my "cook mode" settings:

I can't overstate how useful it is to have a good stopwatch timer at your grill. This one is my go-to, it's simple, cheap, and waterproof (I've left it out in the rain more times than I can count).

You're going to rest your steak for at least 5 minutes after it's pulled from the grill, and it's going to keep heating up internally during this resting period. If you wait until you've hit a perfect Medium Rare (135 degrees) before pulling your steak, it's going to be a solid Medium Well (fail) by the time it's finished resting.

My rule of thumb is to pull a small or medium piece of meat like a ribeye 10 degrees before it hits my target temperature (I'll pull a large cut like a trip tip closer to 15 degrees earlier and let it rest even longer). That means if you're shooting for Medium Rare, you'll want to pull your steak from the grill at 125 degrees.

When your steak is getting close to its target temperature, make sure you've got your resting rack nearby so you can make a seamless transition from the grill to the all-important resting process.

Resting your steak allows its juices to set in. Our cooling rack is specifically designed to optimally rest meats. Place it next to your grill when you fire it up, so you can quickly move your steaks off once they've reached your desired temperature:

It's tempting to lose your patience here and bite into that delicious ribeye, but trust me, you're going to want to give it a solid 5 minutes of resting.

Now that your steak is resting, grab the plates you're going to serve it on and put them in the microwave on high for 2-3 minutes. More on this plating hack in the next section.

After 4 minutes, I like to give my steak a quick flip so the juices on both sides have had time to set and any drippings are caught in the resting rack.

Give your steak 1 more minute to rest on its other side, the ditch the aluminum foil and it's time to plate!

If there's one hack to plating a steak, it's serving it up on a hot plate. Ruth's Chris serves their steaks on plates heated up to 500 degrees! They even add a tablespoon of butter to the plate before it leaves the kitchen to give your steak that hot "sizzle" when it comes out.

Now, that might be over the top, but even 3 minutes of microwaving your plate is a touch that everyone will appreciate.

If any drippings make it onto the plate, I like to use a paper towel to wipe them up. We've worked hard to get to this point, finish strong and serve a steak that would rival any top tier steakhouse.

And now you have the perfect steak! Have any questions or feedback? Let us know at team@trinityprovisions.com.