Ribeye steak

A steak cut from the rib, with fat running through the meat as well as around it, which is why it takes well to a hot grill.

What to buy

Buy steaks about an inch thick, all the same thickness, so the minutes on the chart fit every one of them.

There are three USDA grades for good quality beef. Prime has the highest degree of marbling, Choice has less but is still tender and juicy, and Select has the least. Beef Cattle Product Quality and Optimization, Penn State Extension
Even a small steak rises at least 3 to 4 degrees while it rests. Resting: The Final Phase of Cooking, ThermoWorks
The federal chart of safe minimum temperatures lists beef steaks at 145°F with a 3-minute rest. In the Kitchen: Safe Minimum Internal Temperatures, University of Maine Cooperative Extension

Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8” fat, all grades, raw. FoodData Central entry 172156.