"Cooking prime rib on the grill rather than in the oven will give you more smoky flavor and that signature char of a steak - just on a juicy, thick cut like prime rib. It's important to note that this method works best for rib steaks that are about 2 inches thick and weigh about 2 pounds."
"The first is cooking it straight from the fridge. The steak needs to be at room temperature to grill evenly. Another mistake to avoid is skipping the all-important rest. Since you're going to pull the rib steaks off the heat before they reach a 'safe' internal temperature, you need to give them enough time to cook through and redistribute their juices."
"Adding too many unique, flavorful, or punchy seasonings to your steak - of any type - distracts and detracts from the meat that you have on your plate. Keep your seasonings minimal; some of the best for prime rib"
Prime rib is an intimidating cut for home cooks, but grilling offers advantages over traditional oven roasting. The optimal method works for rib steaks approximately 2 inches thick and 2 pounds in weight. Sear the steaks on both sides until browned, then move off direct heat to finish cooking until the center reaches 120°F. Allow a 10-minute rest period for the temperature to rise to 130-140°F for serving. Critical mistakes include cooking from refrigerated temperature, skipping the essential resting period, and over-seasoning. Room temperature meat cooks evenly, while resting redistributes juices and prevents moisture loss when cut.
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