Believe it or not, ribeye steaks are a pretty forgiving cut of meat. They are considered as one of the tastiest and elegantly flavored of steaks and are cut from the main muscle that is usually attached to the spine.
The fat marbling present in a ribeye steak makes it a breeze, for a guaranteed flavorful and juicy steak. For a quality stake of ribeye, most people tend to avoid the shelves and head straight to the butcher’s counter to get a steak that is 1-1 ½ inch thick.
Thicker steaks allow you to create a great crust on the outside while cooking them to a perfect medium-rare on the inside.
The most important thing to keep in mind when grilling a steak is that you can always throw it back on the grill if it isn’t done enough, but you can never reverse an overcooked steak.
Kosher salt, fresh ground black pepper, medium-rare, there’s no need to pretty much overthinking this one. So, let’s get to it!
What you will need
24-ounce bone-in ribeye steak, at least 1.5 inches thick.
Freshly ground black pepper.
2 tablespoons unsalted butter or olive oil.
Instructions for How to Grill Ribeye Steak.
Step 1: Refrigerate your steak.
Rub down your steaks with some olive oil and then sprinkle the steak with the kosher salt and freshly ground black pepper, making sure that all sides of the steak are covered in the rub.
The olive oil provides just adequate fat to help the salt and pepper create a great, caramelized crust. Wrap the steak in a plastic wrap and place in the refrigerator for 12 hours or overnight.
Step 2: Remove the steaks from the refrigerator.
Get your steak out of the refrigerator and allow it to cool to room temperature before grilling. Do so at least 30 minutes before cooking, but no more than an hour.
If you had not seasoned the steaks before placing them in the refrigerator, this is the time to do so.
Step 3: Preheat your grill.
Before preheating your grill, ensure that your grill grates are clean. Use a quality grill brush to clean your grill grates before starting the cooking process. Then, lubricate your grill grates with some cooking oil on a rolled-up piece of paper towel with the help of tongs.
Next is to preheat your grill to medium-high heat and create a two-zone fire. if you are using a sear station or sear burner, get it up and running too.
For the sear burner, if your ribeye steak is over an inch thick, get one side of the grill (opposite the sear burner) running at about medium-high in case there will be need to cook it through a little more after the sear.
Step 5: Place ribeye steaks on the grill.
Place the ribeye steaks on the hottest part of the grill or your sear burner while monitoring the progress with tongs ready in hand.
At this point, you should be keen on flare-ups. the fat dripping off of those savory steaks is bound to create flare-ups, and if the flare-ups occur and don’t go away in a few seconds, you can use the tongs to slide the teaks away from the open flame until the flame dies down and then move them back over the heat.
Cook over direct heat with the lid open for 4-6 minutes on each side for medium-rare delicious steak, while still on the hottest part of the grill. In case you were wondering why you need the two-zone setup, this is where it comes in.
If your steaks are close to being done, you can now move them to the cold side of the grill.
Note: Use a meat thermometer to determine if you’ve cooked steaks the way you like them. For a guide, here are the temperatures that should guide you.
120oF = Rare.
130oF = Medium rare.
140oF = Medium.
160oF = Well done.
Step 6: Remove steaks from the grill.
Remove the steaks from the grill to a platter and slather with butter. Tent the steak with aluminum foil and let your steaks rest for five minutes for the juices to redistribute through the meat, producing tender and juicy results.
The resting period also prevents the juices from running out when you cut into the ribeye, so be patient here!
Step 7: Serve.
Serve the now-ready ribeye steaks with your favorite dishes.
Tips for How to Grill Ribeye steak.
Use high-quality meat for the best flavors. Organic-fed ribeye steak is the best.
Simple steak seasoning with salt and pepper work well with ribeye steaks. Also, you can use a dry steak seasoning which includes ingredients such as garlic, salt, pepper, coriander, oregano and/or chili. Salt is a key ingredient as it helps tenderize meat proteins, creating juicier meat.
Seasoning meat before grilling time is key as well. This allows the flavors to soak in and the salt helps tenderize the meat proteins as well as creating juicier meat.
After you get your steak from the refrigerator, getting it to room temperature ensures a more even cooking throughout alongside better internal temperature control.
While grilling, begin with high heat then reduce the temperature accordingly. This creates a quick sea on the outsides and then finishes with even cooking. Also, when you are using a charcoal grill, start the fire early enough (30 to 40 minutes) before grilling. The fire is ready when the coals look ash-covered and you can hold your hand 4 to 5 inches (grill height) over the coals for about 4 seconds before it’s too hot to continue.
With the already given temperature ranges for the kind of steak that you want, monitoring the temperature while on the grill and watching carefully prevents you from overcooking your ribeye steaks.
The last procedure as already noted earlier is the resting period before cutting. This allows for moisture to be absorbed back into the meat proteins as well as reducing liquid loss from the meat.
How to grill ribeye steak is as simple as ABC. You don’t have to overthink a perfect steak.
Buy a ribeye steak with plenty of marbling, season with some fresh black pepper and Kosher salt and then concentrate on cooking it to perfection and you will impress your guests.