Believe it or not, ribeye steaks are a pretty forgiving cut of meat. They are considered as one of the tastiest and elegantly flavored 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 see how to grill ribeye steak!
How To Grill Ribeye Steak, What You Will Need
- 24-ounce bone-in ribeye steak, at least 1.5 inches thick.
- Kosher salt.
- Freshly ground black pepper.
- 2 tablespoons unsalted butter or olive oil.
Instructions for How to Grill Ribeye Steak
Step 1: Refrigerate your Steak
The olive oil provides just adequate fat to help the salt and pepper create a great, caramelized crust. Wrap the steak in plastic wrap and place it in the refrigerator for 12 hours or overnight.
Step 2: Remove the teaks 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
Ensure that the grill grates are free from any previous food remains. Bring your charcoal or gas grill to high heat. The temperatures should be about 550°F-650°F.
Use a grill surface thermometer to determine the grill’s temperature; it makes sure that the temperatures are accurate. Since every grill is different, a thermometer aids in regulating the cooking method.
Remember to leave an appropriate gap between the charcoal or gas flames and the grilling grates. Replace the first grate and let it heat up. Open all the grill vents.
By the use of a paper towel and stainless steel long-handled tongs, oil the grates with vegetable cooking oil. Oiling the grates prevents the meat from sticking on the grates.
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: Move to the Warm Side of the Grill
After searing the rib eye, move it to the warm side of the grill that is not directly above the hot coals. Close the lid and allow it to cook until you achieve the desired doneness. There is no need to continue flipping the steak at this stage of indirect grilling.
Step 7: 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 8: Check for Doneness
Checking the meat’s internal temperatures is very important. It lets you know if the mat is at rare, medium rare, medium, or at the well-done stage.
By the use of an instant-read thermometer, place the thermometer probe at the center of the steak.
Step 9: Serve
Serving the rib-eye has to be the most exciting thing after the level to stop cooking. Remove the steak from the grill and place it on a large latter. Slather the whole piece with unsalted butter and allow the butter to melt and cover the meat.
Cover the steak using aluminum foil and let it rest for 15 minutes. The temperatures will continue to rise while the juices redistribute into the steak. This last cooking process is known as carryover cooking.
Slice your sumptuous steak and serve as desired. You can serve with sautéed mushrooms, Blue cheese past, French dip pasta, lettuce tacos, or any accompaniment of your choice.
There are a Few Essential Tips to Remember
When buying a rib-eye steak. Choose the cut with high-fat content. Meat that is dry with no fat comes off as dry and stretches even after thorough cooking.
Get one ¼ -1 ½ inch thickness steak. Thick stick avoids dry overcooked steak. Always make sure that the grill grates are clean before you begin your grilling.
The Seasoning of the steak with salt plus pepper before cooking ensures that the flavors soak in before, during, and after grilling. You may add any other seasoning of your choice.
Using a meat thermometer is always essential. It avoids guesswork about meat readiness. Carry-over cooking allows the steak’s flavorful juices to soak in after the final grilling stage.
A simple, tasty grilled rib-eye steak is not only filling, but it is also easy to make. The steak does not need any complicated rub-ins and seasonings, sprinkle kosher salt plus freshly ground black pepper, and you are good to go.
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 works 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.
You Don’t Have to Overthink a Perfect Steak
Nothing is tantalizing and mouthwatering to come from the grill than a thick-cut, excellently grilled bone-in rib-eye steak. Whether you are using a gas or a charcoal grill, grilling is a perfect way to get sumptuous steaks on most summer weekends.
A rib-eye steak comes from the meat cut from the rib area. Not only is the flesh full of the right amount of fat, but it is also tasty and filling. This grilled steak can transform a small meal into a feast since it can serve a whole large family setting.
Although a rib-eye is not inexpensive, it is worth every penny you spend on it. When choosing the steak, always select a bone-in steak. Bone-eye steak aids in the natural basting of the meat from the inside when cooking. As the juices from the bone evaporate, the bone will add flavor to the flesh.
Choose thick cuts since they give out flavorful and tender steak. Thin slices of steak cook faster plus you can easily ruin them by overcooking.
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.