Today, I’ll share the best way to cook a ribeye steak on the grill for juicy, tender results every time. From choosing the right cut of meat and seasoning your steaks to grilling them to perfection, we’ve got all the tips and tricks you need to become a ribeye pro. So grab your gas grill or charcoal grill and let’s get grilling!
Setting Up Your Grill for the Perfect Ribeye
As a chef, I always recommend starting with the right equipment for the job. For grilling ribeye steaks, you’ll need either a gas grill or a charcoal grill, as well as a set of grill grates to ensure even heat distribution. It’s also a good idea to have a wire rack or baking sheet on hand to rest your grilled steaks on after they come off the grill. Finally, a digital meat thermometer or instant-read thermometer will be essential for ensuring that your steaks are cooked to the desired level of doneness.
Choosing the Right Ribeye Steak and Prepping It for the Grill
When it comes to selecting a ribeye steak, look for a cut with good marbling, as this will result in a juicier, more flavorful steak. You can choose between a ribeye cap (also known as a spinalis), a rib-eye steak, or a rib steak. Whichever you choose, be sure to bring your steaks to room temperature before grilling by taking them out of the fridge about 30 minutes beforehand. This will help ensure even cooking.
Before grilling, it’s important to season your steaks well. Rub them with a mixture of olive oil, kosher salt, and black pepper, and consider adding a compound butter or a pat of fresh herbs for extra flavor. When you’re ready to grill, pat your steaks dry with a paper towel to remove any excess moisture.
Grilling Your Ribeye Steak to Perfection
There are many different ways to grill a ribeye steak, but as a chef, I recommend the method that will give you the best results: a good sear followed by indirect heat. To get a good sear, heat your grill to medium heat and place your steaks on the grill grates. Grill for 4-5 minutes on each side, or until you’ve achieved a nice char. Then, move your steaks to the cooler part of the grill or use the indirect heat method to continue cooking until your steaks reach the desired level of doneness.
For medium-rare steaks, aim for an internal temperature of 130-135 degrees Fahrenheit. For medium, aim for 140-145 degrees. Use a digital meat thermometer or instant-read thermometer to check the temperature of your steaks as they cook. Remember to allow for carryover cooking, as the internal temperature of your steaks will continue to rise even after they come off the grill.
Grilling Techniques for Thicker Steaks
If you’re grilling thicker steaks, it’s important to pay attention to the cook time to ensure that your steaks are cooked to the desired level of doneness. A good rule of thumb is to add about 5-10 minutes to the total grilling time for each additional half-inch of thickness. For example, if you’re grilling a 1-inch thick steak and want it to be medium-rare, you’ll need to grill it for a total of about 10-15 minutes (assuming a 5-minute sear on each side).
To achieve the best results, it’s important to use a digital meat thermometer or instant-read thermometer to check the internal temperature of your steaks as they cook. For medium-rare, aim for an internal temperature of 130-135 degrees Fahrenheit, and for medium, aim for 140-145 degrees. Remember to allow for carryover cooking, as the internal temperature of your steaks will continue to rise even after they come off the grill.
Grilling Ribeye Steak Recipes:
There are countless ribeye steak recipes out there, but as a chef, I recommend keeping things simple to allow the flavor of the steak to shine. Here’s a basic ribeye steak recipe that is sure to impress:
- 1 ribeye steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pat of butter
- Fresh herbs, such as rosemary or thyme (optional)
- Preheat your grill to medium-high heat (around 400 degrees Fahrenheit).
- Rub the steak with olive oil and season with kosher salt and black pepper.
- Place the steak on the grill grates and grill for 4-5 minutes on each side, or until it reaches the desired level of doneness.
- Remove the steak from the grill and place it on a cutting board. Top with a pat of butter and fresh herbs, if desired.
- Allow the steak to rest for a few minutes before slicing and serving.
Grilling Ribeye Steaks for Different Levels of Doneness
If you’re grilling ribeye steaks for a crowd, it’s likely that not everyone will want their steak cooked to the same level of doneness. To accommodate different preferences, try grilling your steaks in batches, starting with those that need to be cooked for a shorter amount of time (such as medium-rare) and moving on to those that need to be cooked for a longer amount of time (such as medium or well-done). This will help ensure that all of your steaks are cooked to the desired level of doneness.
Grilling Sides to Accompany Your Ribeye Steaks
Grilled ribeye steaks are delicious on their own, but they can be elevated even further with the right sides. Some classic choices include grilled vegetables, baked potatoes, or a salad. For a more unique twist, try grilling fruit such as peaches or pineapples to serve alongside your steaks.
Other Cuts of Steak to Try on the Grill
Ribeye steaks are a favorite cut of beef for many, but there are plenty of other cuts that are perfect for grilling as well. Some options to consider include sirloin steaks, strip steaks, and bone-in ribeye steaks. No matter which cut you choose, be sure to season your steaks well and allow them to come to room temperature before grilling for the best results.
Grilling Tips and Tricks: Expert Tips for Grilling the Best Ribeye Steak
Grilling the perfect ribeye steak takes practice, but here are a few expert tips to help you achieve delicious results every time:
- Keep a close eye on the grill temperature. For ribeye steaks, a medium-high heat (around 400 degrees Fahrenheit) is ideal.
- Trim excess fat from your steaks before grilling to prevent flare-ups.
- For an extra-juicy steak, consider using the reverse sear method: cook your steaks over indirect heat until they reach about 110 degrees Fahrenheit, then finish with a high-heat sear.
- For a unique twist on a classic ribeye recipe, try marinating your steaks in a mixture of Worcestershire sauce, olive oil, and your choice of fresh herbs.
- Don’t have a grill? No problem! You can cook ribeye steaks on the stove in a cast iron pan or in the oven on a wire rack set over a baking sheet. Just be sure to use a meat thermometer to ensure that your steaks are cooked to the desired level of doneness.
- For an extra-flavorful steak, consider adding a compound butter or a pat of fresh herbs to the top of your steaks as they rest after grilling.
- When it comes to thickness, 1-inch steaks are a good choice for grilling. Thicker ribeye steaks may require longer cooking times, but be sure to check their internal temperature to ensure that they are cooked to your desired level of doneness.
- Don’t forget to let your steaks rest for a few minutes after grilling. This will allow the juices to redistribute and result in a juicier, more flavorful steak.
- Finally, if you’re using a charcoal grill, be sure to let the coals ash over before grilling. A good rule of thumb is to wait until the coals have a light layer of gray ash on top.
By following these tips, you’ll be well on your way to grilling the perfect ribeye steak every time. Happy cooking!
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