An Introduction to Steaks
Whether you favor a plate-cut skirt steak, an abdominal-cut flank steak, a loin-cut silverfinger steak or even something novel like a fish steak, steak is delicious no matter what part of the animal it comes from, let alone what animal it comes from. Beyond the previously mentioned types of cuts, you can also have cuts like blade steak, taken from the chuck section; a boneless rib steak, taken from the rib primal and triangle steak, taken from the bottom sirloin butt. Among the most popular cuts of steak, at least in the United States of America and Canada, would be the sirloin, prime rib, filet mignon and, the feature piece of this particular article, the ribeye. How to grill ribeye? Let's answer this question below.
A ribeye steak, sometimes known as a Scotch fillet or entrecôte, is taken from the primal rib-the part of the cow that prime rib happens to come from. When it comes to cooking ribeye steak the most common way of serving it is roasting it within an oven. With that having been said, deciding to take your ribeye and turning it into a grilled steak is another simple and great way of taking an excellent cut of meat and turning it into some truly restaurant-quality fare.
An Introduction to Grills
While not nearly as numerous as cuts of beefsteak, grills have a decent amount of variety to their design. The point of a grill is to generated enough heat to cook food. There are three main types of grill, charcoal-fueled, gas-powered, which includes infrared models; and electrical. It is also worth mentioning that hybrid grills, those that can use either charcoal or gas, also exist.
A Step-By-Step Guide On How To Grill Ribeye
Basic Ribeye Steak
Ingredients
- Ribeye steaks of at least 1.5" thickness
- Oil, olive
- Salt, kosher
- Pepper, black, freshly ground
Directions
- Preheat the grill to high, feel free to start up your sear station/burner if you have one. In instances where your sear kit is over 1", get one side going at medium-high as a precaution.
- Give your steaks some love with a massage of olive oil and a liberal coating of salt and pepper. The olive oil will give you just enough fat that the reaction of heat, salt and pepper will yield a spectacular crust.
- Give your grill grates a cleaning, followed by lubricating them with a paper towel soaked in olive oil.
- Place the steaks on the hottest area of the grill, or the sear burner.
- Keep your tongs handy and watch for flare-ups as a result of the steaks' fat dripping down into heat. If you experience a lingering flare-up, one lasting more than a handful of seconds, use the tongs to move the steaks away from the flames until they die down, then return them to where they were.
- Continue grilling with the lid up for around 4-6 minutes.
- Turn the steaks over to their other side, keeping them in the same spot on your grill.
- Repeat step 6.
- Remove the steaks from the grill and give them 5 minutes for the juices to settle and cool a bit.
- Serve.
Basic Grilled Ribeye Steak
Ingredients
- Ribeye steaks of at least 1.5" thickness
- Olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
-
Preheat the grill to high, feel free to start up your sear station/burner if you have one. In instances where your sear kit is over 1", get one side going at medium-high as a precaution.
-
Give your steaks some love with a massage of olive oil and a liberal coating of salt and pepper.
-
The olive oil will give you just enough fat that the reaction of heat, salt and pepper will yield a spectacular crust.
-
Give your grill grates a cleaning, followed by lubricating them with a paper towel soaked in olive oil.
-
Place the steaks on the hottest area of the grill, or the sear burner.
-
Keep your tongs handy and watch for flare-ups as a result of the steaks' fat dripping down into heat.
-
If you experience a lingering flare-up, one lasting more than a handful of seconds, use the tongs to move the steaks away from the flames until they die down, then return them to where they were.
-
Continue grilling with the lid up for around 4-6 minutes.
-
Turn the steaks over to their other side, keeping them in the same spot on your grill.
-
Continue grilling with the lid up for around 4-6 minutes.
-
Remove the steaks from the grill and give them 5 minutes for the juices to settle and cool a bit.
-
Serve.
Nutrition
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Simple Quick-Sear Ribeye Steak
Ingredients
- Ribeye steaks, 3, roughly 1" thick
- Oil, canola
- Salt, kosher
- Pepper, black, coarsely ground
Directions
- Get your grill started up, keeping it covered until the thing gets nice and hot. Brush your steaks with oil and then hit it with the salt and pepper. Grill for 90 seconds each side, then transfer to the carving board to rest for anywhere from 10 to 30 minutes.
- Return the steaks to the grill, covered and let them cook 4-6 minutes, giving them a single turn. Your steaks are done once a thermometer registers their core internal temperature (130° for rare doneness, 135° for medium-rare). Return the meat to the carving board for a 10 minute rest before slicing it into thick strips across the grain and serving.
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Two-Step Ribeye Steak
Ingredients
- Steak, ribeye, 8-12 oz, 2
- Your favorite steak seasoning
Directions
- Season both sides of the steaks with your seasoning then transfer them to the fridge to cool for anywhere from an hour to overnight for even more flavor.
- Allow the steaks to sit at room temperature anywhere from half an hour to 45 minutes prior to taking them to the grill.
- Preheat a gas grill to medium-high, around 500°F.
- Toss the steaks on the grill, shut the lid and drop the heat down to medium. Cook 4-6 minutes, just until the bottoms sear.
- Flip, close the lid again and cook around 5 minutes, shooting or an internal temperature of 135°F to 140°F, depending on how rare you are shooting for.
- Take the steaks off the grill and give them 5-10 minutes of time to rest before cutting into them and serving. This will allow the steaks to finish cooking, rising by as much as 5° in the process, and also allow the internal juices to cool down.
A Note on Steak Seasoning: You can make your own seasoning with a simple combination of salt and pepper. You can also add all manner of dry, granular ingredients like coriander, chilis and garlic.
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Spicy Ribeye Steak
Ingredients
- Steak, ribeye, 4
- Salt
- Pepper, black
- Powder, chili
- Pepper, cayenne
Directions
- Preheat the grill to high heat.
- Place the steaks within a large platter and season it with as much or as little of the dry ingredients as you like.
- Transfer the seasoned steaks to your grill, cooking them 4-6 minutes per side for medium-rare doneness.
- Take the steaks off the grill and give them 5-10 minutes to rest before you do any slicing.
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"The Best Grilled Ribeye" Steak Recipe
Ingredients
- Steak, ribeye, 24 oz
- Salt, kosher
- Pepper, black, fresh ground
- Butter, unsalted, 2 tbsp
Directions
- Sprinkle the steak with lots of salt and pepper, making sure to cover all the angles.
- Wrap the seasoned steak in plastic wrap and transfer it to your fridge for a minimum of 12 hours.
- When you are ready to grill, take the steak out of the fridge and allow it to sit until it reaches room temperature.
- Bring your grill up to high heat and add your steak to its grates. Grill 10 minutes per side, giving it a rotation every few minutes to get those lovely grill marks.
- Move the steak over to the cooler section or your grill, killing one side of your grill in cases where you are cooking with gas, and cook 20-25 minutes. For a medium-rare steak, you want to hit an internal temperature of 135°, remembering to give the meat an occasional turn during the cooking process.
- Take your steak away from the heat for good and transfer it to a platter, then slather it with all of your butter. Lightly cover it with some aluminum foil and give it around 10 minutes to rest.
- Slice this mouth-watering monster up. Serve either by itself or with a few sautéed mushrooms.
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In Conclusion
As you can probably tell by making it this far into the article, it really is not that difficult to grill a ribeye steak. While you can just take the meat and apply it straight to the grill, you are setting yourself up for only a fraction of the taste that cut could transfer to your mouth. If you really want a flavorful ribeye on the grill, you should keep two things in mind: seasonings should be the first thing that touches your ribeye and you should wait until the steak has reached room temperature before grilling it.
While most of these recipes may seem nearly identical in their execution, the details are what matter most and where one can learn much about how to do a steak justice. Experiment with the seasonings that you choose to bless your meat with and chances are pretty good that you will be rewarded with far more flavor than the effort it took to massage into the meat. A good steak can be a lot like good barbecue; when done competently, there is no need for anyone to reach for a bottle of sauce-the steak has all of the moist flavor they could ever need.
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