Summer’s Here & It’s Grilling Time, How About a Great Ribeye Steak

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Grilling is one of Americas great past times and one of the favorites to grill is steak. One of the best steaks for Ribeye Steak Rawgrilling is the Ribeye steak. It’s not hard to grill a good Ribeye steak but some people seem to be intimidated by grilling steak. Many grill nothing but burgers, brats and dogs.

I’ve been grilling for years and through trial and error I can now grill up a pretty good Ribeye and I’d love to share some tips I’ve learned. If you use and practice these tips I believe you too can grill up a great Ribeye.

The first thing you want to do is go to your favorite butcher shop or meat department of your favorite grocer and pick the Ribeye steaks you’ll be grilling. Make sure the steaks you pick are a deep red color and are anywhere from 1 to 1 ½ inches thick with an abundance of marbling. (Marbling is the fat running throughout the steak giving it its buttery flavor.)

When the day comes that you’re going to grill your steaks remove them from the refrigerator (at least two hours before grilling) and let them sit until they reach room temperature. This will help to keep the steaks from over charring or taking too long to cook on the grill. Season the meat with salt and pepper or whatever you prefer.

It’s almost time to start grilling so go outside and pre-heat your grill. A gas grill should be set on high and heated to a minimum of 500 degrees. If using a charcoal grill be sure that the coals are completely burning and covered in a white ash. Using this high heat will insure nice searing, keeping the juices and flavors inside the meat. If grilling thicker steaks (2 inches thick) a gas grill should be set on medium heat to prevent the outside of the steak from burning. This is due to the added time needed to bring this thick of a steak to the level you enjoy.

The steaks are at room temperature, seasoned, and the grill is hot and ready to go. The only thing left is to start Ribeye Steak Grilledgrilling. If any of the steaks are thinner than the rest place them over the cooler spots on the grill or hold them back for a minute. Once the steaks are placed on the grill close the grill cover, it’s a common mistake to cook with the cover open. Do not open the cover until you are ready to flip the steaks. A 1 ½ inch Ribeye steak being grilled to medium rare will need approximately 5 minutes before flipping.

When it’s time to flip the steak use a set of tongs, NEVER us a fork to flip your steaks, this will poke holes into the meat allowing juices to leak out. After flipping the steaks, close the cover and wait about more 4 minutes for a beautiful and delicious medium rare Ribeye. Medium rare should have a nice hot red center. You can use a meat thermometer to check the temperature of your steaks, but like the fork, it pokes holes into the meat allowing the juices to leak out. The best way I’ve found to test a steak is the pressure method. When you are getting close to removing your steak press the center of it with your index finger to get a feel for it. A rare steak will be soft. A medium steak will be firm but pliable and a well done steak will be firm. Once you master this little trick you’ll be able to get your steak off the grill at just the right moment for your perfectly done steak.

Add a couple of great friends and serve with sautéed mushrooms, a baked or garlic mashed potato, your favorite vegetable, some crusty bread, your favorite wine or an icy cold beer, and all I’ve got left to say is Bon Appetite!


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