Choose the Right Ribeye steak
Quality Matters: Begin with a high-quality ribeye. Opt for USDA Prime or Choice grade. The marbling (those little white flecks) in the meat ensures flavor and tenderness.
Thickness Counts: A steak that’s about 1 to 1.5 inches thick is ideal. This allows the ribeye to develop a seared crust on the outside while ensuring a juicy interior.
Prepare Your Steak
Room Temperature: About an hour before grilling, take the ribeye out of the fridge. Allowing the steak to come to room temperature ensures even cooking.
Season Generously: Salt liberally to enhance flavor. You can also use pepper and other preferred seasonings. Some purists believe a good ribeye only needs salt!
Ready Your Grill
Clean and Oil: Make sure the grill grates are clean. Oil them to prevent the steak from sticking.
High Heat: Preheat your grill to a high temperature – around 450°F to 500°F (232°C to 260°C). The high heat helps in getting that delicious crust on your ribeye.
Grilling Your Ribeye
Searing: Place your ribeye on the hot grill. Let it sear without moving for about 4-5 minutes. This creates a flavorful crust.
Flip Once: After the first side has achieved a good sear, flip the steak and cook for another 4-5 minutes for a medium-rare finish. Adjust the time based on your preferred doneness.
Use a Thermometer: For accuracy, use a meat thermometer. For medium-rare, aim for an internal temperature of about 135°F (57°C).
Rest and Serve
Resting is Crucial: Once off the grill, let your ribeye rest for about 10 minutes. This allows the juices to redistribute, ensuring a moist steak.
Slicing: If you’re sharing or want easier portions, slice against the grain for the best texture.
Ribeye Flavor Enhancements
Sauces and Butters: Elevate your ribeye with homemade herb butter or a classic peppercorn sauce.
Marinating: If you fancy extra flavor, consider marinating the ribeye for a few hours before grilling. However, many feel a good ribeye doesn’t need much dressing up.
