A perfectly grilled ribeye is unquestionably a great cause for celebration. To help you achieve ribeye celebrity status, we’re taking you to what we affectionately call “Ribeye School.” Buckle up and read on for our tried and true tips that will teach you everything you need to know about grilling boneless ribeyes, grilling bone-in ribeyes, and the very best ribeye marinades and steak seasoning.
What is a ribeye?
A ribeye steak is a steak cut from the rib section of beef. In the United States, the term “ribeye” or “Delmonico” is typically used in reference to a boneless ribeye steak, but ribeyes are also available with the bone in. Ribeye steaks are considered the “steak-lover’s cut” by people all over the world, and for good reason. Well-marbled with exactly the right amount of fat throughout, ribeyes are tender and juicy.
Most steak-lovers will agree that bone-in ribeyes deliver better flavor and create a more moist steak, but the bone does add a level of challenge because the meat next to the bone will cook more slowly. This requires careful attention to ensure that the steak is cooked evenly. When it comes to grilling boneless ribeye steak, you’ll find consistency is simpler to achieve because a boneless ribeye steak will draw on that perfect marbling to cook up hot and fast. So long as you check your meat temperature and keep a close eye on the steak, you will have a masterpiece in no time.
What is the best way to prepare a ribeye steak?
The best way to prepare a ribeye steak is by using a seasoning or marinade that complements the rich flavor of the steak without overpowering it. Experiment with different ribeye marinades and seasonings to determine which pair best with your palate, then make sure to keep the ingredients on hand. To save you a little time, we put together a go-to round up of our favorite ribeye marinades and seasonings:
This succulent ribeye marinade infuses a medley of sweet and tangy into ribeye steak we crave year-round.
Balsamic vinegar, soy sauce, olive oil, Worcestershire sauce, honey, and a few other seasonings work together to make this delicious marinade by Creme de la Crumb a winner in our book.
The perfect seasoning for every steak…and then some. Try our favorite seasoning on for size with ribeyes, filet mignon, prime rib roasts, chicken, steakburgers and more.
How to Grill the Perfect Ribeye
First, it is vital that you make sure your steaks are completely thawed. The best way to thaw steaks is in the refrigerator for at least 24 hours.
If you are using a ribeye marinade, follow the recipe carefully, and make sure you allow the thawed ribeyes to marinate for a minimum of three hours, up to overnight.
Next, bring your ribeye steaks to room temperature before grilling. In order to achieve optimum results and the best grilled ribeyes, we recommend pulling your steaks from the refrigerator and placing on the counter 30 to 40 minutes before grilling.
If you plan to use a ribeye seasoning or dry rub, brush both sides of your steak with a little olive oil, then apply your seasoning or rub. The oil will help hold the seasoning or rub and will sear up to a nice crust.
Next, it’s time to prep the grill! If you are grilling boneless ribeye on a gas grill, preheat your grill on high. You’ll want to sear your steak on each side for 1-2 minutes before reducing the heat to medium. Follow our handy grilling chart for approximate cooking times, but remember: nothing will yield a better steak than checking the internal temperature with a meat thermometer. Aim to flip your steaks approximately one minute before the halfway mark.
If you are grilling your ribeye steaks on a charcoal grill, toss your steaks on the hottest part of the grill and sear them for 1-2 minutes on each side. Try not to move the steaks any more than necessary, as this can interfere with grilled ribeye steak perfection. Once you have achieved a beautiful sear, carefully move your steaks to a medium temperature spot over ash-covered coals. Use our approximate grilling times chart for timing and aim to flip your steaks approximately one minute before the halfway mark.
When your steaks are about 5 degrees below your desired temperature, carefully remove them from your grill, cover with foil and allow to rest for about five minutes before serving. Once the steaks are removed from the grill and covered, carryover cooking will cause them to continue to cook approximately five degrees. This important step should not be skipped, because allowing your steak to rest gives the juices a chance to soak into the grilled ribeye, making it absolutely perfect.
Are you hungry yet? We’re with you!
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