The king of steaks, the ribeye is tender with buttery rich beef flavor due to its abundant marbling (the white flecks of intramuscular fat that melt during grilling). Liberally season and marinate a ribeye.
Preheat your outdoor grill to high heat. Pat steak dry and season with salt and pepper. Remove the steak from the grill a few degrees lower than its desired doneness (see chart). Let rest to ensure that internal temperature is reached.
Sear
Using a heavy-duty grill pan (not that dinky $10 no-name one from your first apartment 15 years ago) with high heat, sear the steaks on both sides for 2-3 minutes per side to get a nice crust. This step is crucial to getting those irresistible char lines and deep color that define the ribeye steak.
When searing the steak, resist the temptation to flip it more than once – doing so can make the meat stick to the grates and overcook. If you must, flip it only once.
Salt the Steak Before Grilling
To help your ribeye steaks to cook evenly and achieve a great sear, season them with coarse-grained kosher salt about 45 minutes before grilling or right before you put it on the grill. The salt draws the moisture out of the surface of the steak, which helps it to crisp when grilled.
When the ribeye has reached your desired level of doneness, remove it from the grill and let it rest for 10 minutes before serving. This allows the juices to redistribute throughout the steak and ensures a juicy, tender bite. While the steak is resting, add some grilled vegetables to the platter for a filling, nutritious meal. For a particularly delicious side dish, try tossing zucchini, bell peppers, and onions with olive oil and your choice of herbs and spices before grilling them for a medley that pairs perfectly with the steak.
Grill
Choose a quality ribeye with lots of white marbling, or veins of fat throughout the red meat. This adds flavor and tenderness as it cooks. Preheat your grill to high heat. Before you start grilling, generously season your steaks with salt and pepper. Use coarse grained kosher salt, and don’t be afraid to apply a good amount. It’s worth it!
Once your grill is hot, add the steaks and let them sear for about a minute on each side. It’s important to not move the steak too much. If you do, it will lose its nice crisp crust and caramelized char. If you want classic cross-hatch grill marks, rotate the steak half way through.
After the steaks have a nice sear, reduce the heat to medium and continue grilling until the internal temperature reaches your desired doneness. Use a meat thermometer to help you troubleshoot and make sure your steak isn’t overcooked.
When the steak is done, remove it from the grill and rest for 10 minutes before slicing and serving. The resting period allows the juices to redistribute and result in a juicy, tender steak. If you’d like, serve your ribeye with grilled vegetables, such as zucchini, bell peppers, and onions. Toss the vegetables in olive oil, sprinkle with salt and pepper, and grill for a tasty accompaniment to your steak.
Rest
Ribeyes are a cut of meat from the bone-in portion of a prime rib roast. They may also be referred to as tomahawk steaks. This is a very flavorful cut with lots of fat marbling and can be served rare, medium or well done. You can easily overcook a ribeye on the grill, so use caution when cooking this steak.
Depending on your preference, the steak can be seasoned with just salt and pepper or with a rub. If you choose to season it before grilling, do so generously. This allows the salt to create a brine which helps the steak crisp when it is cooked. The salt also helps the spices penetrate into the thick center of the steak for a deeper flavor.
If you have a meat thermometer, it is important to use it while grilling ribeye. It is easy to overcook this steak so use the meat thermometer to help you achieve your desired internal temperature. Once the steak has reached its desired doneness, remove it from the grill and let rest.
Allowing the steak to rest gives the juices time to sink back in and redistribute throughout the meat. It also gives the exterior a chance to firm up which is important for a nice crust and a juicy, tender steak. Enjoy! If you have leftover ribeye, you can reheat it in the oven or on the stovetop. When reheating, it is best to keep the steak on the cooler side of the oven to avoid overcooking.
Slice
A well-cooked rib eye has an irresistible texture and flavor. Choose a high-quality cut of beef like “Prime” or if you are on a budget, “Choice.” It should have even marbling which makes it tender and juicy. This type of meat has a buttery taste from the fine lines of creamy white fat that melt into the beef while cooking.
Preheat your grill to high heat. Clean and oil the grates to prevent sticking. The steak is best sliced against the grain for more tender slices. Use a nonslip cutting board or place a damp kitchen towel underneath to prevent the steak from sliding while you slice.
For an inch and a quarter to an inch and a half thick ribeye, you want to grill it about 4 to 6 minutes on each side for medium rare. If you like it a bit more done, add a minute or two to each side. The key is to remove it from the grill when a meat thermometer inserted into the center reads about 5 degrees lower than your desired doneness. It will continue to cook a little more as it rests.
Ribeyes contain lots of fatty meat which can cause flare ups on the grill. Keep the lid partially open while you’re grilling and if a flare up occurs, move the steak to indirect heat by placing it over an area of the grill without flames or a rack.
