Grilling a ribeye steak is a true joy for any meat lover. With its rich marbling and bold flavor, the ribeye is one of the most popular cuts to grill. But how do you grill a ribeye steak to perfection? Whether you’re a beginner or a seasoned griller, this guide will walk you through the steps to get that juicy, flavorful steak with a beautiful crust every time.
Choosing Your Ribeye Steak
Start with a good quality ribeye. Look for steaks that are about 1 to 1.5 inches thick with nice marbling (the white streaks of fat). Bone-in ribeyes add extra flavor and moisture, but boneless works great too.
Preparing the Steak
- Bring to Room Temperature
Take your ribeye out of the fridge about an hour before grilling. This helps it cook more evenly.
- Season Generously
Dry the steak with paper towels to remove excess moisture. Brush a thin layer of olive oil all over, then season generously with salt and pepper. You can also use a dry rub like Montreal steak seasoning for extra flavor.
- Optional Butter Slices
For a rich finish, slice some butter and have it ready to melt on top of the steak right after grilling.
Preheat Your Grill
Set your grill to high heat, aiming for around 450°F to 500°F (232°C to 260°C). If you’re using charcoal, light the coals and let them get red hot. Gas grills should be preheated with the lid closed for 10-15 minutes.
Grilling Steps
- Sear the Steak
Place the ribeye directly over the hottest part of the grill. Sear for about 3-4 minutes per side for medium-rare. This creates a beautiful crust and locks in the juices.
- Flip Only Once or Twice
Avoid flipping the steak multiple times. Flip it once after the first sear, then again if needed to get even cooking and grill marks.
- Move to Indirect Heat (If Needed)
If the steak is thick or the grill is very hot, after searing, move the steak to a cooler part of the grill to finish cooking without burning the outside.
- Use a Meat Thermometer
Check the internal temperature for your preferred doneness:
– Rare: 125°F (52°C)
– Medium-rare: 135°F (57°C)
– Medium: 145°F (63°C)
Remove the steak from the grill a few degrees before it reaches your target temperature because it will continue to cook while resting.
Resting the Steak
Let your ribeye rest for at least 5-10 minutes after grilling. This allows the juices to redistribute throughout the meat, making every bite tender and juicy. If you like, add a slice of butter on top during resting to melt into the steak’s surface for extra flavor.
Tips for Perfect Ribeye Every Time
– Dry Marinate: Rub your seasoning into the meat and let it sit for 20 minutes before grilling to enhance flavor and crust.
– Don’t Overcrowd the Grill: Give each steak enough space for proper searing.
– Avoid Pressing the Steak: Pressing squeezes out juices, making it dry.
– Use Long Tongs: Flip your steak gently with tongs to avoid piercing the meat and losing juices.
– Try Reverse Sear for Thick Cuts: Smoke the steak at low heat first, then finish with a high-heat sear for a smoky flavor and perfect crust.
Serving Suggestions
Serve your grilled ribeye with classic sides like potato gratin, grilled vegetables, or a fresh salad. A dollop of mustard or a red wine jus can elevate the flavors beautifully.
Grilling a ribeye steak is all about high heat, good seasoning, and letting the meat rest. Follow these steps, and you’ll enjoy a juicy, flavorful steak that’s sure to impress!