How to Grill Beef Rib Steak
Learn How to Grill a Ribeye Steak on a Gas Grill with these easy to follow stride by step photo instructions for delicious results. You tin can exist the grill master, as well.
Introduction
A very special meal for special occasions or as an everyday surprise. Ribeye steaks contain great marbling which makes them one the most delicious steaks to grill. A little bigger than a filet merely in the same class equally one of the top steaks available.
This steak is actually a cutting of "prime rib roast" that almost people love. By cooking it equally a steak, you can trim some of the irritating fat and relish some swell Maillard reaction to add even more taste. And so good in so many ways,
My Rating
A high 5.
🐄Ribeye Steak
Call back of a ribeye steak as a slice of a prime rib roast. Information technology tin come with the rib or boneless. Sometimes the bone in diversity is referred to as a prime rib steak, just they are the same cut of meat. The boneless version is much more mutual.
Some people believe that the bone volition add some flavor and it fifty-fifty will sell for a lilliputian more. I'1000 not a believer, and I'g generally going for boneless and consider the bone as paying a premium toll for some waste.
I like about 1 ¼ to one ½ inches thick. You tin become thinner, but I don't advise not going under 1 inch thick. Over one ½ starts to get into well over one pound of meat which I consider too much for a serving.
QUALITY DOES Affair
Information technology is all about quality when buying ribeye. Prime number is the top 2% of the beefiness in the Usa. Nigh people don't want to pay the toll for prime.
Practice not confuse the term "prime" and "prime rib." Prime is referring to a grade of meat while the term prime rib is a cut of meat that can be various grades.
The side by side step down is Selection. Nigh one-half the beef sold in the U.s.a. is choice, and this is what you lot will usually buy and is an excellent choice. Look for a nicely marbled slice that is well trimmed if you lot can.
Select is next footstep down simply just say no.
♨️The Grill
Yous need to know your grill. We are going to utilize straight oestrus here with a grill surface temperature of about 450° up to but not over 500°. On my grill (which is very hot) that is just higher up 50%. On more normal grills it should be about 75% but get a $10 grill surface thermometer and become to know your grill.
For more than details on grill temperature control on a gas grill, please come across my Beginners Guide to Grill Temperature on a Gas Grill
Your endpoint is the internal temperature y'all want or a picayune less. Practise NOT Melt Past Fourth dimension ALONE.
My suggested 450° to 500° surface temperature volition take a fleck longer than maximum heat, but information technology is more controllable for the more than fragile steaks similar filet and ribeye. You tin cook at your grill maximum, and it will melt faster and be just fine, but y'all will have less margin for fault.
It is very easy to overcook this expensive meat, and I advise leaving yourself a lilliputian margin for error and taking a few more minutes.
Remember, you can always cook it a bit more than later but it is impossible to uncook a steak.
⏰🌡️Time and Final Temperature
A rough estimate to go to a 140° internal temperature with a 450° grill will be 10 to xiv minutes. But this is highly variable due to the verbal grill temperature, the thickness, and initial temperature of the steak, and your desired concluding internal temperature.
So, when is it done for yous? There is a lot of snobbiness about this. The "rare" people will unfriend you on facebook if you disagree. Virtually of the pink volition disappear at well-nigh 155°.
You like what you similar. Just if you haven't tried your steak a little rarer, I suggest trying to "work your way down" on good filet or ribeye. Don't jump from well done to rare. Go down by 5 degrees at a fourth dimension.
I like 140°-145° now after growing up in a "burn information technology to black" family. I doubtfulness I will go lower. I like "hot" steak, and below 140°, the steak is simply warm to me. Call up you lot tin can ever toss it dorsum on the grill for a few minutes.
The rest period later removing the steak from the grill, which is needed for the meat to reabsorb some moisture back into the cells, volition increase the temperature 2-v degrees.
Side by side, delight practise not cook by fourth dimension only. The times are provided to help with your planning, but you MUST use an instant-read thermometer to get things right. A good thermometer (like my thermapen) will improve your grilling skills by 100% instantly.
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✔️Tips
If there is a layer of trimmable fat along the edge, remove it. It does not add flavor and volition cause trouble when information technology melts and cause flare-ups.
The timing of the seasoning is of import. Practice not put salt on the meat for more than a few minutes unless you are going to do 60 minutes or more than.
And finally, no steak sauce or marinade allowed.
📖Steak Recipes
This recipe is listed in these categories. Meet them for more similar recipes.
🖼️Step-past-Step Photograph Instructions
Start with prime or choice ribeye steaks. I like a 1 ¼ to 1 ½ inch thick that will be 12-16 ozs. each. One of the near important steps is resting the steaks at room temperature for 30 or then minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.
While the steaks are resting, get your grill temperature about 450°-500° about medium-high on most grills. Of course, make clean and oil the grill.
If there is a layer of trimmable fat, remove most of information technology. Requite the steaks seasoning of your pick. Do it just before grilling; I apply a nice sprinkling of my seven:two:2 seasoning but just a squeamish sprinkle of coarse salt and pepper will do.
Place the steaks on the grill. Close the hat. Grill on the first side for 6 minutes. Rotate half the way through if you lot want these dainty crossed grill marks. Flip and grill until you reach the correct internal temperature for your gustatory modality. For me, I do another 6 minutes (with the rotation) and get a 140°-145° internal temperature.
Remove and residual for v minutes minimum. A light foil tent is a good idea hither.
📖Recipe
How to Grill a Ribeye Steak on a Gas Grill
Learn How to Grill a Ribeye Steak on a Gas Grill with these easy to follow step by step photo instructions for succulent results. You can be the grill master, too.
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Servings #/Arrange if desired 2
- 2 ribeye steaks - 12 to 16 oz
- table salt and pepper to taste - or seven:ii:i or vii:2:2 seasoning
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Start with prime or choice ribeye steaks. I like a 1 ¼ to 1 ½ inch thick that will be 12-sixteen ozs. each. 1 of the most important steps is resting the steaks at room temperature for thirty or so minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.
-
While the steaks are resting, get your grill temperature about 450°-500°. Simply over medium for me but more medium-high on most grills. Of course, clean and oil the grill.
-
If there is a layer of trimmable fat, remove most of it. Give the steaks seasoning of your pick. Do it but before grilling; I use a dainty sprinkling of my 7:ii:2 seasoning but just a nice sprinkle of coarse common salt and pepper will exercise.
-
Identify the steaks on the grill. Close the chapeau. Grill on the get-go side for vi minutes. Rotate one-half the fashion through if you want these dainty crossed grill marks. Flip and grill until you achieve the correct internal temperature for your taste. For me, I do another half-dozen minutes (with the rotation) and go about 145° internal temperature. For rare, you will want less time on both sides.
-
Remove and balance for 5 minutes minimum. A light foil tent is a good thought here.
Meet the step-past-step photos in the post. Some recipes have an choice to display the photos here with a switch above these instructions but the photos DO NOT print.
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Pro Tips:
- Try to practise a rest of the steak at room temperature for 20-30 minutes before starting to grill.
- Flavor merely before placing on the grill
- Use a medium grill of about 450° surface temperature. You tin use a higher grill temperature, just these tin overcook speedily.
- Exist sure to rest for 5 minutes afterward cooking before serving.
- Please practise not cook by time only. The times are provided to assistance with your planning, only yous MUST use an instant-read thermometer to get things correct. Delight practice not endanger your expensive meat past guessing.
- RARE Alarm - It is very like shooting fish in a barrel to "overcook" if you are aiming for rare. Don't forget the internal temperature volition ascension a few degrees subsequently removal from the grill. As well, recall that you can always cook information technology a little more than afterwards just information technology is impossible to uncook a steak if you overshot information technology.
To adjust the recipe size:
You may adjust the number of servings in this recipe card nether servings. This does the math for the ingredients for y'all. Merely it does NOT conform the text of the instructions. So you need to do that yourself.
Calories : 579 kcal (29%) | Protein : 88 k (176%) | Fat : 21 thou (32%) | Saturated Fat : 7 thousand (35%) | Polyunsaturated Fat : 1 chiliad | Monounsaturated Fatty : 11 g | Cholesterol : 229 mg (76%) | Sodium : 1184 mg (49%) | Fe : 5.viii mg (32%)
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated in a higher place. This is home cooking, and in that location are many variables. All nutritional information are estimates and may vary from your bodily results. To gustation ingredients such as common salt will exist my estimate of the average used.
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Originally Published June 23, 2018. Updated with expanded options, refreshed photos, and a tabular array of contents to help navigation.
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