The Art of Grilling: How to Grill Rib Eye Steaks

With summer around the corner many of us will be answering that primal call of the grill. Grilling is one of my favorite pastimes and I will be sharing some tips with you on how I make it happen

The rib eye is a steak from the beef rib when cut into steaks. Rib eyes are one of my favorite cuts of beef right next to prime rib, but that’s for another post. The rib eye is very tender and fattier than most other cuts of beef. When you go to purchase your steaks look for a steak with plenty of marbling (marbeling is visible fat throughout the meat). Excellent marbling makes for a tastier and tender steak.

The rib eye can be cut boneless or bone-in, I recommend you get it with the bone in, not only will you end up with a nice tasty bone to gnaw on like some savage; it will also help you handle the steak with care. Get a cut that’s at least an inch thick. If you like your beef rare I recommend that you get a thicker cut.

Preparing your meat

Rib eyes don’t need much seasoning, all it really needs is salt and pepper. Feel free to add what every spices you like, but you should allow the beef to speak for its self. Pat your steak dry so you eliminate most of the moisture on it, we want to grill our steak not boil it and a dry steak will help guarantee a nice crust.

After you season your steak let it sit out for about 30 minutes to an hour so that it can get to room temperature. Throwing a cold steak onto the grill will make it contract and you will end up with a tougher steak. Letting it get to room temperature will help prevent it from over charring.

Fire up that grill

Whether you’re using a charcoal or gas grill you want to get your grill as hot as possible before putting your steaks on. To test the heat put your hand over the grill and if it’s uncomfortably hot it should be good to go. You want to cook your steak on direct heat; this will ensure a nice crust. Avoid any flare ups; if it starts to flame move your steak to another side of the grill.

For a steak that is an inch to 2 inches you want to cook it for about 7 minutes on the first side and then flip it and cook for about 5 minutes on the other side. Here is where the bone comes into play; you want to pick up your steak by the bone. This way you are not squeezing out any juices. DO NOT use a fork to flip your steak, once you pierce the steak you will lose a lot of juices and the aim here is end up with a nice juicy steak.

Once it’s done

DO NOT and I repeat DO NOT cut into your steak after removing it from the grill. You want to give it a chance to finish cooking off the grill and allow the juices to work their magic. Wrap your steak in a foil and let it rest for about 15 minutes. Then it will be ready for you to run your knife thru it like a piece of butter. There will also be a lot of juices coming from the steak that goes will with rice.

No comments: