Does My Steak Need To Be Tenderized
You dont have to tenderize every steak you grill. That said, the flavor of your steak may well benefit by taking the time to salt or marinate your meat before you grill it.
I usually salt my steaks prior to cooking, for instance, even the naturally tender premium cuts. They just taste better this way!
Flavor aside, while you can easily grill filet mignon or rib eyes without tenderizing in advance, the same cant be said for other steaks.
Why Is Well Done Steak Bad
Whats so bad about cooking a steak well done? The longer you cook a steak, the hotter it gets, and as it heats up, the muscle fibers get firm and all the juices cook out. The result is that the interior of a well-done steak is a uniform gray color, and the steak itself is tough, chewy, flavorless, and dry.
How Long To Cook Steak On The Grill
The exact ribeye grill time will vary slightly depending on thick it is, whether its boneless or bone-in, and so forth. But when cooking this 24-ounce bone-in ribeye, we first grilled it over high heat for 10 minutes per side before moving it to a cooler part of the grill and cooking it for another 20 to 25 minutes.
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Pick The Right Tenderizing Methods
Youll want to consider the type of steak youre cooking and how you plan on serving it to pick the best tenderizing method. Thinner steaks, like skirt and flank, lend themselves to marinades while thicker steaks may really benefit from salting.
Sometimes its best to use more than one method of tenderizing a steak. Really tough cuts, like skirt and flank steak, often benefit from pounding and scoring. If you also salt or marinate your steaks youll get the combined tenderizing effects along with a major flavor boost.
The only methods that dont work well together are salting and marinating. Since most marinades contain salt, theres no reason to do both.
Getting Rib Caps At The Butcher Shop
Visiting the butcher shop for a ribcap steak is your best bet to ensure youre getting the quality steak you want. Your butcher is likely to carry the best of the best USDA Prime and Certified Angus Beef, and you can advise the butcher that youd like only the rib cap. If they dont already have some cut, theyll be able to butcher it for you to give you just that delicious, flavorful eye of prime beef.
You can also ask your butcher for the tenderloin wrapped in butchers twine, so you can enjoy the rest of the tenderloin too.
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Whats The Best Steak For Grilling
While not inexpensive, a ribeye steaks flavor is worth the price. Always choose a bone-in steak. The bone adds flavor to the meat, and a thicker steak will always produce a meatier, more tender and flavorful steak. Sometimes hell choose an aged steak, sometimes a prime. Either way, its more about HOW he cooks than WHAT he cooks.
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Let’s break down the technique in more detail:
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A Steak Thats Perfect Every Time
We love this recipe because a simple cut of beef can be transformed into a juicy, tender steak that will leave mouths watering.
Nothing beats a great steakand theyre even better when theyre made at home!
This is a foundation recipe and truly, anyone can make great steaks at home. Ive shared my favorite tips below.
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How To Season Steak
Some aficionados say that a good quality beef doesnt need any seasoning. To some degree, this may be true. However, at the bare minimum, adding salt is crucial.
Not only does salt add flavor to beef, but it also acts like a sponge, bringing proteins from inside the meat up to the surface. Those proteins are what creates a wonderfully delicious crust .
PRO TIP:To prevent meat from drying out, add salt just before you place it on the grill.
The best seasoning for steak
For an extra boost of flavor, make a steak rub using fresh herbs and spices. Just like salt, it serves a dual purpose as a seasoning and as a dry marinade.
My preference is my homemade steak seasoning. The orange zest and dill mixed with onion, salt and pepper dance on your tongue. Its a full flavor seasoning mix that compliments the beef.
Plus, homemade seasoning has less salt than store bought steak seasoning. If you make my Montreal seasoning recipe, you will only need 2 teaspoons .
After grilling, the meat is topped with a slice of homemade compound butter. This is all you need for the best steak you will ever eat!
No need for any steak sauce or other condiments. Its the simplicity of a dry rub, seared grilling, and melting herb butter on top.
Whats The Difference Between Ribeye And Prime Rib
Although ribeye and prime rib are similar, they arent the same. Both cult-favorites in the meat community come from the same primal cut of beef. Nevertheless, the differences between the two include the way the bone is cut, the flavor and fat distribution throughout the meat, and the cooking method that yields the best possible result. The bone that is left on the cut is the rib, whereas the eye is the rib meat. The name comes from its rounded appearance after the bit has been cut away from the steaks bone. In other words, one is not in any way superior to the other. Each of the two is an exquisite steak cut option insanely flavorful, well-marbled, and with a generous chunk of fat.
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Luxe Butcher Victor Churchill’s First Melbourne Store Comes With A Dry
But Victor Churchill isn’t your average butcher. Displaying steaks and sausages under downlights, installing mirrors and copper arches, and framing prime cuts in timber, marble and stone, Victor Churchill was founded in Sydney 12 years ago by Vic’s Premium Quality Meat principal Anthony Puharich and father Victor,
Fairfax Good Food
Tips For Grilling Ribeye Steak
I prefer seasoning this grilled ribeye simply with salt and pepper, but youre welcome to use your favorite steak rub if youre so inclined. But try it first with salt and pepper and see what you think!
Its very important that you let the ribeye come to room temperature before grilling. It allows the steak to come to an even temperature all at once for a perfectly cooked steak.
A thick steak like this one will provide more than a one-person portion. Slice the steak thinly and serve at the table with sautéed mushrooms and the steaks own juices if desired.
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How Do You Grill A 1/2 Inch Ribeye
How to Cook Ribeye Steak on the Grill. Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking. For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point.
How To Grill Ribeye Perfect Juicy And Tender Every Time
The complete guide to grilling a Ribeye steak at home like a professional pitmaster. This cooking guide covers the pro barbecue tips you need to know, the best tools for cooking your steak, and step by step directions to make sure your ribeye comes out perfectly juicy and tender every time.
Have you always wanted to grill a ribeye steak at home, but have been a little intimidated? Well, you are definitely not alone on this one. More than a few have endeavored to grill this premium steak at home with some pretty disastrous results. We’re gonna teach you the best way to grill ribeye.
But the truth is grilling a ribeye is really not that difficult. All you need to do is make sure that the grill is hot enough and you let the good steak rest after it is cooked. Yes, it is as simple as that!
The crown jewel of the menu in any steakhouse, the perfect steak of thick ribeye, and it is one of the most coveted cuts of meat.
When it is well prepared, there is nothing quite like a ribeye steak. How to grill a tender ribeye steak? Let’s figure it out.
This premium cut of meat comes from the loin muscle, which is a long muscle stretching from the neck base to the hip, outside of the rib cage. Because of the high-fat content, there is a decent amount of marbling which means that there is more moisture to cook with.
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Whats The Best Steak Marinade
There are two major components to every marinade that has to be there to be the best. Some form of acid, and some form of sweetness.
The acid tenderizes the meat. Acids include citrus juice or vinegar. Worcestershire sauce has a high level of acid in it, being our tenderizer for this marinade.
The sweetness helps to get that caramelized flavor, or umami, that makes grilled meats extra flavorful. In this recipe for the best steak marinade, I use brown sugar as our sweet component.
However, you can also use honey, granulated sugar, or other natural forms of sweeteners in its place.
Now that we have our two crucial ingredients, acid and sugar, other ingredients in the best steak marinade include seasonings of black pepper, Montreal steak seasoning, and salt, thats it! Super basic ingredients you probably already have in your own kitchen.
How To Prepare A Ribeye Steak On A Grill
You will need:
First, remember that no matter which technique you are going to use to make the ribeye, you need to get the meat out of the refrigerator and let it sit for 10 to 15 minutes. Give the meat a light coating of vegetable oil so that any seasoning you add sticks to it and it does not stick to the grill or pan. Next, coat it with the seasonings you want.
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How To Cook Ribeye Steak On The Grill
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
Good Steak Is Worth It
The first and most important step in cooking a great steak is to buy a great steak. The best way to do this is to go to a local butcher, preferably one who either raises the animals himself or sources them from a local farm, or find a store that sources sustainably and humanely raised meat. Besides being a more ethical buying choice, this meat is usually of better quality and tastes significantly better.
I buy my steak from a butcher at my local market, Bluescreek Farm Meats. They raise the animals on a farm nearby and dry-age the beef for at least a couple weeks I love their steaks! There is always a difference in taste when buying from good folks like them.
Bottom line: Buy the best steak you can. No matter how expensive it is, it will still be cheaper than eating out. Expect to pay top price per pound of steak. If the price seems too good to be true, in this case it probably is.
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What To Serve With The Ultimate Ribeye Steak
With a steak this good, you have to serve it up alongside other hearty, tasty sides! Steak and potatoes is always a classic- whether you want mashed, roasted, or hasselback potatoes, the flavor of each will pair perfectly with a tender, flavorful steak. I also like serving steaks up with some fresh grilled veggies and a casserole for a complete, satisfying meal.
The Goal: A Very Hot Pan
What you’re trying to do is avoid overcrowding the pan, because it needs to be absolutely smoking hot. Dropping too many steaks into a hot pan will instantly cool it off, causing your steaks to sort of steam rather than sear.
Cast iron is specifically recommended because it gets very hot and it holds its temperature for a long time.
The reason this technique works best with a boneless ribeye is that you want to get a nice tight seal between the meat and the pan. Sometimes the bone can get in the way.
Finally, the 4-3-2 technique assumes that your ribeye steak is 1 inch to 1 1/4 inches thick. If it’s thicker, you’ll need to cook it longer. And under no conceivable circumstance should a ribeye steak be thinner than an inch.
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Guys, I honestly thought I didn’t like steak that much. BUT OH WAS I WRONG. This Ribeye Steak recipe is unreal! You will not believe how tender and juicy it is! Salting well ahead of time is the secret. Oh, and tons of garlic butter. I’ve got all the details for the best way to cook ribeye steak, grilled or on the stove top!
How Do You Cook Thick Ribeye Steak
For the perfect medium-rare thick -cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
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Ribeye Or New York Strip
A New York strip is tender, but also has a fair amount of fat marbling so it has similar qualities to a ribeye. The ribeye typically has more fat, resulting in more flavor. There’s usually less obvious marbling in a New York strip, but the fat is better distributed throughout the steak.Also, because of the more even distribution of marbling, each bite of a New York strip has more consistent flavor.
What Is A Ribeye Steak
A Ribeye Steak comes from the rib part of the Beef carcass the same place Prime Rib Roast comes from! It has lovely natural marbling and flavor. This delicious steak is a crowd pleaser and aims to impress dinner guests!
Ribeyes contain a bone, which can be removed by the butcher if desired. A 3 oz. portion contains about 190 calories and 23 grams of protein!
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