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.
Season Your Steak And Refrigerate
You’ll want to season the steak with salt a few hours before grilling. Follow this simple rule of thumb from grilling expert Meathead Goldwyn: Season the steak with 1/2 teaspoon of kosher salt per pound of meat and refrigerate for 1 to 2 hours. “You do not need to rinse off excess salt. It will all be sucked into the meat.” The salt acts as a dry brine, helping the meat stay juicy throughout the cooking process.
For thinner, tougher cuts like skirt, hanger, or flank steak that come from muscular parts of the cow, you can also use a instead. Consider adding sugar into the mixit’s a secret trick for tenderizing tougher cuts.
Make sure to remove steaks from the refrigerator about 20 minutes prior to grilling so they don’t have a chill on them before you throw them on the grill.
Preparing For The Grill
One thing that most steaks have in common is that they need a bit of preparation before you get started. Your grill will, too, to ensure that its at the proper temperature and ready to cook up the perfect steak.
First, make sure your steak cuts are at room temperature before you place them on the grill. Doing so will help you get a more even cook so that the inside can cook to your preferred doneness without charring the outside.
Then, get your grill oiled and fired up! Make sure your grates are greased so your steaks can turn easily without getting stuck. Turn the grill on high heat and allow it to warm up before adding your steaks to give it the incredible sear youre after.
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The First Rule Of Steak House What Kind Of Steak Should I Grill
Its all about sourcing good ingredients. You must first begin with good-quality beef and the right cut. If you get good meat your grilled steaks will shine without any elaborate flavorings or tenderizers.
When choosing the right steak look to the USDAs grading system to assess quality. Beef thats labeled Prime is superior Choice is next in the quality ranking and lastly is Select dont bother if this is all thats available.
Can You Cook Steaks On An Indoor Grill
Yes, you can easily cook steaks on an indoor grill. Steaks prepared on an indoor grill are similar to the ones prepared on outdoor grills. You get the same taste and texture as you would get by using an outdoor grill. The advantage is, indoor grills are hassle-free. There is no smoke, the cooking process is faster, and the cleanup after cooking is also much easier.
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Storage And Reheating Instructions:
Steak is best eaten fresh. You can store leftovers in an airtight container in the fridge for up to 3 days. You can reheat in a skillet on the stove over medium heat until warmed through, however it will be more well done than when first cooked.
If you like this recipe, you may be interested in these other delicious steak recipes:
Smoking Steak On A Pit Boss Pellet Grill
To grill the perfect steak on the Pit boss pellet grill, you need the following:
- Proper tools
- Instant read thermometer to check doneness
- The right P-setting
- Rest the steak
- Slice against the grain and serve
This all sounds complicated, especially, if its your first time grilling a steak on the Pit Boss. Dont worry, Ill cover each step in more detail below.
When youre done reading this guide, youll understand how to cook a steak on a pellet grill. When youre ready to cook hamburgers on the Pit Boss, Ive written a step-by-step guide on it for you as well.
*This page contains affiliate links to products I recommend. If you purchase something from this page, I may receive a small percentage of the sale at no extra cost to you.
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How To Cook Steak
Steaks Over 15 Inches Thick Reverse Sear Method Of Start It Low Finish With A Sear
For any steak over 1.5 inches thick, the reverse sear method is fantastic. It is arguably and believe me, people do argue it a lot! Lol the best way to cook thicker steaks.
The reverse sear method is so named because it flips the traditional way back to front:
Reverse searing is where you cook the steak low and slow until its 10 or so degrees Fahrenheit below the perfect temperature throughout, and then sear it to finish.
This method is good because the more gently you cook a piece of meat, the more evenly it cooks. So reverse searing, bringing it up to temp slowly, then searing hot at the end, results in a perfectly done steak throughout, with a very thin Maillard crust.
With thick steaks that you sear first, then finish slow, you tend to end up with a few mm of crust on the outside, then a few mm of well-done steak, a few mm of medium-well steakand so on, until a bullseye medium-rare center. A good portion of the outside layer is overcooked.
Reverse seared steaks are perfect doneness edge to edge, with a good crust. Brilliant!
So, in conclusion:
Steaks 1.5-inches and under you should sear first, finish low. Steaks over 1.5-inches thick, use the reverse sear method.
OK, so with that out of the way, lets now look at the best 11 steaks for grilling.
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What Is The Best Method To Cook A Tomahawk Steak
You have a couple of choices when it comes to cooking tomahawk steaks, and both of them will result in a delicious steak, so its really just up to you and your own personal cooking preferences. You can cook this entirely on the grill outside, and move the steaks off of the direct heat after searing to finish cooking until they reach temperature. You can also cook them without using a grill at all, and sear them in a cast iron or heavy skillet over high heat before moving them to the oven to finish cooking until they reach temperature.
Tips For Grilling The Perfect Steak
- Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
- Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
- To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
- Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.
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Remove From Fridge And Allow It To Get To Room Temperature
While its perfectly fine to throw a steak on the grill while its cold. Ive personally found that its best to let the steak reach room temperature, so it doesnt take that long to start cooking.
Youll also find it easier for a warmer steak to get that crust on the outside and the proper internal temperature than a cold steak.
What Is The Best Way To Grill A Steak On A Gas Grill
About 20 minutes before grilling, remove thesteaks from the refrigerator and let sit, covered, at roomtemperature. Heat your grill to high. Brush thesteaks on both sides with oil and season liberally with saltand pepper. Place the steaks on the grill andcook until golden brown and slightly charred, 4 to 5minutes.
Similarly, you may ask, what temperature do you cook steak on a gas grill?
Brush your cooking grates clean and adjust yourgrill for direct, high heat. The best temperature forsteaks is 450°F to 500°F. 4. Put your steakson the grill, close the lid, and set your timer for 2 to 3minutes, depending on the thickness of yoursteak.
Similarly, do you close the grill when cooking steak? When to Leave the Grill OpenThat way, you won’t lose that pink, juicy centerso many of us love. But when you grill thickersteaks, bone-in chicken, or whole roasts you‘ll wantthe lid down, especially when you‘re cooking withindirect heat.
In this regard, how do you grill a ribeye steak on a gas grill?
Season steaks on all sides. Clean yourgrill grates Use a quality grill brush beforecooking. Preheat your grill Set your grill tomedium-high and create a two-zone fire. Place ribeye steakson the grill Cook over direct heat for 4-5 minutes on eachside for medium rare.
Do you close the grill when cooking steaks?
When to Leave the Grill OpenBut when you grill thicker steaks,bone-in chicken, or whole roasts you‘ll want the lid down,especially when you‘re cooking with indirectheat.
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What To Serve With Steak
Many side dishes pair great with steak. You can cook some potatoes, cheesy scalloped potatoes, garlic butter mushrooms, cauliflower, roasted Brussel sprouts, etc.
If youre enjoying the steak at home and are looking for a good wine to go with steak, consider Cabernets, Syrah, Zinfandel, or a good Malbec.
Checking Steak Doneness Based On Internal Temperature
The internal temperature is critical to cook your steak to the desired doneness you want. The internal temperature is recorded in the thickest part of the steak and you should absolutely use a probe meat thermometer to check your temperature readings.
Remove the steak from the gas grill 5°F before it gets to the ideal internal temperature you have in mine because the internal temperature will continue to rise while the meat is resting. Here are the internal temperatures you need to have for your steaks.
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George Foreman Gr3060b 4
George Foreman grills were invented by a man named Micheal Boehm. Micheal, then, reached out to different athletes to endorse his grill and eventually caught the attention of George Edward Foreman. That is when George Foremans grills became popular all over the world. These indoor grills revolutionized grilling and the sales sky-rocketed.
The reason is the ease of use and the latest features. The cooking capacity of the grill is perfect for small families and dorm rooms. You can prepare 4 servings of any food whether its meat or vegetables. The closing hinge is adjustable to a 1-inch margin so that you can grill a variety of meat cuts.
The GR3060B also has the advanced George Tough non-stick coating, which is two times more durable and enhances the cooking performance. The grilling surface is sloped and drains up to 40% of the excess fats and oils from your food.
The food is prepared quickly as well, thanks to the fast heat up. The grill takes 1-2 minutes to heat up, and prepare delicious meals in 10 minutes. After you are done cooking, just remove the grilling plates and put them in a dishwasher for cleaning. The perfect grill for quick and healthy cooking, and even quicker cleanup.
- Easy to use and clean.
- Compact and lightweight.
- The slope can drain the seasoning sometimes.
How To Season Steak
Beef purists may prefer to take in the unadulterated, rich flavour of a quality steak by adding nothing more than a sprinkling of salt and a generous twist of pepper. Contrary to popular belief, seasoning your steak with salt ahead of time doesn’t draw out the moisture but actually gives the steak time to absorb the salt and become more evenly seasoned throughout. Salt your steak in advance 2 hrs for every 1cm of thickness. For a classic steak au poivre , sprinkle lots of cracked black pepper and sea salt on to a plate, then press the meat into the seasoning moments before putting it in the pan.
Some people like to enhance flavour and tenderise meat with a . Balsamic vinegar will reduce down to a sweet glaze, as will a coating of honey & mustard.
See our easy steak marinade to use on a variety of cuts.
Lots of chefs add whole garlic cloves and robust herbs like thyme and rosemary to the hot fat while the steak is cooking, which adds background flavour to the steak subtly, without overpowering it.
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Always Pat Your Steak Dry
The golden rule to achieving steak with a deep-brown, flavorful crust? Eliminating as much moisture as possible from its surface. Moisture is the enemy of crispiness. Thats because moisture slows down Maillard reactions, the process responsible for turning steak brown and crispy. Whether youve marinated your steak or not, youll want to blot it all over with paper towels before you season it. Doing so prevents seasoning from melting and inhibits steam from forming when you cook the steak.
For Thin Steaks Sear Over Direct Heat
Forsteak that’s less than 1 1/2 inches thick, simply grill the steak over the direct heat until it reaches the desired temperature, flipping the meat about every minute. This will ensure that the surface browns evenly throughout, and that the middle of the steak won’t cook too quickly or unevenly. Take the steak off of the grill once it hits your target temperature . Let rest for 5 minutes before slicing and/or serving.
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How Long To Marinate A Steak
Tender steaks like ribeye or sirloin should marinate for a maximum of 4 hours. As theyre already tender, you dont want to marinate longer than that or the meat will break down too much and the texture can become unpleasant.
A tougher cut of steak like a flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours .
How To Create A Perfect Cooking Source For Your Steaks
To get that really hot searing heat that creates the perfect steak, you need to fire up a full chimney of good quality lump charcoal or briquet. A Chimneys Starter is the easiest way to get a fast hot fire ready for grilling.
You can also light a pile of about 100 briquets. When the coals are ready, arrange them in a two-zone fire. Replace the top grate, allow it to heat up all vents should be fully open.
You should always start with a clean grill and coat the grill by pouring cooking oil on a folded paper towel, oiling the grate using long-handled tongs to hold the paper oiled paper towels.
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Best Cuts For Grilling:
Before we dive into the recipe, lets talk about choosing the right steak.
Any of the following cuts of steak is great for grilling:
- Ribeye the best cut and worth every penny!
- NY strip super popular option thanks to its beefy flavor. Since this cuts isnt the most tender cut, I highly recommend cooking it to medium rare for the maximum tenderness.
- Porterhouse/T-bone steaks meat-lovers favorite, these two cuts actually have 2 cuts in one: NY strip on one side and filet mignon on another!
- Top sirloin lean yet, tender this cut is affordable, yet flavorful!
Thickness Of The Ribeye Steak
Another important factor of cooking competition-worthy steak is making sure youve got a good thickness in your steak cut. A thinner steak will quickly dry and out and become tough on a hot grill. The optimal thickness for grilled steak is 1 to 2.
Again, it may be hard to find steaks of this thickness in the grocery store so this is another reason your local butcher shop is a good bet.
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Do I Need To Prepare The Grates Before I Cook A Steak On The Grill
You dont need to specially prepare the grate for steak. Some people will use a little olive oil for roasting potatoes or corn, but since youre using a fatty cut of steak theres no need to worry about the meat sticking to the grill. However, if youve recently grilled or the grate is dirty, its important that you clean the grate thoroughly before you cook the steak. Leftover burned on food on the grate can not only negatively impact the flavor of the meat, but it can also cause flareups. To learn more about grill and grate maintenance, to read our article on how to clean charcoal grill grates.