What To Know
- The sizzle of a perfectly seared ribeye steak on the grill is a symphony of summer.
- Place the steak on the hottest part of the grill and cook for 2-3 minutes per side, or until a nice crust forms.
- A simple glaze made with honey, soy sauce, and garlic can be brushed on the steak during the last few minutes of cooking.
The sizzle of a perfectly seared ribeye steak on the grill is a symphony of summer. But achieving that coveted crust and juicy, tender interior requires more than just tossing a steak on the heat. Mastering the art of grilling bone-in ribeye is about understanding the steak, the grill, and the perfect balance of heat and time. This comprehensive guide will walk you through every step, from selecting the right cut to achieving restaurant-worthy results in your own backyard.
Choosing the Perfect Ribeye
The first step to a delicious grilled bone-in ribeye is selecting the right cut. Look for a ribeye with a good amount of marbling, which will contribute to its flavor and tenderness. A good rule of thumb is to choose a steak that is at least 1.5 inches thick. This will ensure that the steak cooks evenly and retains its juices.
Preparing the Steak for Grilling
Before you even think about the grill, prepare your steak for the ultimate grilling experience.
- Pat it dry: A damp steak will steam instead of sear, so pat it dry with paper towels.
- Season generously: Don’t be shy with the salt and pepper. Season liberally on both sides, ensuring the entire surface is coated.
- Let it rest: Allow the steak to come to room temperature for about 30 minutes before grilling. This will help it cook more evenly.
Getting Your Grill Ready
A hot grill is essential for achieving a perfect sear.
- Preheat your grill: If you’re using a gas grill, preheat to high heat (around 500°F). For charcoal grills, aim for hot coals with a white-hot ash layer.
- Clean the grill grates: Clean the grates with a wire brush to remove any debris. This will prevent sticking and ensure even heat distribution.
- Oil the grates: Lightly oil the grill grates with a high-heat oil like canola or grapeseed oil. This will help prevent sticking and create a beautiful sear.
Grilling the Steak: The Art of Searing and Patience
Now comes the fun part: grilling the ribeye!
- Sear the steak: Place the steak on the hottest part of the grill and cook for 2-3 minutes per side, or until a nice crust forms. This initial sear locks in the juices and adds flavor.
- Rotate the steak: After the initial sear, rotate the steak 90 degrees to create those beautiful grill marks. This also ensures even cooking.
- Cook to your desired doneness: Use a meat thermometer to check the internal temperature of the steak. Here’s a guide for different levels of doneness:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-140°F
- Medium-Well: 140-145°F
- Well-Done: 145°F and above
- Rest the steak: Once the steak reaches your desired doneness, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Elevating Your Bone-In Ribeye: Flavorful Additions
While a perfectly grilled ribeye is delicious on its own, you can enhance its flavor with a few simple additions.
- Flavorful rubs: Before grilling, create your own custom rub using ingredients like paprika, garlic powder, onion powder, chili powder, cumin, and black pepper.
- Herbs: Fresh herbs like rosemary, thyme, or sage can be added to the grill during the last few minutes of cooking.
- Glazes: A simple glaze made with honey, soy sauce, and garlic can be brushed on the steak during the last few minutes of cooking.
- Wood chips: Soak wood chips in water for 30 minutes, then add them to your grill to infuse the steak with smoky flavor.
The Grand Finale: Serving Your Masterpiece
Your perfectly grilled bone-in ribeye is ready to be enjoyed!
- Slice the steak: Slice the steak against the grain to make it easier to chew.
- Serve with sides: Accompany your steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
- Enjoy! Take a moment to savor the rich flavor and tender texture of your perfectly grilled bone-in ribeye.
Beyond the Grill: Embracing the Leftovers
If you have any leftover bone-in ribeye, don’t let it go to waste! Here are a few delicious ways to use it:
- Steak sandwiches: Slice the leftover steak and pile it on toasted bread with your favorite toppings.
- Steak salad: Dice the leftover steak and toss it with greens, vegetables, and a vinaigrette.
- Steak tacos: Shred the leftover steak and use it to fill tacos with your favorite toppings.
The Final Bite: A Culinary Triumph
Grilling a bone-in ribeye is a culinary journey that combines technique, patience, and a touch of artistry. With a little practice and these tips, you’ll be able to create a steak that’s worthy of any backyard barbecue.
Frequently Asked Questions
Q: What is the best way to tell if a ribeye is cooked to my desired doneness?
A: The best way to determine doneness is by using a meat thermometer. However, you can also use the touch method. Press the center of the steak with your finger. If it feels firm, it’s well-done. If it feels slightly soft, it’s medium-well. If it feels very soft, it’s medium. And if it feels very soft and jiggly, it’s rare.
Q: Can I use a marinade for my bone-in ribeye?
A: While marinades can add flavor, they can also make it difficult to achieve a good sear. If you choose to use a marinade, be sure to pat the steak dry before grilling.
Q: What are some good side dishes to serve with a bone-in ribeye?
A: Roasted vegetables, mashed potatoes, asparagus, grilled corn on the cob, and a simple salad are all excellent side dishes for a bone-in ribeye.
Q: How long should I rest the steak after grilling?
A: Resting the steak for 10-15 minutes allows the juices to redistribute, resulting in a more tender and flavorful steak.
