Best Way to Grill a Ribeye Steak
Recipe Overview
Overview
Grilling a ribeye steak is an art that combines the right cuts, seasonings, and techniques to achieve that perfect bite. In this recipe, Malcolm Reed emphasizes the importance of selecting a well-marbled ribeye, which is crucial for flavor and tenderness. The spinalis, or cap of the ribeye, is particularly prized for its buttery texture and rich taste, making it a standout choice for steak lovers.
The preparation begins with a simple yet effective seasoning process. Malcolm uses Worcestershire sauce to moisten the steak, allowing the seasoning rub to adhere better. This rub, a blend of savory spices, enhances the natural flavors of the beef without overpowering it. The key is to let the steak rest after seasoning, allowing the flavors to meld into the meat.
Once the grill is prepped with a two-zone fire, the steaks are seared to perfection. The technique of rotating the steaks ensures even cooking and those coveted grill marks. Malcolm’s method of using a thermometer to check for doneness ensures that each steak is cooked to the desired temperature, whether you prefer it rare or medium.
Finally, the addition of a compound butter infused with the steak rub elevates the dish, adding richness and depth of flavor. As the butter melts over the hot steak, it creates a luxurious sauce that complements the meat beautifully. This ribeye steak recipe is not just a meal; it’s an experience that brings joy to any barbecue gathering.
Recipe Details
Steps & Tips
Choose ribeye steaks that are about 1 lb and 1 to 1.5 inches thick.
Lightly trim any excess fat or hanging pieces from the steaks for a uniform appearance.
Look for internal marbling in the steaks, which indicates quality.
Moisten the surface of the steaks with Worcestershire sauce.
Tip: Worcestershire sauce helps moisten the steak and allows the rub to adhere better.
Sprinkle the steaks with a seasoning blend and pat it in.
Tip: Let steaks rest at room temperature for 30-45 minutes to allow seasonings to meld.
Sprinkle seasoning on the edges of the steaks by patting them into the seasoning on the board.
Allow the seasoned steaks to rest at room temperature for 30-45 minutes.
Light the charcoal using tumbleweeds in a chimney.
Tip: A two-zone fire setup allows for direct and indirect cooking, providing a safety net.
Set up a two-zone fire on the grill with hot coals on one side.
Spray the grill grate with cooking spray to prevent sticking.
Tip: Open all vents on the grill to achieve the desired cooking temperature.
Tip: Pat the seasoning into the steak gently to avoid rubbing it off.
Place the steaks on the hot grill grate and press down.
Tip: Steak butter enhances flavor; mix in some of the steak rub for added taste.
After 2 minutes, rotate the steaks for grill marks.
Flip the steaks after 4 minutes and cook for another 2 minutes.
Move the steaks away from direct heat to finish cooking.
Tip: Use a thermometer to check for desired doneness; aim for 125-130°F for medium-rare.
Scoop out half of the steak butter onto a plate.
Let the steaks rest on top of the butter to melt.
Tip: Let the steak rest after cooking to allow juices to redistribute.
Place the rested steaks on the cutting board.
Cut the steaks to check for doneness.
Ingredients
Ingredient: Dairy
→ Substitution: Margarine
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Ribeye steaks are known for their rich marbling, which contributes to their flavor and tenderness.
- •Using Worcestershire sauce as a binder helps seasonings adhere better to the meat.
- •Letting steaks rest at room temperature before grilling allows the seasonings to penetrate the meat.
- •A two-zone fire setup on the grill allows for both high-heat searing and indirect cooking.
