Grilling Ribeye Steak
Melt in Your Mouth Perfection
Grilling ribeye steaks is something we wish we could do more of. Ribeyes cost more than strips or sirloins because of the type of cut.
When we buy our ribeyes, we look for steaks that are about an inch thick and have nice marbling throughout which we found gives us tasty and tender steaks. The best cuts are bought from the butcher or from the meat counter at our local grocery store. Classic ribeyes are boneless. A bone-in ribeye is also called a rib steak and are generally thicker. We believe they are more flavorful because the bone adds that extra something.
There’s always the question, “How much meat do I buy?” It’s going to depend greatly on the steak lovers in the house or whoever is being fed. The general rule of thumb is about 1/4 to 1/3 lb. of meat per person. Our rule of thumb is at LEAST 1/3 to 1/2 lb. per person. We love our steak!
Rib eyes are so flavorful that just a little salt and pepper is all it takes in the way of seasoning. Sometimes we’ll use a rub or marinade to infuse other flavors. We have a few recipe links for great tasting grilled ribeye rubs/marinades below. When we think of it, we do throw a pat of butter on the steak just as it’s coming off the grill. It adds just a little more salt and seems to help tenderize the meat. The end result is a steak that melts in your mouth.
When grilling ribeyes, we use a gas grill most of the time. We have half the grill on high and the other half on medium-high. The steak should be seared on high heat for 2-3 minutes on each side for maximum flavor. Finish off the cooking process by moving them to the medium-high half until they reach an internal temperature of 145 degrees. Our best guess is about 5 minutes per side for medium doneness. Be sure to download our
free grilling times chart.
We use tongs or spatulas to turn our grilled ribeyes. Using a fork or another piercing weapon like a sword could possibly result in a dry and not so good tasting steak. We really don’t know if we buy into this conspiracy theory for anything other than snausages that have a casing. So…we’re actually going to do a piercing experiment this Spring to see if we can take a stand one way or the other – does piercing a steak make it less flavorful and juicy?
Tell us what YOU think.
Links to Grill By
S’more Steak Info
Stupendous Steak Recipes
Accessories, Utensils and Tools. OH MY!
Our Still Free Grilling Time and Temperature Chart
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