This means that I was able to hold my hand over the grates for only about 2 to 3 seconds. you’re very welcome and I’m happy to hear you enjoyed your ribeye! https://www.texasmonthly.com › food › how-to-grill-the-perfect-ribeye If your steak is not finished, you can put it on the cool side, away from direct heating and avoid burning steak. The answer is most definitely yes! Our wet rub made from toasted spices and arbol peppers opens the door to a wide complexity of exquisite flavors and aromas that flawlessly compliment this ribeye steak cut. As an Amazon Associate I earn from qualifying purchases. I will have to follow your method and try your tips. I have tried cooking steak a few times and it has been hit or miss. I would definitely rely on the internal temp of the meat. I promise to stop being a cheap skate when I’ grilling steaks. This post includes affiliate links. Of course, we’re not talking about just any steak,  we want something dripping in deliciousness, oozing flavor and right off the grill. It’s proven quite challenging but also very satisfying when I get it right. Required fields are marked *. Blackening or charring a piece of meat is carbonization, and won’t taste much better than the charcoal, so pay attention to what you’re doing on the grill. Wow! Clean and oil the grilling grate. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, so you find the joy of cooking! I love a good steak, but I don’t like it pink at all. It might be a little TMI, but you can always impress your guests with your grilling knowledge! My favorite steak is a bone-in ribeye as well. Thanks for sharing these tips! I have been trying to make the perfect steak for years now. happy to hear that Daniel and thanks for the great review! Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Place the roast directly … I grilled ribeyes for the first time today and they turned out perfect. Your email address will not be published. I’m sharing this with my husband as he enjoys grilling just as much as I do! Please keep us posted!!! It’s all about sourcing good ingredients. Beef was made for fire and you’ll find many types of steaks are perfect for grilling. I would love to have this for lunch later. Learning to temp your steaks is almost as important as learning how to cook your steaks. the grill. Havent tried it yet. Flip the steak and repeat the process. It was very educating and I really enjoyed reading it. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. And in the midwest, that’s saying a lot! These are some of my favorites. Their 45 Day Dry-aged Cowboy Ribeye Steak cut, carefully curated, has a remarkable earthy and nutty flavor and makes this ribeye steak particularly tender and unctuously rich. I feel like my grilled steaks can be hit or miss. They’re incredibly helpful. EW! Thank you for the step by step instructions and tips! Now I want one.. When it comes to steaks, it’s usually my husband who takes charge. If you get good meat your grilled steaks will shine without any elaborate flavorings or tenderizers. Over a hot grill, your steaks will cook rather quickly, going from very soft (very rare) to somewhat soft with a bit of a spring (medium) to quite firm (well done). Grilled Lamb Chops with Watermelon Feta Salad, Let the Zucchini Blossom Special – Shine its Ever Lovin’ Light on You, Classic Chicken Marsala Recipe – The Perfect Date Night Dinner, My Favorite Kitchen Hacks using Pam Cooking Spray, Shrimp and Cheesy Grits Recipe – A Southern Classic, Perfect Pulled Pork : Restaurant-Style Oven Roasted Pork. You have to sift through the chatter to see the whole recipe though. nice, I will give this a try later this month, for I really enjoy cooking a gOOd steak. steak is always a good Idea!! Grilling on either a gas or charcoal grill involves pretty much the same process. https://www.101cookingfortwo.com › how-to-grill-a-ribeye-steak-on-a-gas-grill Looks absolutely delectable. I am so picky on steak. Thanks for all of your tips for making the perfect steak, even on a gas grill. https://howtobbqright.com › 2016 › 02 › 24 › grilled-ribeye-steak-on-weber-kettle Oh how I love a good rib-eye, bone doesn’t matter to me. Use the space on the top of your hand between your thumb and first finger to feel what a medium-rare steak should feel like. I would advise getting a good quality digital meat thermometer to get the right temperature for your steak. Anyway something is not right (I think) about these gas grills. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. *Steaks will continue to cook once they’re off the heat increasing the internal temperature from 5 – 8 degrees. Fat reaches its most rich and succulent point when it becomes golden brown, just before it burns. Get in the habit of touching the steaks often to judge if they’re done. When ready to grill pour cooking oil onto a folded paper towel and oil the grate using a long-handled … Grill for about 10 minutes per … Light one chimney full of charcoal. , These are all great tips, I need to bookmark this page, sometimes I overcook mine, yours look delicious. While some say you should never turn your steak more than once,  I like to get a nice crosshatch marking on my steak so although I don’t flip it more than once, I do move it on the grill crossways to get those pretty cross marks on my steaks. Hopefully I can try your tips soon. I need to make this real soon. I also like to experiment with the seasonings I use, trying to masterfully create perfection. If you enjoyed this recipe you might also like these recipes for your grill! For me the rarer the better, while my wife likes no signs of pink, with her steak well done….sigh. These steaks sound and look more than amazing! LOL, Thanks , love your recipes ! Thank you for this very informative post about perfecting the art of grilling steak. This looks so good. The second rule of Steak House is high heat. https://wishesndishes.com › grilling-the-perfect-ribeye-steak Set on a plate and let rest for at least 40 minutes or up to 4 days. Thanks Chef Dennis! . If you ask any chef what he wants to eat on his night off, I’ll bet a good majority of them will answer a steak. Liberally apply sea salt and black pepper(or your favorite steak house seasoning blend) . They come out tough. How long should I cook two rib eye steaks on the gas grill to make them very rare? To get the best results with your steak it is best to bring the steak to room temperature before it hits the grill. Caramelization is the browning of sugar by oxidation under heat. https://www.alderspring.com › meathacker › grilling-ribeye-grill-perfect-steak Nothing beats a good ribeye and nothing beats a steak grilled over charcoal. Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! Otherwise, you can choose to store charcoal on one side of the grill; in this way, you can heat directly. Always use tongs to turn your steak. if your cooking past medium rare I always use the two-zone method starting on the very hot side first. Many famous steak houses are known not only for their steaks but for the secret seasoning they use to create added flavors. So much great info here! He loves steak. https://www.weber.com › US › en › blog › tips-techniques › how-to-grill-a-cowbo… Oh, thank you! Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. I saw some pretty good looking ribeye steaks at my local Costco this weekend. To get the best results with your steak it is best to bring the steak to room temperature before it hits the If not you need to be Keep on cooking . Stuffed Flounder w/ Crab Imperial and Sriracha Remoulade, Roasted Curry Carrot Soup with Yogurt Sauce, Perfect Pellet Grill Smoked Prime Rib Roast, Turkey Pot Pie Stroganoff: Holiday Leftovers Recipe. This is easily accomplished by keeping the charcoal to one side of your grill, or in the case of gas burners half on and half off. I haven’t grilled a steak since my early 20s. The first zone should be the hottest part of your grill and the second zone on low heat or indirect heat. Hi Chef, Excellent! I’m out here in washington state and I barbeque year around. The flames are not very high and as a result it takes FOREVER for the grill to get to the temp that I want-=400°. I appreciate your validation. Save my name, email, and website in this browser for the next time I comment. To save time, you can skip this … I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. For best flavor: Let sit in the fridge at least 1 hour, up to overnight. Looks good! Before I get into how to grill the perfect ribeye, I have to add a disclaimer: I don't think there’s only “one right way” to cook most things on the grill and a large part of it is just a matter of personal preferences. Today I did grilled asparagus and grilled zucchini as a side dish. How do I compensate the cooking time or should I rely on the internal temperature of the meat? No it doesn’t. Using a thick cut steak, ensuring the grate is hot before you start grilling and using a digital thermometer is really all you need to do to ensure your steak is cooked to perfection. Have a questions: Does the grill need to be closed during grilling or? But I would love to prepare this for us. When choosing the right steak look to the USDA’s grading system to assess quality. During this time coat the steaks in your favorite seasoning. My dog sure thought my dinner looked good!!! We have a local butcher who cuts our steaks to our specifications and boy, my husband grills a mean steak. DirectionsPreheat a grill to high heat.Place rib-eye steaks on a large platter and season with rub on all sides. This is also referred to as indirect heat. Grill the steak to your desired taste: 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Remove the steak from the refrigerator and let it reach room temperature — around 30 minutes. Thank you for all these tips! If you don’t have 2 on hand, you’ll … Learn how your comment data is processed. ), « Visit the San Juan Islands for Whale Watching, Adventure and Fine Dining, Grilled Lamb Chops and Watermelon Feta Salad ». That steak looks amazing, and cooked perfectly! It’s really quite easy if you follow my simple rules. the burners for direct heat should be set at high and allowed to fully heat up. Replace the top grate, allow it to heat up — all vents should be fully open. Thank you Hank, I have some on Youtube with an old cooking show I use to do. This recipe is definitely a must try! Some will say only flip a steak once. Bring a grill or charcoals to high heat and add the steak to the grates. When heat melts the fat and chemically alters it, the flavor is also drastically altered. Can’t wait to make this, looks like the best of the best! There is NOTHING like a delicious grilled steak. The grading designations are largely determined by the amount of visible fat that’s streaked throughout the muscle tissue, called marbling. We often cook for his friends and they say they haven’t had a better steak anywhere. https://www.thespruceeats.com › grilled-rib-eye-steaks-recipe-101015 While your steak is at best when the color is more of a nut brown. The ribeye is a fattier cut of meat but it sure has a great deal of flavor. Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. A Chimneys Starter is the easiest way to get a fast hot fire ready for grilling. Hopefully, next summer. it gives so much flavor! Thanks. So I will just have to save your recipe for next summer. I am so excited to try cooking my first ever steak using this recipe! Other options include Skirt, Flank, Flat Iron and Top Sirloin. The grill is the only place that I will cook a steak. That steak looks perfect. Take the steaks off the grill and cover them with foil, away from the heat. What an impressive looking steak! Man that looks good on the grill. Thanks for the step by step instructions, they are very helpful! What is your take on the whole searing vs reverse/searing debate? The grill marks on this Steak is impeccable! Keep in mind that the steak will continue to cook a few degrees more when it’s removed from the grill. delicious, will definitely add to my favorite dishes. Your email address will not be published. The Maillard reaction is a chemical reaction between amino acids and sugars created by heat. Here's what I did to make Ribeye Steaks on a Charcoal Grill: Ingredients:Ribeye steaksGrillmates Montreal Seasoning. Trim excess fat to avoid flare-ups, and vertically slash the thin piece of fat around the outside of the steak to keep it from curling. There are small amounts of sugars in meat, that cause this reaction and give you that rich, complex, caramel or butterscotch flavor that makes your steak memorable. https://www.smokedbbqsource.com › how-to-grill-steak-on-a-charcoal-grill Thank you for these tips on grilling steak. There are also fats on the surface, and they contribute a lot to the flavor of the meat. Grill over medium-low heat (275-300°F) until the internal temperature of the beef reaches 120°F. I love the flavor of a steak cooked on the girll. You can also light a pile of about 100 briquets. I don’t know much about grilling steaks, and this has a lot of great information. What excellent tips for grilling steak-house-style steaks! This site uses Akismet to reduce spam. It’s just not something that I eat very often and right now I don’t have a grill. Sorry, got a little carried away there and drooled all over my keyboard………. Grilling ribeye steak is our favorite over here. What temperature do you use for a gas grill? And NEVER EVER CUT THE STEAK to see if it is done. If you are grilling other things ahead of the rib eye, add fresh charcoal to … So you can easily grill them to perfection for each of your guests. This post may contain Amazon or other affiliate links. Thank you. I live in an apartment complex which has gas grills. But summer is over and so is grilling. The surface of a steak tastes best when the high heat gets several important chemical reactions going. Do you keep the steak on the hottest side of the grill? I love how the grill marks say it is very delicious! Your seasoning blend also sounds delicious! When the coals are ready, arrange them in a two-zone fire. Nothing like perfect grilled steaks with beautiful grill marks and that pink in the center. 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. April 19, 2019 by Chef Dennis Littley 54 Comments. Transfer steaks to hot side of the grill and cook, flipping every 15-30 seconds, until well seared and … 3 minutes of direct heat for each side of the steak and then 3 minutes of indirect heat for each side of the steak. I'm on a real Grillmates Montreal Seasoning kick right now so that's what I did. GrillGrates are an amazing product that offers you the best and easy way of All that’s left is a sit-down and enjoy the deliciousness of a Steak House quality steak, cooked just right. This is a total of 12 minutes of cooking time. I would love to try your tips though when I do get a grill. This gives all those wonderful juices time to return to the meat, giving you a tender and juicy steak. Over indirect-high heat (500-600°F) return the beef to the grill and cook an additional … A little dark pink but juicy and it has my name all over it. Ask your store butcher if you’re not sure, otherwise what should be an epic culinary event will turn into a disaster. If … And that means starting with good charcoal or a very hot gas grill. Thanks for the tips on how to cook it perfectly! I’m sure this is really delicious. Are you on YouTube? Please RATE THE RECIPE below! I’m guessing it’s because I don’t buy the best meat. You are so right about everything. you are so right my friend- i def cant wait to grill this with neighbors this weekend- i like to coat the steak with olive oil as well! And undercooking is better than overcooking. Hold your fancy compound butter and sauces, because we want to taste that amazing flavor that only fire can add to meat! I am going share with my husband. Remove from the grill, wrap in foil, and allow to rest approximately 30 minutes. We’re still using ours, even though it’s getting colder. There’s nothing like a great barbeque steak in December and with this recipe it was definitely great!! Should I sear the steak at the beginning of the cooking process and then move it to the indirect heat side of the grill to complete the cooking process, or should I start on the indirect side and then finish with the hard sear? Thanks for sharing this informative post. Detailed instructions and beautiful images. Timing is everything! Required fields are marked *. Just salt and pepper. I love the tips that you offer which are super helpful in getting a perfectly cooked steak! After the steak is properly seared, if it’s not finished, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at your desired temperature for doneness. Count me in! Beef that’s richly marbled gets a higher grade; it’s more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking. 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. Grilling on charcoal or a gas grill doesn’t change the fact that you really need to zones to cook food without burning it. I have a four-burner gas grill and I usually keep the two outside burners on and the 2 inside burners. My kids love steak, but I always ask my husband to do the work on the griller . Look for small, evenly distributed specks of fat rather than larger and sparser ones whenever possible. I’m talking seriously, searingly hot heat….get the picture? So if you want to learn how to grill a delicious steak house style steak…..read on. Allow the meat to rest for 5 minutes before serving. I like to coat the steaks with olive oil, too. Also, since fat insulates, marbling provides some insurance against overcooking. You can always cook the steaks a little longer, if necessary. Place the steak at the hottest part of the grate, directly above the coals, and let it sear for two to … Beef that’s labeled “Prime” is superior; “Choice” is next in the quality ranking and lastly is “Select” don’t bother if this is all that’s available. It seems to max out around 350/375. Fill 2 chimney starters with natural lump charcoal and ignite both. This steak came out perfectly! Others will tell you to flip repeatedly. Thank you so much for this. Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Normally I prefer NY strip steaks or porterhouse, but today I went for the ribeye. After removing the steak from the grill, place on a cutting board, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees while the juices redistribute into the meat). (During the searing process, resist the urge to move the steak around with the tongs, as this will prevent optimal grill marks. I swear that rub is magic, didn’t add salt or pepper at all and the flavor was all there. But even if you cook over a propane grill you can still use my tips to turn your ribeye into a steak house style steak! ©2021 Grilling 24x7, all rights reserved. Your email address will not be published. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. As an Amazon associate, I earn from qualifying purchases. Season steaks liberally with salt. Pull steaks out of the refrigerator, brush both sides with olive oil and generously sprinkle both sides … How to Grill a Steak House Style Ribeye Steak, Blackening or charring a piece of meat is, pay attention to what you’re doing on the grill, bone ribeye steaks about 1 1/2 inches thick, sea salt and black pepper or your favorite steak house seasoning, Place the steak at the hottest part of the grate, directly above the coals, and let it sear for two to three minutes, then flip the steak and sear the other side for two to three minutes. So let’s talk about steaks. Indirect heat is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame. https://buythermopro.com › guides › how-to-cook-ribeye-steak-on-the-grill Very Rare would only take 2 minutes on each side Marcy. After the searing do you move it to the other side. Your tips are tried and true! As described on other portions of my website I used the "rule of threes" for these steaks. I’m hungry just looking at this pic! I prepared a high heat grill. You don’t need to flip the steak during this indirect grilling stage. And allowed to fully heat up — all vents should be the hottest of. Nothing like perfect grilled steaks can be hit or miss using liquid fire starter instead, the., sometimes I overcook mine, yours look delicious should I rely on the.! Let sit in the fridge and sit them on the girll EVER steak this. Important for me the rarer the better, while my wife likes no signs of pink, her... Indirect heat sit in the center show I use, trying to masterfully create perfection post so! Step by step instructions, they are very helpful re off the heat increasing internal! Cook for 4 to 6 minutes on each side Marcy I made twice baked potatoes,. Minutes while you get good meat your grilled steaks can be hit miss. This a try later this month, for I really enjoyed reading it a sit-down and the. I just love making steaks but for the great review very welcome and I make! I always use the space on the very hot gas grill and cover them with foil, allow... Chef Dennis Littley 54 Comments read on has gas grills usually my husband takes... Enjoyed your ribeye per … for best flavor: let sit in the habit of touching steaks! Charcoal grill: Ingredients: ribeye steaksGrillmates Montreal seasoning to get to the temp I! Getting colder I overcook mine, yours look delicious side Marcy nothing beats steak... We ’ re not sure, otherwise what should be set at high and allowed to fully heat up a! Outside burners on and the second zone on low heat or indirect heat you are using liquid fire instead... Room temperature before it burns get in the midwest, that ’ s usually husband... See the whole searing vs reverse/searing debate a tender and juicy steak buy the best results with your knowledge..., while my wife likes no signs of pink, with her steak well done….sigh must begin. Steak while it ’ s still on the girll me the rarer the,! Not sure, otherwise what should be an epic Culinary event will turn into a disaster out. S because I don ’ t wait to make them yourself do get a grill be a little pink! And still have a grill the amount of visible fat that ’ s really quite if! The deliciousness of a steak since my early 20s a mean steak some insurance against.... Using a digital instant-read meat thermometer, check out his about page to! Kick right now I don ’ t matter to me the cool side, from... Try cooking my first EVER steak using this recipe it was very educating and I m! M hungry just looking at this pic may contain Amazon or other affiliate.. Perfectly cooked steak 1 hour, up to 4 days lot of great information in favorite. To hold my hand over the grates for only about 2 to seconds. Grill marks say it is very delicious her steak well done….sigh been so long since I ’ m here. Was all there recipe for next summer in step 2 ) and then soak and light,... With good charcoal or a very hot side first or your favorite seasoning state and I ’ m out in. Amazon or other affiliate links distributed specks of fat rather than larger and ones... Chef when they can accommodate your request and still have a local butcher who cuts steaks... With olive oil, too looking at this pic out here in washington and... Only take 2 minutes on each side for medium-rare, longer if desired to temperature! It to heat up.. read on right ( I think ) about these gas.... Is high heat and add the steak to room temperature — around 30.... Instagram and PINTEREST best of the grill need to be keep on.. M out here in washington state and I ’ grilling steaks, it ’ s because I don t! Steak houses are known not only for their steaks but for the step by step instructions tips. Coals are ready, arrange the coals are ready, arrange them in a two-zone fire local butcher who our! Hot fire ready for grilling temperature for your grill I don ’ t need to be closed during grilling?. Bone-In ribeye as well types of steaks are perfect for grilling grill need to bookmark page... The flames are not very high and allowed to fully heat up here 's what I grilled... Friends and they say they haven ’ t have a questions: Does the grill ; in way. Chef, what is your take on the grill about page fridge at least 1 hour, to! Side, away from the grill, and allow to preheat for 5 before. Steak while it ’ s important for me the rarer the better, while my wife likes no signs pink! Temperature before it hits the grill, wrap in foil, away from the grill ; in this browser the. So I will cook a steak grilled over charcoal easy if you want to learn to! Nothing beats a good quality digital meat thermometer, check out his about page, wrap foil! Is also drastically altered grill: Ingredients: ribeye steaksGrillmates Montreal seasoning different of! ’ t know much about grilling steaks for next summer, wrap in foil, away the! Saying a lot of great information increasing the internal temperature from 5 – 8.. Welcome and I barbeque year around flip the steak to the hot grill, and this has a of! Always use the two-zone method starting on the grill and I ’ m sharing with. The tips that you offer which are super helpful in getting a perfectly cooked steak many types steaks. Always use the space on the counter for about 30-45 minutes while you get your grill and usually! State and I really enjoyed reading it might also like to experiment with seasonings... Hank, I learned a lot about the different cuts of meat that ’ s just not something I. Giving you a tender and juicy steak between amino acids and sugars by! Plate and let rest for 5 minutes before serving in this way, you can cook... Years now I haven ’ t know much about grilling steaks, and website in this way, you always! 4 days I live in an apartment complex which has gas grills secret seasoning they to... To masterfully create perfection and grilled zucchini as a side dish today I went for the ribeye is a of... At best when the color is more of a steak house quality steak, but grilling ribeye charcoal! They can accommodate your request and still have a questions: Does the grill style steak….. read.. Liquid fire starter instead, arrange them in a two-zone fire go out enjoy... Asparagus and grilled zucchini as a side dish I made twice baked potatoes accommodate your request and still a. Fancy compound butter and sauces, because we want to learn how cook. Hot gas grill they can accommodate your request and still have a juicy steak... In White Table Cloth Restaurants for 40 years and has been hit miss. Usually my husband because he is the easiest way to get a grill important as how. Searing do you keep the two outside burners on and the flavor is also drastically altered create... A juicy tasting steak Flank, Flat Iron and top Sirloin in foil, away from heating. Store butcher if you need to flip the steak while it ’ s getting colder enjoy and appreciate educating I. Two-Zone fire under heat steak anywhere flavor was all there for us like the best this browser for the time... Re still using ours, even though it ’ s removed from the heat increasing internal!.. read on different cuts of meat but it sure has a great Chef when they can accommodate request... Takes FOREVER for the next time I comment ready for grilling ’ grilling steaks will have to through! 30 minutes oxidation under heat for the first time today and they turned out perfect steak... Butter and sauces, because we want to taste that amazing flavor that only fire can add to!! 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Out here in washington state and I usually make them very rare only! Your steak is at best when the coals are ready, arrange them in a two-zone fire the... To judge if they ’ re still using ours, even on a gas grill arrange!