Grilling season is in full swing! I’ve decided to put together a step by step today on how to grill the perfect Ribeye! All you need are 3 ingredients!

Grilling used to be super intimidating to me. Growing up I always saw the men of the family grill while the women created the side dishes in the kitchen to go with whatever meat was being grilled.

When I was in my early 20s I finally taught myself how to grill, well with a little help from my dad. 🙂

I started out using one of those small portable charcoal grills, and as the years went by slowly upgrading to bigger grills. Many years later I’m finally using my dream grill… a Weber Genesis II gas grill and I absolutely love it!

But enough about me… let’s get into this recipe!

Now when I first started learning how to cook steak, I would always marinate it. I thought that was the only way to do it to give it good flavor.

Well that may be true if you are grilling a cheaper cut of meat like a flank steak or some other tougher cut.

But when it comes to Ribeye, I beg of you please do not marinate it!

Ribeye is so tender when grilled right, so no need to marinate it to make it more tender. The more marbling on the Ribeye the more flavorful it will be. The marbling is the fatty part in and around the Ribeye. (Scroll down to see my tips on picking out the best one at the grocery store).

You want to take your steaks out of the fridge and let them sit at room temperature at least 30 minutes but not more than an hour prior to grilling.

Sprinkle both sides with a generous amount of Sea Salt and Black Pepper. This is seriously the only seasoning you need. It’s also important not to use regular table salt, use Sea Salt my friends for the best flavor!

Clean grill grates with a quality grill brush before cooking then preheat grill to 450 degrees. You want the grill nice and hot!

Place Ribeye over direct heat and cook 4-5 minutes each side for medium rare. Remove from grill, place on a platter and cover with aluminum foil.

Let the Ribeye rest for 10 minutes. This step is so important, because it cooks the inside of the steak a little more and really lets the juices come out. Oh and here’s a tip, any juices that come out on the platter are great for dipping bites of your steak into! It’s Au Jus!

If you look at the photos below you’ll see what I mean be the juices that come out of the steak. It’s just DREAMY!

There you have it, The Perfect Ribeye!

Now here are my tips when picking out Ribeye in the grocery store or butcher shop:

1) Always try and get Grass Fed Beef whenever you can. Sure it’s more money, but worth every penny. The quality and flavor just can’t be beat!

2) Look for good marbling, see photos above of the raw steak as an example. Those little white lines of fat melt into your steak as it cooks resulting in a juicier texture, and rich bold flavors.

3) Look for the thickest cut of meat. I prefer around 1 – 1 1/2 inch thick steaks. Also note that grilling time will vary on the thickness of your steak. If you buy a really thin steak you will need to cut your grilling time down.

4) Use a meat thermometer at the center of the steak to check the doneness.

5) Always keep an eye on the grill, never walk away! Since these steaks have high marbling the melting fat can ignite and flare-ups can occur.

6) If flare-ups occur move your steaks out of the fire.

7) Some people always ask me if bone-in or bone-less is better. I like both! I usually buy whatever one is available and whichever is cheaper or on sale.

I highly recommend cooking these steaks medium rare or 130 degree Fahrenheit. This will have a warm red center and perfect steak texture.

If you prefer a different doneness here are some guides below:

• Rare – 120 degrees Fahrenheit
• Medium Rare – 130 degrees Fahrenheit
• Medium – 140 degrees Fahrenheit
• Medium Well – 150 degrees Fahrenheit
• Well Done – 160 degrees Fahrenheit

Happy grilling my friends!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂

Cheers!

 

Print