Why Ribeye Steak Is the Star of the Grill

A Ribeye Steak Is

From the cow’s rib region comes ribeye steak. Perfectly marbled, incredibly juicy, and bursting with rich taste and soft texture. It calls for just salt and pepper. Not much more is needed.

If you would rather marinade the ribeye, my beef kabobs recipe offers a great one. But for a piece of beef of quality, just salt and pepper are usually optimal.

How One Should Select a Ribeye Steak

Cooking boneless ribeyes is simpler. Select one with good marbling; that is, those small white streaks of fat in the meat for the most tender and juicy steak. The USDA assigns beef classifications of Prime, Choice, or Select. Choice comes second in quality; Prime is the best. Select comes in at the lowest grade. For grilling, I advise either Prime or Choice; if you are paying money for steak, you want it to be well worth it.

Cooking a Ribeye Steak for How Long?

 These timeframes are based on roughly 1¼ to 1½ inch thick ribeye steaks. Thicker steaks cook over more time. To get optimal results, check doneness using a reliable digital meat thermometer.

Grilling a Ribeye Steak: Techniques

• Pull the steaks from the refrigerator and let them sit at room temperature for roughly half an hour before cooking.
• Turn your grill to medium-high, about 450–500°F. Hot and clean grill grates will help sear the meat and trap in juices.
• Load liberally with freshly ground black pepper and kosher salt. A lot of spice is something ribeyes can manage. To provide a more even coating, toss the salt and pepper from a height.
• Direct the steaks straight onto the grill, then close the lid. Turn once, then grill for roughly four minutes on each side until the internal temperature reaches 130°F.
• Take your steak off the grill at 130°F; its temperature will climb somewhat as it rests to reach 135°F.
• To check doneness, never cut into the steak while it is cooking!
• Five to ten minutes after grilling, let the steak rest. Top with a little pat of garlic herb butter for extra taste as it rests.

Doneness Temperature Guide for Steaks

After being taken off the grill, meat continues to cook and its temperature can rise by 5 to 10 degrees Fahrenheit while it rests before dinner. The following serves as a guide:

• Rare (between 120 and 125 degrees Fahrenheit): About three minutes on each side, cool red center
• Medium-Rare (130–135°F): Warm red center – roughly 4 minutes per side (my own preferred!).
• Medium (140–145°F): About five minutes on each side, warm pink center
• Medium-Well (150–155°F): Firm and less juicy, slightly pink center – 5–6 minutes per side
• Well done—160°F+ Not pink; more like six minutes on each side; drier in texture

Garlic Herb Compound Butter for Steaks

 Though they are already bursting with taste, adding garlic herb butter enhances ribeye steaks.

Mash softened butter with finely chopped garlic and herbs such rosemary, thyme, tarragon, or oregano. To harden the butter, chill it in the refrigerator; then, cut off a tablespoon or two and lay it on the steak as it rests.

What Goes With a Ribeye Steak?

 Classic sides go really nicely with ribeye. Some favorites consist of:

• Two-baked potatoes or baked potatoes
• Either grilled or roasted asparagus
• Cob corn
• A neat salad featuring homemade Italian dressing

Of course, also not overlooked is dessert!