How To Cook A Perfectly Grilled Ribeye

All About Ribeye Steaks

When you're peering into the meat counter at your grocery store or local butcher shop, it's easy to become overwhelmed with all of the options. Different cuts of steak have distinctly different characteristics.

A filet mignon, for example, is lean and mildly flavored with almost no marbling. A ribeye, on the other hand, is prized for its' rich swirls of fat. The higher fat content in a ribeye steak allows it to be seared at a high temperature while remaining juicy and full of flavor. It's perfect for grilling.

Ribeye steaks are a cut of beef from ribs 6 - 12 on the cow. It's almost the same cut of meat that is used for a prime rib roast (ribs 5 - 11). When cut into steaks, they can be sold as boneless, or still be attached to the bone. More on that below.

How To Chose A Ribeye

When selecting a ribeye steak from your butcher there are a few things you will want to look for. Keep in mind that a ribeye is supposed to be fatty - that's where all the flavor comes from!

For the best quality ribeye, keep these things in mind:

• Choose a Prime steak. In the United States, beef is graded based off of its' marbled fat content. Remember, fat is flavor! The highest quality beef in the US is labeled "Prime" and has lots of fat marbling. It's what you'd fine in most high-end butchers and quality steak houses. If you can't splurge for prime, "Choice" beef is your next best option. We used a choice steak for these photos and it was delicious!
• Even marbling. Look for a ribeye steak that has an even webbing of creamy white fat dispersed throughout the meat. As the ribeye is being grilled, the fine lines of fat melt into the meat creating an irresistible juiciness.
• Bright red coloring. A bright red steak is a good indicator that the steak has been freshly cut. After time, less-fresh steaks will oxidize and take on a brown/grey color. The exception is for dry-aged beef! A dry-aged ribeye will have a darker coloring that is expected and no cause for concern.
• Buy a thick-cut steak. Thicker steaks, less mistakes! Look for a ribeye that is at least one inch thick. The thicker cut allows you to get a crispy sear without overcooking the interior.
• Go grass-fed, if you can. Grass-fed ribeye steaks have superior flavor to grain-fed. Though it is often a more expensive cut, it's worth it. Grass feeding creates deep and complex flavors within the beef fat. While grain-fed cattle may appear to have more marbling, the fat often has a blander flavor.

Have The Best Steaks Delivered To Your Door

To have a melt-in-your-mouth ribeye delivered right to your doorstep, look no further than Snake River Farms. Snake River Farms is our go-to vendor for quality beef. Their beef is kobe-style American wagyu (AKA the BEST marbling). They take their beef so seriously, you can find it being served in some of the best restaurants all over the world.

What we love about Snake River Farms (aside from their unmatched quality) is the way they hand-cut their steaks. Instead of cutting by predetermined weight, Snake River Farms cuts their ribeyes to a 1.5 inch thickness. It makes for the absolute best ribeye to grill and use for this recipe.

They have several options for ribeyes. Our favorites are the Prime thick-cut boneless ribeye from Double R Ranch and our favorite special occasion splurge: The American Wagyu Tomahawk.

How To Grill A Perfect Ribeye Steak

There is no meal I love more than a perfectly cooked, juicy steak. Grilling a ribeye is easy, but there is a lot to consider! Follow these steps for the best results!

Seasoning

To season a grilled steak use fine kosher salt and coarse black pepper. That's it! A good steak requires no additional seasonings, or marinades. Some people rub steaks with a little olive oil, too. You are certainly welcome to use a bit of oil but honestly - a ribeye has enough fat and doesn't require any extra. If you'd like, you can also add additional seasonings, like garlic, fresh herbs or a dry rub.

Start by allowing the steak to come to room temperature for 40 - 60 minutes (depending on thickness) before grilling. Cold steaks cannot cook evenly.

Then, use paper towels to pat the steak dry on all sides.

Next, season steaks generously! Remember, while you can only season the outer surface of the steak, that seasoning has to be enough to flavor the thick interior, too. Be sure to coat the top of the steak, the bottom of the steak and all sides of the steak with ample seasoning.

Two Zone Grilling

The key to grilling a perfect ribeye steak is to use the two zone grilling method! The two zone grilling method is when one half of your grill has high-heat and the other half of your grill is off. This method creates different temperatures that allow you to get a great sear on the hot side and finish cooking the steak gently from indirect heat.

• Gas Grill - As pictured, we cooked this steak on a gas grill. Since our grill has three burners, we put the burners on the left and center onto the highest heat setting. The right burner is off.
• Charcoal Grill - To use the two-zone grilling method on a charcoal grill, push all of the coals to one side. Sear the steak on the coal side and finish cooking on the lower-heat side without the charcoal.

1. To begin grilling, start by allowing the grill to preheat until hot, about 10 - 15 minutes. Once hot, transfer the seasoned ribeye(s) directly over the flames onto the hot zone of the grill and close the lid. Be careful, the melting fat can cause flare-ups. Keep a close eye.

Sear the first side of the steak for about three - five minutes until caramelized with a bit of char. If you want, you can rotate the steak half way through for classic cross-hatch grill marks. Once you have a good sear, flip and sear the other side for the same amount of time.

2. After the steak is properly seared, take the steaks temperature (a thinner steak may be nearly done) and transfer the ribeye onto the side of the grill with a lower temperature. If using a three burner gas grill, like ours, turn off the center burner and lower the (left) high-heat burner to medium.

The goal now is to bring up the temperature of the ribeye steak slowly, to gently render the fats within the piece of meat. Close the lid and allow the grill's smoke to circulate around the meat, creating a gentle convection of heat and amazing flavor.

If you are using a bone-in ribeye, position the bone towards the heat source. This helps to further insulate the meat.

Understanding Carryover Cooking

Carryover cooking refers to the cooking that will continue to happen after the meat is removed from the grill. Since it is still hot, it will still cook. With a large piece of meat, like a thick-cut ribeye, you can expect the internal temperature to raise between 10 and 15° Fahrenheit.

Be sure to take the ribeye off the grill at a lower temperature than your desired doneness. When in doubt, we recommend slightly under cooking, rather than over cooking. You can always throw it back on the grill, if needed.

After resting, it is time to carve the steak! As mentioned, a ribeye is comprised of three muscles. Each muscle should se separated and then cut against the grain. Here's how it's done:

1. If you are carving a tomahawk or bone-in ribeye, start by cutting the meat off the bone. (Bottom left of the steak pictured above.)
2. Then, you will want to remove the long and slender spinalis muscle, known as the rib eye cap. (Top left of the steak pictured above.) There will be a thin layer of fat that separates and defines the muscles. Run a sharp knife through the fat.
3. Finally, remove the small, sometimes triangular shaped muscle, called the complexus. (Bottom right of the steak pictured above.) If you are grilling a boneless ribeye, your steak may not include the complexus muscle.
4. Once the muscles are separated, each piece can be sliced individually. It is important to slice against the grain of the meat. Slicing against the grain helps to promote tenderness and that melt-in-your-mouth texture.

Serving Suggestions

Truth be told, a perfectly grilled ribeye is a great steak that doesn't need much else. However, I usually like to indulge and let a bit of butter melt over my steak.

Feel free to enjoy your steak however you like. A bit of steak sauce, demi glacé, bernaise or au poive sauces are great, classic choices.

For a quick and simple topping to elevate this meal - I recommend making a compound butter. Garlic butter, herb butter or blue cheese butter can be whipped up with a few simple ingredients.

You can also try our recipe for Chimichurri Butter. It's a bright and herbaceous compound butter that marries the zippy tang of Argentinian chimichurri sauce with the richness of butter. Serve it with our Grilled Chimichurri Shrimp for an incredible surf and turf.

For a couple of easy side dishes, serve this steak with some Grilled Fingerling Potatoes and French Green Beans.

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