Grilling a Bone in Ribeye Steak is one of the simplest yet most satisfying culinary experiences. One bite of that perfectly cooked, juicy steak transports me to my favorite backyard grill. The smoky flavors mixed with the rich taste of the meat create a memorable meal that I cherish every time. Over the years, I have honed my skills in grilling this cut of meat to perfection, and I can’t wait to share my tips and tricks with you.
Understanding Ribeye Steak
Ribeye steak comes from the rib section of the cow. It is known for its marbling and tenderness, making it one of the most flavorful cuts of beef available. The bone adds even more flavor and helps retain moisture during cooking.
Choosing the Right Ribeye Steak
When selecting a ribeye for grilling, I always consider the marbling. Look for steaks with a good amount of fat running through the meat. This marbling helps keep the steak juicy as it cooks. I also prefer choosing a steak that is at least one inch thick. Thicker cuts allow for greater control of doneness while still achieving that perfect sear.
Tip: Ask your butcher for recommendations if you are unsure about which steak to pick. They can guide you toward the best options.
Essential Tools for Grilling
Having the right tools makes a big difference in grilling a bone in ribeye steak. Here are my must-have tools for the job:
- Charcoal or Gas Grill: Both types can yield great results, but I lean toward charcoal for the smoky flavor.
- Tongs: A good pair of tongs helps maneuver the steak without piercing it, which keeps juices inside.
- Instant-Read Meat Thermometer: This tool ensures that your steak reaches the desired doneness.
- Grill Brush: Clean your grill grates thoroughly for that perfect sear.
- Meat Resting Rack: Use it to rest the steak after grilling, allowing juices to redistribute.
Preparing the Ribeye for Grilling
Before I grill the steak, I like to prepare it properly to ensure it turns out amazing. Here is how I do it:
- Seasoning: Keep it simple. A generous sprinkle of salt and black pepper enhances the steak’s natural flavors. If you want to add more flavor, use garlic powder or fresh herbs.
- Bring to Room Temperature: I remove the steak from the refrigerator about 30 minutes before cooking. This step allows for even cooking.
- Oil the Steak: A light coat of oil prevents the steak from sticking to the grill and promotes a great sear.
Preheating the Grill
Preheating the grill is necessary for achieving the desired char on the steak. I heat my grill to high heat, around 450 to 500 degrees Fahrenheit. If using a charcoal grill, light the charcoal and let it burn until covered with ash.
Grill a Bone in Ribeye Steak
The grilling process is where the magic happens. I follow these steps for optimal results:
- Sear the Steak: Place the ribeye on the grill and leave it undisturbed for 4-5 minutes. This creates a beautiful crust.
- Flip the Steak: Turn the steak using tongs and grill for another 4-5 minutes.
- Check the Temperature: I use my instant-read thermometer to check the doneness. For medium-rare, the internal temperature should reach 130 to 135 degrees Fahrenheit.
- Indirect Heat: If the steak needs more cooking time, I move it to indirect heat on the grill, allowing the inside to cook gently without burning the outside.
Preparing for the Resting Period
Resting is a critical step that many overlook. After grilling, I transfer the steak to a meat resting rack and let it sit for about 5-10 minutes. This waiting period allows the juices to redistribute within the steak, resulting in a juicier bite.
Slicing the Bone in Ribeye
When it’s time to slice the steak, I begin by removing the bone for easier serving. I cut the ribeye against the grain to ensure tenderness. Each slice should be about half an inch thick to maximize flavor and moisture.
Serving Suggestions
Grilled bone in ribeye steak pairs wonderfully with various sides. Here are a few of my favorites:
- Garlic Mashed Potatoes: Rich and creamy potatoes complement the steak perfectly.
- Grilled Vegetables: A mix of bell peppers, zucchini, and asparagus brings a colorful and healthy addition to the plate.
- Caesar Salad: A fresh salad balances the richness of the steak.
- Red Wine: A glass of red wine elevates the meal, matching the steak’s bold flavors.
Storing Leftovers
If I happen to have leftovers, which is rare, I store the cooked steak in an airtight container in the refrigerator. Leftover steak can last up to three days. I often slice it and use it in sandwiches, salads, or tacos.
Grilling a bone in ribeye steak is a delightful experience filled with incredible flavors. From picking the right cut to enjoying the final meal, every step matters. I hope my tips and techniques help you feel confident in grilling this delicious steak. Grab your grill and start cooking; you won’t regret it!