The rib eye steak is, for many grill fanatics, the best prime cut out there. It has tender meat, and just enough fat to please everyone. The rib eye sets a standard for steak, so knowing how to cook it properly is a priority.
When it comes to grilling meat, it seems you don’t have too many options. At the end of the day, it’s just meat and heat. , but it might surprise you to know there’s room for creativity. Here are five of our favorite ways to cook a rib eye, all suitable for different crowds and occasions. Put on your apron, light the fire, and let’s get cooking!
1. The Butter Basted Steak.
Let’s start with a simple, but very tasty method of cooking a thick rib eye. To cook this steak, you can use any pan, but a cast-iron skillet will perform infinitely better. Add a hefty amount of butter to the hot pan and place your well-seasoned steak. Let it sear until it gets a nice golden color (how long approx) and then flip it.
It’s time for basting the steak with the butter. Use a small spoon and bathe your meat. If you add a garlic clove to the pan from the start, you’ll get even better results.
2. The Oven to Stovetop Steak.
Look at the chart below: (maybe put the temp chart at the beginning of the article, as it applies to all of the cooking methods)
- Rare 125 degrees F (52 degrees C)
- Medium Rare 130 degrees F (54 degrees C)
- Medium 140 degrees F (60 degrees C)
- Medium Well 150 degrees F (65 degrees C)
- Well done 160 degrees F (70 degrees C)
These are the temperatures you should look for with a meat thermometer, and they’re crucial. There’s no “winging it” in a perfect steak.
Put your steak in the oven at 350° and check for its core temperature every once in a while, until you get it just like you want to. Then remove the steak and sear it in a hot pan on both sides. The result is , perfectly tender meat that’s both juicy and beautifully browned.
3. The Grilled Steak.
This one is easy but very effective. Charcoal grilling cooks not only your steak, but it also adds smoky, charred flavors to it that you can’t live without.
The secret is starting your steak on the hottest part of the grill and then moving it to a colder spot to get cooked through. Your thermometer will come in handy again.
If your grill has a lid, leave it open, and always go for coal over gas, the results might be similar, but there’s no way of substituting the flavors from burning ambers.
4. The Reverse Grilled Steak.
This method is quite similar to the one above but renders a juicier steak; it takes more patience too.
Light up the grill and cook your steak on the cooler side. Once it reaches the right core temperature, transfer it to the hottest spot on the grid and caramelize the exterior. If you want the perfect color and texture, this method is better for you, since you have more control over the results. If you´re going for a more well done steak, the traditional Grilled Steak method might be right for you.
5. The Dirty Steak.
This one is our favorite way to cook a ribeye . Also called the “caveman method” or the “naked-charcoal method”, it’s just what you imagine: placing the steak directly on the burning coals.
Here’s a pro tip, use a hairdryer to remove the excess ash from the ambers before placing your steak. Flip it just once, and you’ll be in front of the most beautiful caramelized, thick crust you’ve ever seen.
Pro Tips:
Now that you know how to cook a ribeye perfectly in several ways, here are some pro tips to up your game.
1. Despite the cooking method you choose, you need to let your steak sit for at least ten minutes before serving to allow the juices to distribute adequately throughout the cut.
2. When you buy meat, . look for beef with a top grade and high amounts of intramuscular fat. They’re pricier, but worth it in the end..
3. Don’t forget to season your steak with salt before cooking, but leave pepper to the last minute, as it can burn and turn bitter before you know it.
4. Grilling is all about sharing, so invite your friends and family and show off your new grilling skills. Enjoy!
