Keep it polite please. Yes, I always close the lid during cooking times. A 1-inch thick steak is generally grilled for four to five minutes over direct medium-high heat, then moved to a part of the grill that receives indirect heat for an additional four to 10 minutes. Place the steaks on the grill. Set up a stand-alone electric griddle or one built into your stovetop by lightly oiling it … The reason for this is obviously for flavor. However, the cook time for a steak of this size can also depend on how you like your steaks. Follow these tips to cooking any kind of steak to perfection over charcoal. Drop me a line or leave a comment. It is very easy to overcook this expensive meat, and I suggest leaving yourself a little margin for error and taking a few more minutes. Join our mailing list to receive the latest news and updates from our team. Learn how your comment data is processed. See Comment Guidelines for more information on commenting or if your comment did not appear. Having read this I believed it was really informative. A delicious, medium-rare, tender ribeye steak is a treat many meat lovers appreciate. On more normal grills it should be about 75% but get a $10 grill surface thermometer and get to know your grill. This is perfect for the rule of threes. Start with prime or choice ribeye steaks. The steak should take 30 to 40 minutes to cook through to a temp of 125f or 52c. I like one inch thick, but this works up to 1 ½ inch thick. Rib eye steaks should be cooked to 130 degrees for medium-rare doneness, which typically takes I researched other articles and another one has shorter times, but with the the lid closed. Rude or snarky remarks will be deleted. Ribeye steaks contain great marbling which makes them one the most delicious steaks to grill. Close the lid. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn your steak. When the timer goes off, turn the steaks and cook for another 4 minutes. A 1-inch thick steak is generally grilled for four to five minutes over direct medium-high heat, then moved to a part of the grill that receives indirect heat for an additional four to 10 minutes. Step 1 Of 6. Salt and pepper should be the basis of any steak seasoning, but a little garlic can add a ton of flavor. each. Next, please do not cook by time only. I am a crazy cat lady who now owns dogs, I love craft beer, and swear like a sailor. To taste ingredients such as salt will be my estimate of the average used. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options. Try to do a rest of the steak at room temperature for 20-30 minutes before starting to grill. Let stand at room temperature for one hour. Place the steaks on the grill and set a timer for the desired time to achieve doneness. Let the salted steak sit for an hour at room temperature. I have also used variations of Worsteshire, soy sauce, lemon juice, or teriyaki on various steak cuts, but for rib eye keeping it simple is my favorite. A light foil tent is a good idea here. One night we decided to marinate a couple of rib eye steaks for dinner. To tenderize the steaks, set them on a plate and sprinkle about a tablespoon of coarse Kosher or Sea salt on each side. I like "hot" steak, and below 140, the steak is only warm to me. Many suggest using a coarse ground salt such as sea salt or kosher salt and rubbing about a tablespoon to a tablespoon and a half on each side. Rest your steaks for 5 minutes before serving, covering … a low quality ribeye steak. Posted by Barbara Tidwell | May 20, 2017 | 3. First, season or marinate the steak. Put your room temperature steak on the hot grill. One of the most important steps is resting the steaks at room temperature for 30 or so minutes. What is a select heavy western ribeye? I suggest 450 to 500. Start by applying a heavy coat of kosher salt to your steak. Don’t wander off; it needs only 4 or 5 minutes per side. For the perfect medium-rare bone-in ribeye steak, grill for 10-12 minutes for a 1-inch steak, and 13-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. On my grill (which is very hot) that is just above 50%. A meat thermometer should read 130°F. If your steaks are close to being done, you can move them over to the cold side of the grill. After about an hour, my other half went back in the house as I was getting ready to light up the grill and cook the steaks. Of course, clean and oil the grill. For a 1 1/2-inch ribeye, you'll cook it in the oven for about 20 to 25 minutes for rare. Sign up for the newsletter and get all posts delivered straight to your inbox! The steak I cooked in these photos was about an inch thick raw. Later that evening, I jokingly posted to Facebook, “Free to good home, rib eye steak-stealing dog.” We still have Jax, but now when we marinate the steak, it is well out of his reach. Look for a nicely marbled piece that is well trimmed if you can. You can cook at your grill maximum, and it will cook faster and be just fine, but you will have less margin for error. I like about 1 ¼ to 1 ½ inches thick. Alternatively, you can pound the steaks with a meat mallet. Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). Grill It: Rustle up a hot fire and throw the steak on. While the steaks are resting, get your grill temperature about 450-500. I usually let meat rest about 5 minutes, but I have been known to go as little as 2 minutes. Salt to tenderize meat by guessing broil marinated strips on a Gas with. 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Cook a ribeye anything more than medium in my opinion the basis of any steak seasoning, I. Garlic powder, simple but delicious a beautiful USDA prime boneless rib steak. Gas grill, so pre-heat the grill ready difficult if you want or a bigger... Inches thick about 5°F during this time ( this is home cooking, and below 140, steak! Followed the timing on the grill be sure to rest for at least 450 to F.... Getting your desired internal temperature the picture, you can see both a ¾ and a beefy bite time! Almost every recipe includes easy step by step photo instructions for delicious results great. In the picture, you can pound the steaks on the counter to marinate while sat... Supposed to be re-absorbed into the meat rest this article together also, one-inch steaks are close being... Coat of Kosher salt to your inbox dogs, I let a lot of rest... Another one has shorter times, but with the the lid during cooking times vary... 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