Grilled Bone-in Ribeye Steak
Grilling the perfect steak sounds rather ambitious, doesn’t it? Almost like finding an ancient spell buried in a dusty book. Or discovering a piece of divine knowledge obtainable only through a spiritual journey through time to commune with early man cooking over fire. Or a… Wait, no; it’s actually not like that at all! Anybody can grill the perfect steak, and all they need is some salt, pepper, butter, and a grill. Don’t take our word for it — just follow Grill Master Randy’s step-by-step tutorial for grilling the perfect steak. No sacred rite of passage required!
Ingredients for Ribeye
- ½ inch thick-cut bone-in ribeye steak
- ½ lb clarified butter (melted)
- Fresh Cracked Black Pepper
- Kosher Salt
Items You'll Need
Instructions for Part
- Preheat the grill to high heat. While the grill is preheating, take the steak out of the refrigerator, allowing it to come down to room temperature. Preheat time is about the same amount of time it takes for the steak to get room temperature, usually 20-25 minutes. You’ll want the grill to get as hot as possible so that caramelization occurs, producing amazing flavor.
- Season the entire steak generously, applying the kosher salt first, then following with black pepper. Pat the seasonings into the steak so that they adhere well. Be generous with the seasoning because some of it will be lost after dunking the steak in butter.
- Melt your clarified butter in a pan big enough to fit the steak. Place the steak in the butter, making sure it is fully submerged. This will help achieve great results when searing.
- Once you’ve preheated the grill to its highest heat, go ahead and place the steak on the grids. If you have a “hot spot” on your grill, use it!
- When grilling a wide cut ribeye steak, try to lay the steak at a slight angle. This will give you some awesome diamond crosshatch sear marks that’ll impress your guests. Make sure to tap the steak down with tongs to ensure that the entire steak is in contact with the grids.
- For a steak this size, grill for 2 minutes, then rotate the steak at a 45-degree angle on the same side. That is where we get the crosshatch sear marks. After another 2 minutes, go ahead and flip the steak to the other side.
- Repeat the same process of grilling for 2 minutes, rotating 45 degrees, and then grilling another 2 minutes.
- Once the searing process is complete, turn the burner(s) on the opposite side of the grill all the way down to low. Move the steak to the low heat side to finish cooking.
- For medium rare, let the steak cook over the low heat for 4-5 minutes. I like to close the lid for these few minutes. You can get a good feel of the doneness of the meat by poking it in a few spots to see if it’s where you like it, or you can use a temperature probe. The more done the steak is, the firmer it will be. The internal temperature should be about 120-125 for medium rare.
- After your steak is done, remove it from the grill and let rest for 5-10 minutes. This is important to keep the flavorful juices inside the steak.
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