After reading this article from our grilling experts, we GUARANTEE you will know how to grill the perfect ribeye steak at home!
Let’s dive straight into the course!
First, the temperature of your grill should be set to high heat. If you don’t, cooking your steak will turn out disastrous!
The best heat for your grill should be around 450°F to 500°F.
You also need TWO ZONES. Whether it’s a gas grill or a charcoal grill, you will need a part of it to be in direct heat, and another part to have indirect heat.
You can achieve this by keeping the charcoal to one side of the grill. With a gas grill, just keep one or two burners off so there’s a portion with indirect heat.
Place it on direct heat first. Take it out of direct heat whenever the flame gets too high.
You can check to see if the bottom of the steak is seared enough to your liking, and when you’re happy, you can flip the steak.
Should you flip it once or several times? We’ll answer that in our FAQs section below!
NEVER CUT THE STEAK TO CHECK IF IT’S DONE. Get in the habit of touching it to check how tender it is. We also recommend you get a DIGITAL MEAT THERMOMETER to check the internal temperature.
For well done, the internal temperature should be around 170°F, for medium-well it should be around 160°F, for medium-rare it should be around 145°F, and for rare it should be around 125°F.
Let the meat rest before cutting. Before serving, let it rest for 5 minutes. This is to let all the juices return to the meat, making it juicy and tender.
When choosing a steak, look at the USDA grading system to ensure you are buying a quality steak.
This is superior steak quality. If you can afford it and are comfortable with grilling steak, we HIGHLY RECOMMEND you get this steak grade.
If you’re a first-time steak griller, you may want something more affordable to practice with first.
This is next to Prime in quality ranking.
It’s an okay steak that will satisfy the cravings of any normal person. It’s a little cheaper than a Prime quality steak, so if you’re a beginner this is a good steak to practice with.
These steaks are of the lowest quality. We suggest you don’t get this at all, as you would just be wasting your time and effort. We doubt even the best chefs could make this work!
Here’s a myth-buster for you: Flipping your steak once doesn’t mean it’s going to taste better.
In fact, we recommend flipping it as often as you want to get an EVEN cooking. Flipping your steak more than once gives you that crispy crust with that perfectly cooked interior minus the gray edges.
The common issue with flipping your steak only once is the other half of your steak will now be sitting in a cooler temperature.
Although you get a juicy interior, you’ll get those well-done edges that not many may not enjoy in their steak.
Your ribeye steak cut should be at least 1-inch thick to get that perfect crust without the risk of overcooking your steak’s interior.
If you’re not sure, OVERSALT IT. Even chef Christian Ragano recommends it.
The best salt to use? Either Kosher or sea salt are two ideal choices.
Before you start grilling your steak, remember these rules:
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