All the information required to prepare the ideal BBQ Ribeye Steak. You’ve come to the correct place if you’ve been wondering how to cook ribeye steak consistently for the greatest outcome!
During the summer, we grill steaks frequently, and ribeye is always our favorite because of its perfect juiciness and fat content.
Juicy steak makes me so happy, therefore I figured it would be good to share my recipe for barbecued ribeye steak with other meat enthusiasts. Once you have a few fundamental techniques down, it’s actually fairly simple to master flawlessly grilled ribeye steak.
Go directly to the recipe if you’re seeking for clear directions on how to grill ribeye steak so you can get all the information you need right away.
I suggest reading the entire post if you’re not as skilled at grilling steaks because there are a lot of steps involved in getting the ideal result.
Tips for the Perfect Ribeye Steak:
- Select a premium steak.
- Learn how to use a meat thermometer to perfection.
- If you can, let the steak dry brine in advance.
How to Choose A Good Ribeye:
You’ll be several steps closer to having the finest steak of your life if you start with a fantastic steak.
However, how can one select the ideal ribeye steak?
I suggest getting bigger steaks when grilling ribeyes to prevent the interior from cooking through too soon before the exterior achieves a beautiful sear. Steak should be at least one inch thick.
Thinner steaks work well for pan-searing ribeye because you can heat the skillet to a temperature that sears the exterior without overcooking the interior. When grilling, however, this isn’t always the case, and that’s where thick steaks really shine.
Choose steaks with some intermuscular fat and nice exterior fat marbling. Choosing USDA Prime steaks with Prime level fat marbling, then, guarantees that you’ll get the most flavor and texture.
Seek for steaks with a notable accumulation of kernel fat, or the fat on the chuck end of the steak that comes right before the spinalis. Usually, ribeye lovers’ favorite meat is this one.
In addition to adding a mouthwatering taste, intramuscular fat keeps the meat wet and guarantees that the steak cooks through.
premier beef is my particular choice, so I’m all in when I locate grass-fed steaks with premier level marbling.
Which is Better Bone In or Boneless Ribeye:
Whether you get bone-in or boneless ribeye steaks is totally up to personal choice.
People who want medium-rare or medium-rare steak may frequently order a boneless ribeye since, in the opinion of a true rare steak enthusiast, the flesh closest to the bone tends to be overdone.
Meat that is closest to the bone is frequently preferred by people who want their steaks medium to well-done.
Having said that, some people maintain that bone-in steak is better than other steaks, while others assert that the flavors and textures of the two are identical.
Using an instant-read meat thermometer and lots of fat marbling ensures a great outcome regardless of the cut of meat.
Use a Meat Thermometer:
Using a meat thermometer is the greatest method to be absolutely confident of the amount of doneness you’ll get when you cut into a steak.
The poke test is commonly used, and it’s quite effective for experienced grillers and steak enthusiasts. But, the most accurate method of reaching the right level of doneness is to use a digital thermometer to confirm the inside temperature.
Over time, we’ve even gone creative and started using wireless thermometers that can withstand heat, so we always know how hot the steak is. It is by no means required, however having this is a highly helpful tool if you’re a perfectionist.
Which is Better Charcoal Grill or Gas Grill?:
Like most things in life, your own choice will determine whether you think a charcoal or gas barbecue is better.
We use a charcoal barbecue because I adore the flavor it produces. Nevertheless, a lot of individuals discover that using a gas grill is simpler, faster, and less fussy.
A gas grill could be your best choice if cooking convenience is your top priority, but charcoal is the only method to get the finest BBQ taste.
For the tastiest, most delicious tender steaks, use quality charcoal. Utilizing lump charcoal.
Dry Brine Ribeye Steak:
To dry brine a ribeye, all you have to do is coat the steak with kosher salt on all sides and the edges, then let it for a certain amount of time.
Dry brine the ribeye for at least one hour (or even just fifteen minutes) before grilling or searing for optimal results.
Just move the steaks to a large platter or baking sheet, season both sides with sea salt, and store in the fridge.
The steaks should be left exposed to the air and do not require any kind of covering.
How Long To Grill Ribeye on BBQ:
How long should one grill each side of a ribeye? If cooked over direct fire, a ribeye steak typically requires 2 to 3 minutes total on each side over high heat (a very hot flame, or 450 to 500 degrees F).
Extra time is needed for really thick ribeye steaks (approximately 4-5 minutes each side), and you might want to employ a mix of direct and indirect heat.
Sear the steak on all sides until it’s quite colored, then transfer it to a cooler area of the grill away from the flame and continue cooking it until it’s done to your liking.
You’ll probably have to rotate the steak many times to make sure one side doesn’t cook over direct heat for an extended period of time to prevent burning.
The more complex response to the question of how long to grill a ribeye is now, it depends.
The precise cooking time depends on a number of factors, including the BBQ’s temperature, the thickness of the steak, the internal temperature of the steak when it’s placed on the hot grill, and the steak’s fat content.
Although there isn’t a set amount of time for grilling ribeyes, you should aim for two to three minutes each side and use a thermometer to check the remaining cooking time for the ideal steak.
What Temperature to BBQ Ribeye:
For optimal outcomes, preheat your outdoor gas grill to 500 degrees Fahrenheit.
Although it’s difficult to determine a charcoal grill’s precise temperature, you may determine when the coals are ready by observing how they seem.
Before you start grilling, the coals should be significantly lighter in color, ranging from light gray to white, with an orange-gold glow in the middle of the embers.
Final Cooking Temperatures for Ribeye Steak:
- Rare: 115-120 degrees Fahrenheit
- Medium Rare: 125-130 degrees Fahrenheit
- Medium: 135-140 degrees Fahrenheit
- Medium Well: 145-150 degrees Fahrenheit
- Well Done: 150-155 degrees Fahrenheit
How to Cook the Perfect Ribeye Steak on The BBQ:
- Take the ribeye steaks out of the container and use paper towels to absorb any extra moisture.
- After transferring the ribeye steaks to sizable platters or a baking sheet, generously season both sides (as well as the edges) with sea salt. If you have the time, dry brine the steaks and keep them in the fridge for up to 24 hours, or at least 15 minutes.
- Remove the steaks from the refrigerator ten to twenty minutes before grilling to allow them to come to room temperature. It’s okay if you don’t have the time to do this.
- Using a wire grill brush, remove any food residue from the grill grates.
- Set your gas grill’s temperature to high. If you have the choice, set the grill’s temperature to 500 degrees Fahrenheit.
- To provide both direct and indirect heat on a charcoal grill, light the coals in a coal chimney and then move them to a specific area of the grill.
- Instead of using a charcoal chimney, we utilize a Weber grill and a Char Basket Holder, and we cook directly over the holder.
- Generously season the steaks on both sides with black pepper and garlic powder, as well as any other favorite dry rub or steak spices.
Steaks should be placed directly over fire on a prepared grill. Sear the steaks for two to three minutes on each side, or until grill marks are apparent.
Make sure the tongs you use are made for grilling and that there is adequate length between them and the hot flame. Sear the sides of the steak to get crispy fat around the edges.
Check the steaks’ temperature using a digital thermometer. Aim for 125–130 degrees Fahrenheit for medium-rare, and 135–140 degrees Fahrenheit for medium.
Always keep in mind that once you remove meat from its heat source, it still cooks. It’s okay to remove the steaks from the grill a few degrees before you think they’re done, provided they rest for a while.
In order to give the fluids time to spread uniformly throughout the steak, let them sit for at least 10 minutes before slicing into them.
Enjoy your choice of side dishes with your ribeye steaks! You might prepare a compound butter and use it to serve the steaks on top.
For up to five days, keep any leftover steak refrigerated in an airtight container.
Best Ribeye Steak Seasoning:
A excellent steak will have enough of flavor on its own due of the high quality of the meat and fat content.
I always season steak with sea salt, garlic powder, and freshly ground pepper.
Although you may add your favorite steak rub or spice blend, I think the flavor combination of sea salt, pepper, and garlic powder is just too good.
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BBQ Ribeye Steak
How to cook a delicious ribeye steak on the barbecue! To consistently produce the most exquisite ribeye, follow a few easy steps.
- Ribeye steaks
- sea salt
- black pepper
- garlic powder
- To bring the steaks to room temperature, remove them from the refrigerator ten to twenty minutes before cooking. It’s okay if you can’t find the time to do this.
- Take the ribeye steaks out of the container and use paper towels to absorb any extra moisture.
- Spoon the steaks on both sides with kosher salt, black pepper, and garlic powder after transferring them to a large platter or baking sheet.
- Using a wire grill brush, remove any food residue from the grill grates.
- Set your gas grill’s temperature to high. If you have the choice, set the grill’s temperature to 500 degrees Fahrenheit. To provide both direct and indirect heat on a charcoal grill, light the coals in a coal chimney and then move them to a specific area of the grill.
- Steaks should be placed directly over fire on a prepared grill. Sear the steaks for two to three minutes on each side, or until grill marks are apparent. Make sure the tongs you use are made for grilling and that there is adequate length between them and the hot flame.
- Sear the sides of the steak to get crispy fat around the edges.
- Check the steaks’ temperature with a meat thermometer. Preheat the oven to 125 to 130 degrees Fahrenheit for medium-rare, and 135 to 140 degrees Fahrenheit for medium-grilling. Keep in mind that after you remove meat from its heat source, it still cooks. It’s okay to remove the steaks from the grill a few degrees before you think they’re done, provided they rest for a while.
- In order to give the fluids time to spread uniformly throughout the steak, let them sit for at least 10 minutes before slicing into them.
- Enjoy your choice of side dishes with your ribeye steaks!
Grab thick ribeye steaks that are bone-in or at least 1 inch thick without the bone. Ribeye steaks typically weigh one pound apiece.
Steak with Dry Brine Ribeye:
Dry brine the ribeyes in advance, if you have the time. To achieve this, just coat the steaks on both sides with sea salt, put them on a plate or baking sheet, and chill for a minimum of fifteen minutes, preferably one to three hours, or even overnight.
When the steaks are ready to be grilled, season them with garlic powder and black pepper and cook as usual. The steaks can also be dry-brined in spices or a dry rub.
Final Cooking Temperatures for Ribeye Steak:
- Rare: 115-120 degrees Fahrenheit
- Medium Rare: 125-130 degrees Fahrenheit
- Medium: 135-140 degrees Fahrenheit
- Medium Well: 145-150 degrees Fahrenheit
- Well Done: 150-155 degrees Fahrenheit