Tag: ribeye steak recipe

Grilling Thick Ribeye Steak

Grilled and sliced, Thick Ribeye Steak cooked to medium rare.

The Best Grilled Steak

I don’t care what your favorite cut of beef is. Whether it’s a T-bone, New York Strip or tenderloin, it don’t really matter much. When it comes to grilling steak, the best steaks are cut thick and they’re cooked slow and low to perfection. That’s the secret. I’ve shown you how to cook a Pan Fried Ribeye Steak that will turn out amazing, every time. Now let me show you how to grill a thick Ribeye Steak or any thick steak for that matter, to perfection.

A raw, thick cut Ribeye Steak, wrapped and price tagged from the grocery store.

Steak Prices

I realize that beef prices are currently sky rocketing across the country but it’s summer time and that means grilling season. That’s why I shared and posted my Cold Noodle Spaghetti Salad with you, last week. Now, I’m going to share the easiest way to grill any thick cut steak and I chose one of my favorite cuts; the Ribeye.

I bought this 20 oz Choice grade steak for $16.61, US. Not accounting for the price fluctuation, this same steak would easily cost any where from $25 dollars, all the way up to $50 bucks in most restaurants around the country. It just depends on where you’re dining. So, already I’m saving money just doing it myself.

Grilled and sliced Thick Cut Ribeye Steak.

Grilling to Perfection

Believe it or not, my neighbor gave me a stainless steel Weber grill. I know… sweet, right? And, no, I don’t live in a ritzy neighborhood. I live in a trailer park and my wife’s friend was upgrading to a bigger grill. The point is, it’s a gas grill but you use what ever you’ve got.

I maintain a temperature just barely under 400° Fahrenheit with the lid down. I run all three burners at the same time, on low, and I put my steaks right in the middle. I time them, 10 minutes per side but I rotate every 5 minutes. meaning I turn the steak 90° every 5 minutes. After 10 minutes, I flip the steak, turn the heat to high on one burner, then I reversed sear an additional minute on each side. I take an internal temperature to make sure I reach my desired temp, then remove from the heat.

Grilling Thick Ribeye Steak video tutorial by PoorMansGourmet
Grilling Thick Ribeye Steak Ingredients:

1 20 oz Ribeye Steak or New York Strip
1 tbsp Canola Oil
Kosher Salt and Pepper to taste

Set all grill burners on their lowest setting and follow the instructions in the video tutorial and I’ll show you exactly how easy it is Grilling Thick Ribeye Steak.

Pan Fried Ribeye Steak with Butter

16 oz. Pan Fried Ribeye Steak with Garlic, Rosemary and Butter.

The Best Ribeye Steak

Personally, I think that the Ribeye Steak ranks supreme in comparison to price and quality. Ribeye’s are great sliced thick or thin and are very versatile. They can be aged, smoked, grilled, broiled, pan fried and a dozen other different ways I can think of. You can eat a Ribeye piece by piece or cut up into pieces for fajita’s, quesadilla’s, sandwich’s, stir fry and many other worldly recipes. I’ve had this steak cooked every which way and in my opinion, this is, hands down, the very best way to cook a whole steak

Raw ingredients to cook a Ribeye steak; garlic, rosemary and butter.

Ribeye Steak Formula

The ingredients in this Ribeye Steak recipe are very simplified and there’s a real basic formula that can be applied to any size of steak: Salt, fat, sear and bake. It’s that simple and each step breaks down like this:

Salt = Seasoning, kosher Salt & Pepper + Seasoned Salt
Fat = Olive oil and Butter
Sear = Medium heat, 1 minute per 1/2 inch of Steak thickness Example: 1 inch steaks get 2 minute’s of sear per side
Bake: 350 degrees Fahrenheit for 5 to 7 minutes

Seared Ribeye Steak with olive oil, garlic, Rosemary and butter.

Understanding the Ribeye Steak Formula

It’s important to let your Ribeye Steak get to room temperature before you attempt cooking. A cold steak will not turn out the same, following these instructions and it will be under-cooked because the meat started out cold(assuming it was refrigerated).

Salt: Salt and Pepper all sides of the steak; top, bottom and the sides including the fat cap. I like to add Seasoned salt as well and I use kosher salt, not table.

Fat & Sear: Pan fry and sear over medium heat with olive oil, fresh garlic and rosemary. Then the addition of butter after the first and ONLY flip of the steak. Bast the steak with the melted butter for extra flavor. Sear for the remaining time then remove from the burner.

Bake: The sear creates the steak crust and the fat, with the addition of the seasoning, garlic and rosemary, adds the flavor. The baking distributes heat more evenly to all sides of the Ribeye Steak and drastically change the rarity of the meat in the last few minutes of cooking. A 1″ inch steak with 5 to 7 minutes of baking time can achieve a sexy medium rare, after resting. How pink your medium rare is might be different than mine so, gauge it carefully. Every half minute you add after that will just continue cooking the steak until it’s well done or burnt to a crisp. What ever you do, however, don’t exceed more than 10 minutes of baking time or you’ll be dining with good year.

Pan Fried Ribeye Steak Ingredients:

1 16 oz Ribeye Steak
1 tbsp Olive Oil
1 tbsp Butter
1 Sprig Rosemary
4 Cloves Garlic
Kosher salt, pepper and seasoned salt to taste.

Pan fry and sear both sides of your steak over medium heat and bake at 350 degrees Fahrenheit. Follow the instructions in the video tutorial and I’ll show you exactly how I make the best pan fried Ribeye Steak.