The Perfect Ribeye
Steak can be easily overcooked in a matter of a couple minutes so for those who haven’t quite mastered the art of the perfectly grilled steak, check out the awesome recipe. I promise it wont disappoint!
The perfect ribeye starts with selecting the best ribeye! Look at the fat content or marbling of the steak. A great tasting ribeye should have a nice amount of fat spread out through the cut, not just along the edges. It should look like marble! The more marbling, the better the steak.
Heres what you need:
A well marbled ribeye steak (between 12 and 16 oz)
1tsp Extra Virgin Olive Oil
Bo B Q Steak Rub
Directions:
We are going to start by taking the steak out of the fridge about an hour before cooking to allow the meat to come up to room temperature. At this time, you also want to brush the steak with about a teaspoon of extra virgin olive oil and season with Bo B Q Steak Rub.
While the steak rests, let’s preheat our grill. We are looking for a high heat while cooking.
*If using a charcoal grill, I recommend a hardwood lump charcoal over the briquettes. If I do use briquettes, I like to mix hickory chunks in with it to add some good wood smoke flavor.
After the ribeye has rested an hour, its time to head out to the grill. Just before placing them on the grill, you want to clean and lightly oil the grate. Now, throw that cow on the grill.
Again, we want to cook it over high heat until golden brown and slightly charred. This takes about 4 to 5 minutes on the first side, followed by 3 to 5 minutes for medium-rare (135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Other helpful tips:
1. Avoid over flipping. To achieve that caramelized texture and flavor, you should turn the steak 45 degree once on each side (to get those crosshatch grill marks), and only flip it once.
2. Remove your steaks about 10 degrees short of what you prefer and allow it to rest 5-10 minutes in a warm environment. The steak will continue to “cook” due to the surface temperature of the meat being hot. This makes for a much juicier steak!
Bonus Info:
Hardwood charcoal Vs Charcoal Briquettes
Hardwood (Lump) Charcoal
• Made from only natural hardwood, such as maple, oak, mesquite or even hickory.
• Once the wood is reduced to charcoal, it’s left in its original rough shape. In fact, the best way to determine the quality of the charcoal is to look at it—if you can recognize the shapes of real wood, you’ve got the real thing.
• Lights more quickly.
• Burns hotter (around 1,000°F), so you should make a smaller or more spread-out fire than you would with briquettes.
• Creates less ash.
• Imparts a purer, wood-fire flavor to foods.
• Any hardwood charcoal not completely burned during grilling may be put out and re-lit on another occasion for more grilling.
Charcoal Briquettes
• Made from the sawdust of scrap wood (including resinous soft woods and composite woods).
• Combined with chemical binders and filler (including coal dust) and manually compressed into their characteristic pillow shapes.
• Slower to light, often requiring lighter fluid.
• Burns cooler (closer to 700° to 800°F).
• Burns more quickly, meaning a shorter window for grilling, or requiring that you add more during grilling.
• Smoke produced may be neutral at best and can contribute harsh and off-tasting flavors to grilled foods.
• Contributes more pollutants to the air as it burns.