How to Cook the Perfect Rib Eye Steak

How to Grill the Perfect Rib Eye Steak

Isn’t it gorgeous? These are Certified Angus Beef Bone In Rib Eye Steaks. They are so tender you can cut them with a butter knife and the flavor is exceptional. Only 2% of all Angus Cattle make the cut to be called Certified Angus Beef. We usually have them about once a month and I’ve been working on how to perfect the whole process of grilling these steaks.

The first thing I do is get them out of the refrigerator a hour before I intend to grill them to let the meat warm up to room temperature. I season them during this time with salt and pepper. I used a little shallot pepper on this batch too. Sprinkle it on and rub it in well.

Next I start the fire. I had the grill just started when all of a sudden it started to rain which did complicate things a bit. You want the fire as hot as you can get it. Mine was about 450 when I put the steaks on. I cooked them for 6 minutes on the first side and 10 minutes when I flipped it for medium rare. These steaks were about 1 1/4 inches thick. If they had been closer to the heat of the fire 6 minutes on each side would of worked perfectly. I kept a water bottle close by in case of flare ups. With rib eye steaks you will have to deal with that usually due to the high fat content.

If you feel the palm of your hand in the area below your thumb, it feels like a medium steak when pushed on in the fattest part of that area. To cook until medium rare pull them off of the heat a few minutes before that stage is reached. Let steaks rest for 10 minutes before serving for the juiciest steaks ever.

These steaks are ready for the grill. Salt, pepper and shallot rubbed in and ready to go!

Look at all of that beautiful marbling.

Pin It!