Tips for cooking grilled ribeye
I have some friends who get frustrated every time they grill ribeye. What are they complaining about? Well, they say their dishes don’t taste or look like the ones served in restaurants. And I’m telling you, that’s not a problem at all. Chefs have spent many years just learning and perfecting the art of cooking steak (among many other dishes) on the grill and there is no reason to compare. Now, I’m not saying we have to enroll in culinary school just to be able to serve homemade treats like theirs. There are definitely ways on how we can improve our kitchen. To get started, check out these simple tips.
1. Buy steaks that are 1.5 to 2 inches thick. I know this is not readily available in groceries because the ones that are sold are either too thin or too thick. Don’t worry though because you can ask the butcher to customize yours.
2. There are many things that some of us apply to our steak. I suggest just going with the good old salt and pepper. You can always baste the steak with sauce a minute before it’s done. Just remember to apply your salt and pepper liberally at least 40 minutes before grilling.
3. When cooking ribeye steak on regular grills, experts recommend turning the meat regularly (but not too much) to help the temperature work its magic and cook the meat evenly. However, if you’re using a grill with a lid, you can simply leave it covered and let the meat cook for an hour. Once that amount of time has passed, you can lift the lid and flip the meat.
4. Browning meat is a wonderful idea. You can use canola oil or also mix it with olive oil for more flavor. Brush some oil on your steak to let it brown as it cooks. This way, the final product will show a charred coating and a nice medium-rare pink interior.
5. Don’t forget to use your thermometer because it will help you identify if the steak is already cooked to your preference or not. Here is a quick guide:
Rare – 125 to 135 F
Medium rare – 135 – 145 F
Medium – 145 to 150F
Well done – 150 to 160 F
6. To give your meat beautiful grill marks, simply lift it up and turn it sideways 45 degrees. That should give them char marks for a beautiful veneer.
7. There is no need to taste your steak. Tenting is a process where food is covered with aluminum foil to reflect heat and prevent it from overcooking. Simply move your meat to a cooler side on your grill or transfer to a trenched cutting board or serving plate.
8. Don’t make your guests eat steak fresh off the grill. That is really too hot. Let the meat cool for 10 minutes. During this time, you can cook your vegetables and corn on the grill.