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The Ribeye. We have all heard of this steak. Steak is often referred to as Ribeye. Restaurants highlight this on their menus. A restaurant in New York City, Delmonicos, has been around since 1937 and they feature the Ribeye as their signature steak. What do you think of when I say steak? Ribeye? I always think Ribeye. Gibson's Steakhouse in Chicago gets a great reputation for their Ribeye, and yes it is excellent, especially the Australian grass-fed Ribeye.

Each person likes their own type of steak. In my opinion, the most iconic steak is Ribeye. The ribeye is an utterly beautiful piece of meat that creates this explosion of flavors in your mouth. That explosion does not just happen by placing the steak on a hot grill. What seasonings you use are critical in capturing that juicy, grilled to perfection Ribeye. 

The seasonings

I personally use seasonings that are common to most grocery stores: salt, pepper, garlic powder (not garlic salt), and a roasted garlic pepper blend to give it that extra flavor. 

These seasonings bring out the most of the steak. They fit with the steak so much that you first taste the seasonings, but then you taste the flavor of the steak. When seasoning, make sure to rub in your ingredients instead of patting it in. This allows the seasonings to maneuver throughout the meat which creates that explosion in your mouth once the meat starts to get nice a medium-rare. Always let your steak sit in the seasonings sit at room temperature in foil before putting it on the grill. I have always personally liked the way the steak taste after sitting at room temp., compared to it being in the fridge.

Charcoal Grill 

For your charcoal grill, push about ¾ of the coals to one side, and then let the grate. The best way to start the Ribeye is on high, direct of the ¾ of the coals Depending on how much char/crisp you like on your steak put the Ribeye on for about 6-12 minutes once. I prefer 8 minutes a side on direct heat. Flip only when you feel like your steak is getting too crisp. Smoke is good, but you don’t want to hear flames necessarily. Once the other side of the steak is looking cooked, transfer on the low heat for about 10-15 minutes without flipping the steak or till internal temperature is between 135-140°. It should look a little something like this picture.

Once done, wrap in foil and let sit for 10 minutes. This will allow the steak to finish cooking to about 145-150°. A perfect medium or medium-rare.

Gas Grill

For gas grill folks, go ahead and start your grill on high and get your grill to about 450° before you place your Ribeye on. The gas grill should take less time to cook. About 25 minutes in total. First, you place the seasoned Ribeye on the hottest part of the grill. Yes, the hottest. Shut the grill immediately after placing all steaks on. Check on the steak in 5 minutes. At this 7 minute mark, you should be able to tell if you are getting a nice crisp around the outside. The juices flowing out of the steak is the best sign. Once you can tell if your steak is crisp enough for your liking, flip the steak and change the heat to medium-low or about ¾ around on the turn. 

On a gas grill, you will need to check on your steak more often as to not burn it. The Ribeye has a lot of fat, which causes a grease fire sometimes. If a grease fire breaks out remove your steak from it to another side of the grill and shut it. Once out, let your steaks sit on the grill for a total of 25 minutes before pulling off. I use steaks that are 1.35lbs. The size of the steak also depends on how long to cook. Like a charcoal grill, you want the internal temperature of your steak to be 130-140°. Once done, wrap in foil and let sit for 10 minutes. A perfect medium or medium-rare Ribeye will be waiting for you as you go and get yourself another drink.

In the end, your steak should look a little like this. A perfect medium-rare steak, accompanied by some broccoli and steak sauce. Adding a side is up to you. I prefer to eat my steak with steamed veggies, potatoes, and a salad. That is the ideal Sunday steak for me.

It is okay if you do not get it the first time. Grilling is all trial and error to me. It took me years to get to just look at a steak and know when it's done. Some tips to getting better at being a better griller?

No matter what your significant other, friends, family, co-workers, or students say, don't stop grilling. You will only get better.

Please go to the grocery store and treat yourself to a thick, juicy, mouth-watering Ribeye that I am sure you deserve. If you have never had one, then, you have missed out.

Stay tuned next week for a special video of the process behind grilling.