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 that their dishes do not taste or resemble those served in restaurants. And I tell you that that is not a problem at all. Chefs have spent many years just learning and perfecting the art of cooking ribeye (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 goodies like theirs. There are definitely ways to improve our cuisine. To get started, take a look at these simple tips.
1. Buy steaks that are 1.5 to 2 inches thick. I know this is not available in supermarkets because the ones on sale are too thin or too thick. Don’t worry though, you might ask the butcher to customize yours.
2. There are many things that some of us apply to our steak. I suggest going with the good salt and pepper. You can always dip your steak in sauce a minute before it’s done. Just remember to apply your salt and pepper generously at least 40 minutes before cooking on the grill.
3. When cooking ribeye 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 are 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 the meat is a wonderful idea. You can use canola oil or also mix it with olive oil for added flavor. Smear some oil on your steak to brown it while it cooks. In this way, the final product will show a charred coating and a nice medium rare pink interior.
5. Do not forget to use your thermometer because it will help you identify if the steak is already cooked in your preference or not. Here’s a quick guide:
- Rare – 125 to 135 F
- Medium Rare – 135-145 F
- Medium – 145 to 150 F
- Well done – 150 to 160 F
6. To give your meat beautiful grill marks, simply lift them up and turn 45 degrees to the sides. That should give them charred marks for a gorgeous coating.
7. There is no need to cover the steak. Carp is a process in which food is covered with aluminum foil to reflect heat and prevent overcooking. Simply move your meat to a cooler side of your grill or transfer it to a ditched cutting board or serving plate.
8. Don’t have your guests eat steak fresh off the grill. That is really too hot. Let your meat cool for 10 minutes. During this time, you can cook the vegetables and corn on the grill.