Cooking a juicy, flavorful ribeye steak on the barbecue can seem daunting, but it’s easier than you think with the right techniques. This guide will teach you how to bbq a perfect ribeye steak from start to finish.
Choosing Your Ribeye
The first step is selecting high quality beef. Look for ribeye steaks with good marbling (the white fat streaked through the meat), as this keeps the steak moist during cooking. Go for a thickness of at least 1 inch for the best results. Buy your steaks from a trusted butcher for superior freshness and flavor.
Prepping Your Steak
Bring your steak to room temperature before cooking so it cooks evenly. Pat dry thoroughly with paper towels – moisture on the surface can inhibit browning. Generously coat both sides with olive oil and season well with salt and pepper. For more flavor, try a spice rub made with herbs and spices like garlic powder, rosemary, thyme, paprika or cayenne.
Heating Your Barbecue
The barbecue should be very hot for steaks. Bring the temperature to 500-600°F. The grate should be thoroughly cleaned and oiled to prevent sticking. For gas grills, preheat with all burners on high for 10-15 minutes. For charcoal, build an evenly distributed medium-hot fire.
Searing the Steak
Sear the steaks over direct high heat for 2-3 minutes per side. This caramelizes the outside for amazing flavor, so don’t be afraid of a little char. Use tongs instead of a fork to avoid piercing the meat and losing juices. Resist the urge to move the steaks too early – you want a dark crust.
Cooking to Desired Doneness
After searing both sides, move the steaks to indirect heat if your barbecue allows it. This allows the steaks to cook through gently without over-charring the outside. Cook until desired doneness:
- Rare: 2-3 more minutes
- Medium Rare: 4 more minutes
- Medium: 6 more minutes
- Medium Well: 8-9 more minutes
Use an instant-read meat thermometer to test doneness, inserting into the thickest part of the steak. Remove the steaks right when they reach your desired internal temperature.
Letting the Steak Rest
This step is crucial! Letting the steak rest 5-10 minutes allows the juices to redistribute evenly throughout the meat. If you cut into the steak too soon, the juices will spill out onto the cutting board.
Slicing and Serving
Slice the steak diagonally across the grain into 1/2 inch slices. This ensures tenderness. Sprinkle with a bit more salt if desired. Avoid drowning the steak in sauces – a simply seasoned ribeye needs little adornment. Serve while hot alongside grilled vegetables or a fresh salad.
With these simple techniques, you can become a barbecue ribeye expert! Grilling develops incredible depth of flavor in the beef. Just take it low and slow after searing, and let the steak rest properly. Now get outside and fire up the grill to enjoy juicy, mouthwatering ribeye steaks.
Frequently Asked Questions About BBQ Ribeye Steaks
What cut of steak is best for grilling?
The ribeye is considered by many to be the most flavorful steak for grilling. It has generous marbling which keeps it juicy and full of beefy flavor when exposed to the high heat of the grill. Other good grilling steaks include New York strip, filet mignon, and sirloin.
What is the difference between direct and indirect grilling?
Direct grilling means cooking the steak right over the heat source. This is best for searing to develop the crust. Indirect grilling means the steak is offset from direct heat, for a more gentle cooking process. Use indirect heat to finish thicker steaks after searing.
How do I grill a steak without drying it out?
Going low and slow after the initial sear prevents drying. Pull the steak off the direct flames after searing both sides. Cook over indirect heat on the grill at a lower temp until done. Do not overcook – use a meat thermometer to test for doneness. Letting the steak rest after cooking also keeps it juicy.
Can I grill steak that has been marinated?
Yes, marinating adds great flavor. Go for marinades with acidic ingredients like wine, vinegar, yogurt or citrus which tenderize the meat. Wipe off excess marinade before grilling so sugar in the marinade doesn’t burn. Discard used marinade after to avoid bacteria.
Is grilled steak healthy?
Yes! Steak is a good source of protein, iron, zinc and B vitamins. Choosing a leaner cut like sirloin and trimming excess fat limits saturated fat. Grilling also allows fat to drip away rather than being reabsorbed into the meat as with pan frying. Just avoid charring too much.
What is the best way to test steak for doneness?
Use an instant-read thermometer, inserted into the thickest part of the steak away from bone. This gives the most accurate reading. For medium-rare, take the steak off at 135°F and the residual heat will carry it up to 140°F as it rests.
How long can I let steak rest after grilling?
Let it rest at least 5 minutes, up to 10 minutes. Longer rests aren’t necessary. Tent the steak loosely with foil while resting to keep it warm. The temperature will rise about 5°F – keep that in mind when pulling it off the grill.
Conclusion
Grilling ribeye steaks over high heat brings out their best beefy flavor. Allowing for a good sear then using indirect heat prevents overcooking. Letting the steaks rest after cooking keeps them incredibly juicy and tender. With the right temperatures and techniques, you can make restaurant-worthy ribeyes at home on the barbecue. A nicely charred, medium-rare grilled ribeye is a true summer treat.