Ribeye steak is considered by many to be the king of steaks. With its rich marbling and robust beefy flavor, ribeye delivers an unparalleled steak experience that is perfect for backyard grilling. Mastering the art of how to barbecue ribeye steak requires understanding the unique properties of this cut and learning simple techniques to enhance its natural flavor. Follow this guide to become a ribeye grilling pro.
Selecting the Best Ribeye for BBQ
Choosing a high-quality ribeye is the first step to grilling success. Consider the following when purchasing ribeye steaks for your barbecue:
Look for Extensive Marbling
The generous marbling of fat woven through a ribeye steak is what gives it such renowned flavor and tenderness. Seek out steaks with copious fine streaks of white fat interspersed with the red meat. Avoid ribeyes with little marbling, as they will likely be tough and dry after grilling.
Choose Even Thickness
Try to pick ribeyes of equal thickness, ideally between 1 and 1.5 inches thick. Cooking ribeyes of varying thickness together makes it tricky to achieve the perfect doneness on both. Uniform thickness allows for even cooking.
Go For Dry-Aged When Possible
Dry-aged ribeye has been hung for weeks to intensify its flavor and tenderize the meat. This premium steak commands a higher price but provides an exponentially better grilling experience.
Opt for Bone-In Ribeye
The bone adds extra flavor during cooking. The intact bone also slows cooking, allowing the meat beside it to remain especially juicy and tender. Bone-in ribeye steaks are perfect for lower, slower barbecuing.
Seek Prime or Choice Grades
Higher grades like Prime and Choice have more fat marbling for increased tenderness and flavor. Lower Select grade ribeyes can still taste great, but likely require extra attention during cooking.
Buy Thick Steaks For Grilling
Thinner steaks cook fast and are prone to drying out over direct high heat. Aim for 1-inch thickness at minimum for properly barbecued ribeyes with a red, cool center.
Seasoning Ribeye Steak For The Grill
Applying the right rub or seasoning blend transforms an ordinary ribeye into a flavor sensation. Consider these seasoning tips:
Keep it Simple
The rich flavor of quality ribeye rarely benefits from complex spice blends. Simple salt and pepper allow the natural beefiness to shine. Add fresh minced garlic and herbs like rosemary or thyme to complement without overwhelming.
Use Coarse Sea Salt
Sprinkle on coarse sea salt just before grilling. The large grains stick nicely to the meat and add tasty texture. The natural minerals in sea salt enhance flavor.
Try Dry Brining
Pat steaks dry then coat with salt several hours before grilling. This “dry brine” helps tenderize and boosts juiciness by allowing the salt to penetrate deep into the meat. Rinse before cooking.
Pepper Right Before Grilling
Freshly cracked black pepper adds aroma and spice. But pepper burns easily, so only apply it right before putting the ribeyes on the grill. Coat both sides evenly with coarse grind pepper.
Avoid Sugar-Based Rubs
Sweet barbecue rubs or sauces will char and burn over the high heat needed for steaks. Stick with spice rubs free of sugar for optimal caramelization and flavor.
Infuse Flavor With Herbs
Chopped fresh rosemary, thyme, oregano, sage, and other herbs provide a flavor burst without overpowering the natural taste of ribeye. Pat them onto the steaks along with oil and salt right before grilling for the most impact.
Mastering the Grill for Ribeyes
Grilling over very high heat is key to creating the crusty seared exterior while keeping ribeye steaks rare to medium-rare inside. Follow these grilling guidelines for flawlessly barbecued ribeyes:
Preheat Thoroughly
Give your grill ample time to fully preheat before cooking. Ribeyes need a very hot cooking surface to quickly sear the outside without overcooking the interior. Let the grill heat for 10 to 15 minutes or until you can only hold your hand briefly near the grates.
Grill Over Direct High Heat
Ribeyes should be cooked over direct high heat, not indirect. This allows the meat to caramelize and develop that flavorful crust. Place steaks directly over the hot flames or burning coals.
Flip Frequently
Contrary to steak tradition, ribeyes should be flipped every minute or so during grilling. Frequent turning cooks the meat more evenly while preventing the thick cut from charring too much on any one side.
Cook To Right Doneness
Ribeye is best enjoyed medium-rare, meaning hot pink inside with a warm red center. Use an instant-read thermometer to test doneness; pull steaks between 125-130°F for ideal medium-rare status. The meat will continue cooking slightly after removal from the grill.
Let Meat Rest Before Eating
Resist cutting into the ribeyes immediately after grilling! Letting them rest 5-10 minutes allows juices to redistribute evenly through the meat for a more tender, moist bite. Tent the steaks loosely with foil while resting.
Watch For Flare-Ups
The dripping fat from ribeye can cause grill flare-ups. Move steaks temporarily to a cooler spot if this occurs. Flames char the meat unevenly. You want a hot grill, not a flaming one, for optimal caramelized crust.
Grilling Times and Temperatures
Properly barbecuing ribeye steaks requires cooking them quickly at an extra high temperature. Refer to these grilling times as a guide:
1-inch thick ribeyes:
- Preheat grill to 600°F
- 4 minutes direct high heat per side
- Rest 5 to 7 minutes after cooking
1.5-inch thick ribeyes:
- Preheat grill to 600°F
- 6 minutes direct high heat per side
- Rest 7 to 10 minutes after cooking
2-inch thick ribeyes:
- Preheat grill to 500°F
- 8 minutes direct high heat per side
- Rest 10+ minutes after cooking
The exact time may vary depending on your grill, latitude, weather conditions, and desired doneness. Use a cooking thermometer to test for your ideal internal temperature.
Additions and Toppings for Ribeyes
While ribeye tastes fantastic on its own, you can enhance the flavor further with these grilled additions:
Compound Butter
Top each steak with a pat of flavored compound butter just before serving. Garlic-parsley, blue cheese, and chimichurri butter are all fantastic options. The butter melts into the hot meat for added richness.
Sautéed Mushrooms
Meaty mushrooms like portobello and cremini, sautéed in butter or olive oil, provide an earthy contrast to the bold beef flavor. Spoon them over ribeyes just before eating.
Melted Blue Cheese
Adding a crumble of blue cheese like gorgonzola on top of the steaks in the last few minutes of grilling lets the cheese melt into irresistible gooey deliciousness.
Caramelized Onions
Sweet caramelized onions pair amazingly with juicy ribeye. Cook them slowly ahead of time, then place a heaping pile on top of each steak before serving.
Steak Sauce
For those who want to enhance the meaty taste even further, serve grilled ribeyes with steak sauce on the side. Go for classic A1 or experiment with bold flavors like chimichurri or your own homemade sauce.
Common Questions About Grilling Ribeye Steak
Grilling the perfect ribeye requires factoring in a few key points. Here are answers to some frequently asked questions:
What is the best thickness for grilling ribeye?
Go for 1 to 1.5 inches thick. Ribeyes less than an inch thick will cook unevenly and dry out. Thicker cuts over 2 inches require a two-zone fire to avoid charring outside before the middle is done. 1 to 1.5 inch provides the best balance.
Should ribeye be grilled with direct or indirect heat?
Always use direct high heat, placing the steaks right over the flame or coals, for ribeyes. This allows quick searing to develop that tasty crust. Indirect heat is for slow cooking thick roasts and whole cuts like brisket.
How long should ribeyes rest after grilling?
Let ribeyes rest at least 5 minutes, up to 10 minutes for very thick cuts. Resting allows juices redistributed through the meat for better texture and moisture. Tent the steaks loosely with foil as they rest to keep warm.
Can you grill ribeye steak that is still frozen?
Never grill frozen ribeye! The cold center will prevent proper searing while the outside burns. Thaw steaks 24-48 hours in the fridge before grilling. If short on time, use the defrost setting on a microwave then rest thawed steaks 20 minutes before cooking.
Should the fat cap be trimmed before grilling ribeye?
Trimming is a personal choice that depends on your taste preferences. Leaving the fat cap intact protects the meat from drying out. But some find large chunks of fat unappealing. For happy medium, trim just a bit to tidy it up.
Grilled Ribeyes – The Perfect Meal
Ribeye steaks fresh off the barbecue make for a mouthwatering entrée, especially when served with these tasty sides:
- Loaded Baked Potato – Top russet potatoes with butter, sour cream, cheese, bacon, and green onions. Bake until tender while grilling the steaks.
- Creamed Spinach – Sautéed spinach with cream, Parmesan, and seasonings is a ribeye’s ideal partner.
- Grilled Asparagus – Simple olive oil, salt, and pepper asparagus gets nice char-grilled flavor.
- Garlic Bread – What steak dinner is complete without garlic bread? Grilled is even better!
- Wedge Salad – Crisp lettuce, tomato, bacon, blue cheese dressing, and grilled onion.
And don’t forget a nice glass of red wine, like Cabernet Sauvignon or Malbec!
Grilling the Perfect Ribeye
Mastering the art of how to barbecue ribeye steak may take a few tries, but you can nail down the techniques with practice. Follow this complete guide to selecting, seasoning, grilling, resting, and serving unbelievable ribeyes from your own backyard. Soon you’ll gain a reputation among friends and family as the ribeye expert!