Perfect Rib Eye Steaks #Guest Post

Perfect Grilled Ribeye Steaks


My friend, Nava, who lives in Malaysia, does not eat beef. But she wanted to include at least one beef recipe on her blog for her fans. I was delighted when she asked me to whip up a meaty entree to share with her followers…as a good steak or beef roast always makes my family happy. I splurged on some dry-aged rib eye steaks from a local butcher shop for Nick’s last dinner before leaving for college. Please head over to her blog, Nava-K, to see my tips on how to grill the perfect rib eye steaks.

  • Buy the best beef you can afford. Good marbling (fat distribution) makes for a tender, juicy steak. A lean steak won’t be as flavorful either.
  • The cut of steak is important, too. My husband prefers rib eyes and New York strips. Although I love a great filet, the leanness of this cut is not ideal for grilling…but wrapping in bacon and a light coating of olive oil adds some needed fat.
  • Season early…the first salting is up to 3 hours before grilling, then again right before cooking.
  • Bring your steaks out of the fridge about 1/2 hour before grilling so they don’t go on the grill cold. This allows for more even cooking
  • Use charcoal if available…and make a hot fire. The smokiness from the charcoal adds wonderful flavoring
  • Move only 2-4 times during the cooking process….twice if just flipping but twice a side to make cross hatch marks.
  • Allow to rest at least 5 minutes before serving.

Tip of the day: Bringing beef to room temperature before grilling prevents the surface from drying out or burning before the inside is cooked to the desired temperature. Just 30 minutes sitting on the counter will do the trick.

Perfect Rib Eye Steaks
Ingredients
  • One 1½ inch thick rib eye steak per person, prime or the best quality you can afford
  • Kosher salt
  • Freshly ground black pepper
  • 2 garlic cloves, cut in half
Instructions
  1. A couple hours before grilling, pat steaks dry with a paper towel. Sprinkle each side with a scant ½ teaspoon of kosher salt and return to the refrigerator, uncovered.
  2. Bring steaks out to sit at room temperature one hour prior to grilling. Rub each with garlic half and re-season with salt and pepper. Grill over hot coals (or set gas grill to high heat) with the lid open for about 3-4 minutes per side for rare. If you want the classic cross hatch sear marks, turn the steak 45º (one ⅛ turn) at 1½-2 minute mark, then grill for a couple more minutes before flipping. Repeat on other side and grill for 3-4 minutes total. Use instant read thermometer to check internal temperature: remove at 120º for rare and 125º for medium rare. There will be carry over cooking and temperature will rise during resting period.
  3. Let rest 5 minutes before serving.
Yield: varies depending on number of steaks
Total time: 3 hours, 15 minutes including seasoning and bringing to room temperature times

Shared with:

JWsMadeWLuvMondays

Comments

  1. Slurrrrp… that looks so darn good! Perfectly cooked. Heading over to Nava’s to get your recipe.

  2. Come from Nava’s blog to here. Amazing post and great recipe and tip for this yummy rib eye steak :)

  3. The best steaks always start with the best quality meat and I do love a good aged rib-eye. Kudos for not over seasoning and allowing the meat to shine.

  4. Thank you again Liz. The steak looks so fabulous and cooked to perfection.

    I will be away from tomorrow and in between will try to find time for my blogger friends esp after going back to the hotel. Take care.

  5. this sounds perfect-we LOVE our beef around here! Happy Monday, anne

  6. My friend Liz
    The rib eye steak is a beautiful meat. Just the way I like, perfectly cooked. I love this meal, I gladly accept this piece……. Gina **

  7. One of my favorite meals is steak. This looks delicious! Thanks for sharing!

  8. That steak is absolutely perfectly done; so now I’m going to head over to the guest post to read your lovely tips.

  9. I love steak. Your pictures look wonderful, I wish I had some right now rib eye right now.

  10. There’s nothing as delicious as a perfectly cooked steak and you’ve got it nailed. One of the biggest mistakes is not letting it come to room temperature. Great tips Lizzy.
    Sam

  11. that does look absolutely perfect! I love a good ribeye.

  12. Yeah… I usually forget to let my steak rest before I eat it. I’m too impatient.

  13. Cynthia L. says:

    No better meal than steak and a baked potato! Thanks for sharing.

  14. I must get myself one of those thermometers. It would make life easier, especially when one has forgotten to time the steak.

  15. Perfect is definitely the right word my friend :D

    Cheers
    Choc Chip Uru

  16. I recently started to bring meat to room temperature. It makes all of the difference. Great trick!

  17. I love good rib eye. One of the best cuts! And leaving the meat to sit at room temp first is such an important step.

  18. You season your steaks the exact same way that my husband seasons ours! So good!!!! Loved the post you did at Nava’s!

  19. What a wonderful guest post on Nava’s blog! I’m sure her readers were thrilled to see this perfectly cooked steak for a change.

  20. I stopped cooking beef three years ago… but my husband still loves it. He would drool for this recipe. :) Great guest post for your friend Nava. :)

  21. The steaks look perfect! Great way to send Nick off to college.

  22. The steaks look perfect! Great way to send Nick off to college.

  23. We only eat steaks on special occasions because they are expensive here! Your steak looks so perfectly done!

  24. Great tips on how to grill a perfect steak, especially seasoning a few hours in advance. Even a simple salt and pepper action loosens it up for the party.

  25. Perfect steak, for sure! Can’t ask for more than that, A simple veggie, like corn on the cob…maybe a baked potato, and just ENJOY)

  26. I love that a good quality steak doesn’t need too much seasoning. Looks amazing Nava!

  27. I love a good steak but I definitely need to hop over to Nava-K’s blog to find out how to achieve it because I’m not skilled with such things :) Thanks so much for sharing, Liz…

  28. I always say that a pair of GREAT steaks need nothing more than salt and some pepper at the very end of cooking…

    Nice stuff! Thanks for sharing the classics :D

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