More About This Recipe
Father’s Day is near! And what do men like? MEAT! (Cue Tim Allen-esque grunting.)
We don’t eat a lot of red meat in our house for health reasons, but when a special occasion comes around, I love to pick up a great steak and grill it up. Rib-eye is among our collective favorites since it has so much natural flavor and juiciness to it.
When I make a rib-eye steak, I always season it simply with a good sprinkle of salt and pepper on both sides. Also, I make sure that my grill is really hot before putting the steak on so that it sears the flesh, sealing the flavor and juiciness in.
What else do you need to know to grill up the perfect rib-eye? I went to the experts for help in giving you everything you need to grill with confidence. Chef David McMillian offered these tips:
Use a hardwood charcoal, like mesquite. There is a big difference between hardwood charcoal & briquettes. Briquettes are an amalgam of scraps bound together using all kinds of chemicals including formaldehyde!
Start your charcoal at least 30 minutes before you plan on grilling. You really want to get to the stage where charcoal is evenly glowing & shrouded in white ash.
Remove the meat from the refrigerator and let it warm up a bit (30 minutes to an hour) before grilling. It will cook quicker & more evenly!
Put all the fire off to one side. Because of the fat content [of a rib-eye steak] they are extremely flammable -- it’s not a matter of if but when. Leave half the grill not hot. Mark them on the fire and pull them off as they start to catch on fire and develop a crust. Move them to the other side of the grill (without the flame) and close the top over them (leaving the vents open) like you are cooking them in an oven. That will cook the rib-eye all the way through without burning the meat.
More Steak Recipes
Grilling season is here, and if you love steak, you'll love the freedom of outdoor steak grilling. (No hot kitchen!) Here are a few faves:
Korean Grilled Steak
Grilled Lemon-Herb Steak
Grilled Steak with Chipotle Guacamole
Grilled Steak with Balsamic Teriyaki Sauce
Featured recipe: Grilled Rib-Eye Sandwiches
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
What’s your favorite cut of steak?