The PerfectGrilled Ribeye Steak - there's little better than a perfectly seasoned and grilled ribeye steak. Serve with sauteed mushrooms and a baked potato.
(Note from Nana: Since I was so tired yesterday I mentioned to BeeBop that I thought it would be fun for him to do a guest post for me. He was game, so I told him to go for it. Hope you enjoy! BTW, he makes the best steak I've ever had. Beats the pants off any steakhouse anywhere.)
As Lana mentioned in an earlier post, she was traveling for work last week and was very tired when she got home. So, she asked me if I would write a post for her this week.
After much deliberation (OK, Lana just said she wanted a steak), we decided to grill a couple of nice bone-in ribeyes. You can use any steak you like - New York strips and T-bones work well here, too - and you can certainly season them any way you like. For Lana and me, here is what we do:
How to Make The Perfect Grilled Ribeye Steak
Prepare the Steaks
We let the steaks come up to room temperature and add the seasonings to taste.
I use a mixture of two dry seasonings for ribeyes - Jane's Crazy Mixed Up Salt and Cavender's Greek Seasoning. Lightly cover the entire surface with one seasoning and then go back over with the second.
I then flip the steaks and repeat the process on the other side. The steaks are now ready to go on the grill, but, if we have the time, I like to let the seasonings sit on the steaks for a half hour or so. It seems to make them a bit better.
Prepare the Grill
I use a gas grill and I know there are purists out there who will use only charcoal. I wholeheartedly agree that charcoal makes things taste better, but gas is convenient and you can get really even heat. Also, unless you run out of propane, you don't have time constraints on the heat.
I heat the grill to about 300 degrees on the grill thermometer and place the steaks on the grill. This gives them a good sear and makes those really great grill marks.
Cook the Steaks
Lana and I both like our steaks to be medium-well to well done, so I cook them according to temperature, not time. I do time the flipping of them for the grill marks, though.
I cook them for about 3 minutes on one side, then flip them over. If the grill was hot enough, the first set of grill marks will be there.
I cook the steaks for about 3 minutes on the second side and flip the steaks again. When I flip the steaks this time, though, I rotate them 90 degrees to get the crosshatch effect for the grill marks. It just looks nice!
I cook them for about 3 more minutes on the first side, flip the steaks again (rotating 90 degrees), cook for 3 more minutes, and then I begin to test for temperature.
I use a temperature probe meat fork and insert it about halfway through the steak (I am holding it with one finger - it gets hot over the grill!!). Once the temperature gets to 160F, I take them off the grill and let them rest.
The steak will continue to cook a bit while it rests. On my temperature probe, 160F is medium and 170F is well-done. By letting them rest after reaching 160F, the steak turns out to be a perfect medium-well, with just a hint of pink in the middle. If you like your steak less done, simply adjust the cooking times and final temperature.
While I was out slaving over the hot grill, Lana was in the kitchen making some sauteed mushrooms and baked potatoes to complete the meal. I can truthfully say that for me, it doesn't get much better than this meal!
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The Perfect Grilled Ribeye Steak
Ingredients
- 24 ounces ribeye steaks (two steaks 12-ounces each; preferably bone-in)
- 2 tablespoons Jane's Crazy Mixed Up Salt
- 2 tablespoons Cavender's Greek seasoning
Instructions
- If the steaks have been refrigerated, let them come to room temperature.
- Prepare the steaks by sprinkling on both sides with the seasoning salt and greek seasoning.
- Prepare your choice of charcoal or gas grill and heat to about 300 degrees.
- Place the prepared steaks on the grill. Cook for about 3 minutes on the first side. Flip and cook for 3 minutes on the second side.
- Flip the steaks back to the first side, rotating 90 degrees to create crosshatch grill marks. Cook 3 minutes and turn, rotating again for the second set of marks.
- Now start testing for temperature. Use a grill thermometer.
- Cook to 160 degrees for medium-well. Adjust your cooking time according to how you like your steak.
- Allow the steaks to rest loosely covered with foil for about 10 minutes before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Kay says
So glad to see I'm not the only one to like a steak medium-well to well done. Everyone around me prefers their steaks almost raw :)
Lana Stuart says
I know! It seems that people think the only way to enjoy a steak is nearly raw. I totally disagree with that. I like mine "nearly well done" and I don't care if that's not the "right" way. If you like yours rare..fine. I'll enjoy mine cooked, thank you :-)
Lana says
Oh, BeeBop definitely rules! Just ask the grandkids :-)
Miss P says
Looks fabulous! I can almost smell it now. BeeBop, you rock.
Any ideas for something different, yet not "too different" (translation -- that will be eaten by both the youngsters and the geriatrics) that's totable? Family reunion this Saturday.
Take care.
Miss P
Lana says
How about your Church Chicken Casserole? That's so good and just about everybody likes that!
Lana says
The Greek seasoning has salt, black pepper, garlic, oregano, sugar, onion powder, parsley and "five other spices." I guess they don't want you to know the whole secret formula :-) We use that stuff on all kinds of meat - chicken, beef, pork, everything.
Neena says
ooh these steaks look good. What is in the Greek seasoning? I will have to try this. Way to go Be-Bop.