Health & Fitness
Grass Fed Goodness: The Perfect Ribeye Steak
The Chopping Block's Karen Britton shares her method for cooking the perfect Ribeye steak.
Summertime means grilling time. I love afternoons or evenings of good friends, good music and good food. When it comes to grilling, there is nothing more tantalizing than the aroma of grass fed beef on the grill. My absolute favorite cut of meat is the Ribeye steak. I love a steak that melts in your mouth, one where you can savor every bite, and it leaves you wanting more. I have searched high and low for a recipe for the perfect Ribeye steak. Through lots of trial and some tribulation, I believe that I have accomplished my goal. It is my pleasure to share it with you.
- Trim the fat. Marbling, or fat, is what gives a Ribeye steak its superior flavor. If you order steaks online, they’ll usually come trimmed. However, if you purchase them at the grocery store you’ll probably have to trim the fat around the edges. This will prevent your grill from flaming. Fat drips into the grill and flames can shoot up which can be dangerous for you and can blacken your dinner. We certainly don’t want that.
- Marinate your steak. Pour marinade of your choice in a large plastic Ziploc bag, add your steak and refrigerate. It’s best to let it sit for 6 – 24 hours, but even a 1 hour marinade can make a difference in taste. You don’t have to pay for an expensive marinade; it’s simple to make your own. You can use beer, a bit of Worcestershire sauce, garlic and black pepper for an inexpensive alternative.
- Warm your steak up. After you marinate the Ribeye, bring the steak to room temperature. This helps to ensure it cooks evenly.
- Cook at a high temperature. Let your grill warm up before throwing the steaks on. A good rule of thumb is you should be able to hold your hand five inches above the grill for five seconds. Once the grill’s at the right temperature, throw the steaks on.
- Use a meat thermometer. It’s a great way for most people to tell when a steak is done. I suggest a meat thermometer to be sure your ribeye is cooked just the way you like it. Guidelines are:
- 145 degrees – Medium-Rare
- 160 degrees – Medium
- 170 degrees – Well-Done
6. Let your steak rest. This is the most commonly missed step. Let your ribeye rest for a few minutes while you put the final touches on dinner. Letting the steak rest allows the juices to redistribute and ensures you’ll have the perfect, juicy steak. Enjoy!
What other tips do you have for perfectly cooked steak?
