Cooking a ribeye steak to medium-rare perfection on an outdoor grill requires attention to timing, temperature, and a few simple steps. Here's a step-by-step guide to help you achieve delicious results:
Ingredients:
- Ribeye steak(s) (1 to 1.5 inches thick is ideal)
- Salt
- Freshly ground black pepper
- Olive oil or vegetable oil
Equipment:
- Outdoor grill (gas or charcoal)
- Meat thermometer
Instructions:
Preheat the Grill: Preheat your outdoor grill to high heat. For gas grills, this usually means setting all burners to their highest setting. If you're using charcoal, allow the coals to burn until they are covered with white ash and the grill grate is very hot.
Prepare the Ribeye: Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30-60 minutes before grilling. This allows the meat to cook more evenly. Pat the steak dry with paper towels to ensure better browning.
Season the Steak: Rub the ribeye with olive oil or vegetable oil to coat it lightly. Then, generously season both sides of the steak with salt and freshly ground black pepper. You can add other seasonings or herbs if you prefer, but a good-quality ribeye often shines with simple seasoning.
Grill the Ribeye: Place the seasoned ribeye on the hot grill. For medium-rare doneness, grill the steak for about 4-5 minutes on each side. Avoid moving the steak too much to get nice grill marks and a flavorful crust.
Use the "Touch Test": If you're not using a meat thermometer, you can use the touch test to gauge the steak's doneness. After about 4-5 minutes of grilling on one side, press the center of the steak gently with your finger. If it feels springy with a little resistance, it is likely medium-rare. If it feels firmer, it's moving towards medium or more.
Check Internal Temperature: For more precise results, use a meat thermometer to check the internal temperature of the ribeye. The temperature should be around 130-135°F (54-57°C) for medium-rare. Remember, the temperature will rise a few degrees after you remove the steak from the grill due to residual heat, so it's essential to take the steak off the grill just before it reaches the target temperature.
Resting Period: Once the ribeye reaches the desired temperature, remove it from the grill and let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more flavorful and tender piece of meat.
Slice and Serve: After resting, slice the ribeye against the grain (the lines of the muscle fibers) and serve it up with your favorite side dishes.
With these steps, you should be able to cook a mouthwatering medium-rare ribeye steak on your outdoor grill. Enjoy!