Mastering the Art: How to Grill a Steak House Style Ribeye Steak

Unveiling the Culinary Magic

Grilling a perfect ribeye steak is an art that transcends the realms of backyard cooking into a culinary masterpiece. For those seeking the sizzle, the sear, and the succulence of a steakhouse-quality ribeye, this step-by-step guide is your ticket to gastronomic bliss.

Ingredients: Elevate Your Steak Experience

To embark on this flavorful journey, you’ll need:

• 2 bone ribeye steaks (approximately 1 1/2 inches thick, weighing around a pound each)
• Oil to coat the grill
• Sea salt and black pepper (or your favorite steak house seasoning)

The Secret Seasoning Blend

For an added layer of complexity and taste, consider preparing a personalized seasoning blend:

• 2 tablespoons Montreal steak seasoning
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional for those who crave a hint of heat)

The Symphony of Preparation

1. Bring to Room Temperature: Start by taking your ribeye steaks out of the refrigerator, allowing them to reach room temperature—approximately 30 minutes. This crucial step ensures even cooking and a tender outcome.
2. Trimming for Perfection: Trim any excess fat to prevent flare-ups during grilling. Vertically slash the thin piece of fat around the steak’s periphery to keep it from curling during the cooking process.
3. Seasoning Excellence: Liberally apply sea salt and black pepper or your preferred steak house seasoning blend. Ensure both sides of the steak receive this flavorful treatment.

The Grilling Ritual

1. Preparing the Grill

• Light one chimney full of charcoal, allowing it to burn until covered with gray ash.
• Pour out and arrange the coals on one side of the charcoal grate.
• Set the cooking grate in place, cover the grill, and let it preheat for 5 minutes.
• Clean and oil the grilling grate for a seamless cooking experience.

2. The Searing Dance

• Place the steak at the hottest part of the grate, directly above the coals.
• Let it sear for two to three minutes, then flip the steak and repeat the process.
• Resist the urge to move the steak around to achieve those coveted grill marks.
• Close the lid to prevent flare-ups, allowing for an uninterrupted searing process.

3. The Indirect Grilling Stage

• Once properly seared, move the steak to the warm side of the grate (not directly over the coals).
• Close the lid and continue cooking until the steak reaches your desired temperature for doneness.

Perfecting the Steak’s Temperature

Using a digital instant-read meat thermometer, monitor the steak’s temperature while it’s still on the grill. Aim for:

• 130°F for rare
• 135°F for medium-rare
• 145°F for medium
• 150°F for medium-well
• 160°F for well-done

Remember that the steak will continue to cook slightly after being removed from the grill.

The Grand Finale: Let It Rest

After the culinary symphony on the grill, the steak deserves a grand finale.

• Remove the steak from the grill and place it on a cutting board.
• Loosely cover it with aluminum foil, allowing it to “rest” for five minutes.
• During this brief respite, the temperature will rise a few degrees as the juices redistribute, ensuring a mouthwatering final result.

Elevate Your Grill Game

Mastering the art of grilling a steakhouse-style ribeye is an accomplishment worthy of applause. Each step contributes to the perfection on your plate—whether it’s the careful seasoning, the precise grilling technique, or the artful temperature management.