Ribeye on the Grill

[WhataboutBob99]

It's a nice juicy flavorful crust much like you would get at steakhouse. If you are talking about a dry crispy crust then no, it doesn't come out like that.

The high heat usually causes flaming as the juices drip on the burners which adds to the crust. I usually let mine burn for at least a little while for more char. My wife doesn't like that so I don't let hers sit in the flames. I take mine off before hers because the flames cook it a little faster. It's personal choice.

Mine would turn out more like this.

While hers would look more like this.

Very nice. Thank you for sharing.

 

[RedStones]

Very nice. Thank you for sharing.

Keep in mind your grill may cook differently than mine. Also, I use 1.5 inch to 2 inch cuts so adjust your time accordingly. I didn't get it perfect the first time so there's some trial and error involved.

 

[NU_Alum]

Keep in mind your grill may cook differently than mine. Also, I use 1.5 inch to 2 inch cuts so adjust your time accordingly. I didn't get it perfect the first time so there's some trial and error involved.

Thickness matters more than anything. I typically go 1.5 inches for my steaks. But smaller and you'll want to pull earlier regardless of how you're cooking. Skinny cooks lightning quick.

 

[Smoker]

Thickness matters more than anything. I typically go 1.5 inches for my steaks. But smaller and you'll want to pull earlier regardless of how you're cooking. Skinny cooks lightning quick.

I just picked up a ribeye at the store. Only 1" thick. Will be a quick cook

 

[Bean]

I put EVOO on my steaks then my favorite seasoning. The EVOO keeps the stks from drying out and lets the seasoning stay on the meat. I let it set for 3-4 hours before putting it on my grill. I use Kingsford coals. I also take mesquite or hickory pellets and put them on a Stainless Steel Woven Wire Mesh and set that on my coals before putting the steaks on my grill. That ensures a good smoky flavor. I use alder wood for a milder smoke. A Ribeye with good marbleing is my favorite. I like my steaks thick and rare, so it doesn't take long. This is what they look like when I'm done:

 

[Ackos]

Had one last night, about 5-6 mins a side.

 

[TFrazier]

Anyone and everyone, any help with tips how to grill the perfect ribeye would be appreciated. I heard about the reverse sear on here and wanted to know if anyone has any great secrets. Thank you in advance.

 

[Bballbilly]

I like to smoke my steaks at 225 until internal temp 115, then to the grill for the sear. Appx 2 min side!! It’s been my go to for ribeyes last few yrs

 

[Bballbilly]

That’s for med rare btw!!

 

[Uncle Buck]

I smear a little Kerrygold Garlic and Herb Irish Butter on each side a minute prior to taking off the grill.

Slather in ketchup

 

[Smoker]

ribeye was pretty good, I'm stuffed,

 

[Scarlet And Cream]

I like to smoke my steaks at 225 until internal temp 115, then to the grill for the sear. Appx 2 min side!! It’s been my go to for ribeyes last few yrs

We can be friends.

 

[Redleg]

I like mine more on the rare/medium rare side.

Anything more than that is animal abuse and a waste of a perfectly good cut of meat!

 

[Bigger Ed]

Not too long ago, my wife and I went to a well known steak house in Omaha. She ordered her steak medium and I said "medium as well." Guess what--I got a medium-well steak. I noticed it was quit a bit thinner and I thought there's a chef who knows not to waste a good steak cooked medium-well. I was a bit miffed but lesson learned.

 

[70county]

Start with a good cut of meat