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Perfect Ribeyes......

OldHusker

Red Shirt
5 Year Member
Choose the fattest Ribeyes you can find. Let them age for a week in the frig. Marinate them well with Lee and Perrins Worcestershire sauce over night. Grill on charcoal on a very hot grill 400+ degrees. Add some pecan wood chips. About 2 minutes per side flip only once. This is my favorite way to cook Ribeyes, yet I'm always trying new ways to cook them.

side note: always let your meat come to room temp before putting it on the grill.
 
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BuffSurveyor

All American
10 Year Member
Choose the fattest Ribeyes you can find. Let them age for a week in the frig. Marinate them well with Lee and Perrins Worcestershire sauce over night. Grill on charcoal on a very hot grill 400+ degrees. Add some pecan wood chips. About 2 minutes per side flip only once. This is my favorite way to cook Ribeyes, yet I'm always trying new ways to cook them.

side note: always let your meat come to room temp before putting it on the grill.
Someone please try this and provide photographic evidence this works the best.
 

NU_Alum

All American
2 Year Member
Choose the fattest Ribeyes you can find. Let them age for a week in the frig. Marinate them well with Lee and Perrins Worcestershire sauce over night. Grill on charcoal on a very hot grill 400+ degrees. Add some pecan wood chips. About 2 minutes per side flip only once. This is my favorite way to cook Ribeyes, yet I'm always trying new ways to cook them.

side note: always let your meat come to room temp before putting it on the grill.
I haven't found that aging in the fridge does much difference, but I have found that if you salt them very well for a few days in advance that helps a lot.

Check out this Serious Eats article

I've taken to cooking at about 225 degrees to start until the steak reaches I think it's 120 (I'll have to look to make sure), then pull it out and grill it at 400-500 degrees for a few minutes per side. You can flip it several times to get the nice char marks and it helps keep cooking even throughout.
 
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