I have some friends who get frustrated every time they cook ribeye meat on the grill. What are they complaining about? Well, they say their dishes don’t taste or look like those served in restaurants. And I tell you that’s not a problem at all. Chefs have spent many years just learning and perfecting the art of cooking ribeye (among many other dishes) on the grill and there’s no reason to compare. Now, I’m not saying we have to enroll in culinary school just to be able to serve home-cooked delights like theirs. There are definitely ways how we can improve our kitchen. To get started, check out these simple tips.
1. Buy steaks that are 1.5 to 2 inches thick. I know this is not readily available in groceries because the ones sold are either too thin or too thick. Don’t worry though because you can ask the butcher to customize yours.
2. There are many things that some of us apply to our steak. I suggest just going with the good old salt and pepper. You can always brush the steak with sauce a minute before it’s cooked. Just remember to apply your salt and pepper liberally at least 40 minutes before you grill it.
3. When cooking ribeye steak on regular grills, experts recommend turning the meat regularly (but not too much) to help the temperature work its magic and cook the meat evenly. However, if you are using a grill with a lid, you can simply leave the lid on and let the meat cook for an hour. Once that amount of time has passed, you can lift the lid and flip the meat.
4. Browning meat is a wonderful idea. You can use canola oil or also mix it with olive oil for more flavor. Brush some oil on your steak to let it brown as it cooks. This way, the final product will show a charred coating and a nice medium rare pink interior.
5. Don’t forget to use your thermometer because it will help you identify if the steak is already cooked to your preference or not. Here’s a quick guide:
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Rare – 125 to 135 F
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Medium Rare – 135 – 145 F
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Medium – 145 to 150F
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Well done – 150 to 160 F
6. To give your meat beautiful grill marks, simply lift them up and rotate them 45 degrees to the sides. That should give them char marks for beautiful veneer.
7. There’s no need to taste your steak. Proofing is a process in which food is covered with aluminum foil to reflect heat and prevent overcooking. Simply move your meat to a cooler side on your grill or transfer to a ditching cutting board or serving platter.
8. Don’t make your guests eat steak fresh off the grill. That’s really too hot. Let the meat cool for 10 minutes. During this time, you can cook your vegetables and corn on the grill.
