How to Gas Grill a Ribeye
Ribeyes are fine steaks that get their name from the rib section of beef cows. Ribeyes are among the the juiciest, most flavorful steaks because of the fat marbling interwoven with tender meat. For grilling purposes, choose steaks with plenty of fat flecks throughout the meat and fat edging along the perimeter. On gas grills, use direct searing and grilling over medium flames. Does this Spark an idea?
Things You'll Need
- Gas grill
- Two to four ribeye steaks
- Hammer-style meat tenderizer
- Desired dry-rub seasoning or liquid marinade
- Gallon-size zip-seal food storage bag or large plastic bowl with tight lid
- Vegetable oil grilling spray
Instructions
-
Pre-Grilling Meat Prep
-
1
Place one steak on wood chopping block, slab or other hard surface and pound four or five times on each side with the bumpy side of a meat tenderizer. Repeat for all steaks.
-
2
For dry-rub method, rub seasonings into each side of the steaks. Place the meat into a food storage bag or large bowl, and seal the container. For the marinade method, place steaks and 2 cups marinade per steak in plastic bag or bowl and seal.
-
-
3
Place seasoned or marinating steaks in refrigerator at least three hours so flavors soak into the meat.
Grilling the Steaks
-
4
Spray the cooking grate with vegetable oil grilling spray. This lubricates the grill to prevent excessive sticking and leaves nice grill marks on the meat.
-
5
Set up the gas grill for direct grilling by lighting all burners to medium heat and closing the lid for preheating.
-
6
After about 10 minutes, open the lid and place steaks on the grate directly above the flames.
-
7
Grill to taste, cooking about six minutes on each side for medium-rare or 10 to 12 minutes for well done.
-
1
Tips & Warnings
For bolder flavor with marinades, soak steaks overnight. For the taste of more steak and less sauce, don't exceed three hours of marinating.
Be sure to use vegetable oil sprays designed for grilling. These withstand higher direct temperatures without burning.
Marinades and dry-rubs are a matter of taste. Sample various commercially available blends or consult grilling cookbooks or websites for recipes.
Always use fire-resistant cooking mitts when opening or closing hot grill lids or turning or flipping meat. Handle steaks with long, grilling-style cooking tongs to avoid burns.
