Bone-In ribeye steaks -- sometimes called a "cowboy cut" -- is one of the most tender cuts of meat. The steak is well-marbled with fat, making it flavorful and tender enough to stand alone, but you can season bone-in ribeyes with a steakhouse dry rub, if you prefer. Some cooks believe that keeping the bone in the ribeye adds extra flavor. While you have the grill hot, throw on a few vegetables to serve as side dishes.
Buy Thick Steaks
For grilling, a thin steak can be a problem. Even though the meat cooks slower near the bone, the interior of a thin-cut, bone-in ribeye is often overcooked before you can get a good sear on the outside. If you like your steaks well-done, this might not be a problem. Choose a bone-in ribeye that is 1 or 2 inches thick if you are grilling it to rare, medium-rare or even medium. Look for a steak that has a good amount of marbled fat in the meat and a thin layer of fat on the edge. USDA Prime steaks are the most tender, but USDA Choice are usually the best quality available at the local supermarket.
Preparing the Grill
Gas grills do not get as hot as a charcoal grill. You can get higher temperatures on an infrared burner, if your grill is equipped with one. Otherwise, you are limited by the heat of your grill. Set the burner to the highest setting and give the grill -- including the grill grates -- time to heat up before putting the steaks on for searing. Light one burner on the grill, either the back burner or a side burner. Brush the grill grates with olive oil to prevent the steaks from sticking. Meanwhile, allow the steaks to come to room temperature and pat them dry with a paper towel.
Grilling the Steaks
Start the steaks over the lit burner, keeping the lid open and cooking them just long enough to form grill marks, approximately 3 minutes per side. Move the steaks away from the heat and close the lid. Cook the steaks to the desired degree of doneness, and then let them rest for 3 minutes before serving. For example, a 3/4-inch ribeye will need to cook an additional 4 to 5 minutes per side, after searing, to reach medium-rare doneness. However, don't rely on timing to determine when the steak is done. Much depends on the heat of the gas grill and thickness of the steak.
Use an instant-read meat thermometer to determine when the steak is cooked to your liking. Check the temperature in the center of the steak and don't touch the bone. The U.S. Department of Agriculture recommends cooking beef to at least 145 degrees Fahrenheit, but many people prefer their steaks done to a lesser degree. Rare steak registers 125 F on an instant-read meat thermometer, medium-rare is 130 F Medium is 145 F and well done is 160 F. The longer the steak stays on the grill, the dryer and tougher it will be.
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