Beef rib steaks, or rib eyes, come in boneless and bone-in cuts. They come from the rib section of the cow. Rib steaks, known for their tenderness and flavor, are a favorite for cooking on the grill. You also can pan-fry or broil them. Cooking the steaks is relatively basic, as their tender qualities make them an almost non-fail steak. The worst thing a cook can do with a rib steak is overcook it, but even so, it is more forgiving than tougher and less expensive cuts of beef.
Things You'll Need
- Plastic bag
- Worchester sauce
- Teriyaki sauce
- Soy sauce
- Lighter fluid
- Vegetable oil spray
Sprinkle salt, pepper and/or garlic on the rib steak. Allow the dry rub spices to set on the steak for about 30 minutes before grilling. Or, pour Worchester sauce, teriyaki sauce or soy sauce into a plastic bag, then marinate the steaks inside of the plastic bag placed inside your refrigerator for 30 minutes to two hours before grilling.
Fill a charcoal grill with charcoal, then light the charcoal. Allow the coals to burn down until they are red and gray before placing the steaks on the grill. If using a gas grill, set it to high, then let it preheat for 20 minutes. Lower the gas grill setting to medium-high right before grilling.
Spray the grill rack with a vegetable oil spray.
Place the rib steaks on the grill and close the lid. Allow bone-in rib steaks to cook for five to six minutes on each side and cook boneless rib steaks for three to four minutes on each side.
Turn the rib steaks with a pair of long-handled tongs; using a fork pierces the steaks insides and releases the juices.
Remove the steak from the grill when done. Allow the steak to sit undisturbed for five minutes before serving.