A ribeye steak is a beef steak, cut to be one of the best and juiciest parts you can eat. According to Brentwood Trading Group, "The rib eye is sometimes served bone-in, particularly at high-end steakhouses. The extra moisture and fat alongside the bone is said to enhance the flavor, which is rich and somewhat sweet." Cooking rib eye steaks isn't that difficult, but it is possible to get the more tender, best-tasting steak by tenderizing the meat before placing it on the grill.
Things You'll Need
- Meat tenderizer
- Spices and herbs (optional)
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Set out your ribeye steak before you cook it. You want the steak to be about room temperature when you place it on the grill. Keep it covered to prevent dust, insects and pets from reaching it.
Tenderize your ribeye steaks using a mallet. Meat tenderizers are sold in most kitchen supply stores. Gently hit the rib eye with the mallet. This loosens the fibers up and makes it softer and easier to chew and digest.
Fire up your grill, and make sure it's nice and hot before you place your ribeye steak on it. If you're using a charcoal grill, wait until the coals have turned white and the flames have died down.
Lay your ribeye steaks on the grill. Let it set for five to seven minutes, then turn it over. Wait another five to seven minutes.
Watch to see that the outside of the steak is browning. The heat will seal juice on the inside of the steak, making it juicer and more tender.
Remove the ribeye steak from the grill and garnish it as desired. Add gravy, spices or herbs to your liking.