~ Grillmarked -- Things to Know about Ribeye Steaks ~

Card-carrying carnivores love ribeye steaks.  All world-class steakhouses have them on the menu and they are the number one purchased steak by backyard drillmasters.  While I'm not even close to being a drillmaster, in my food world, the ribeye is indeed my favorite steak to grill, followed by the New York strip steak.  It and the NY strip It and the ribeye steak, along with the filet mignon are considered to be the high-end cuts of boneless steaks, but, the filet mignon, which does not contain enough fat is least likely to succeed over the dry, open flame of any seething-hot charcoal or gas grill grids.  The rib eye, with its signature creamy white marbling of fat throughout, is known for its rich, buttery flavor and tender texture -- it delivers mouthwatering, juicy flavor in every bite.

What part of the cow does the ribeye steak come from?

The ribeye comes from the beef rib primal cut.  The ribeye steak is cut from the corresponding roast, the prime rib, which means this steak is sold two ways: boneless and bone-in.  That said, it's worth mentioning, the bone left in a ribeye makes it a bit trickier for the novice wanna-be grillmaster to cook because the meat farther away from the bone will cook faster than the meat closer to the bone (which cooks slower).

If you're wondering what the difference between a slice of bone-in or boneless prime rib and a bone-in or bonelesss ribeye steak is, the answer is how it's prepared.  Prime rib is roasted whole, then sliced and served.  Ribeye steaks are sliced first and cooked afterward.

What's the best method to cook a ribeye steak?

The best way to cook a ribeye steak on the grill is quickly over high heat, although they do well positioned close-up under the high heat of a broiler or in a cast-iron or grill pan on the stovetop.  No matter how you decide to cook them, be sure to let them come to room temperature on the counter for about 60 minutes (or a minimum of 30 minutes) before cooking.  This will ensure they cook evenly at any thickness.  Just prior to cooking, pat them dry in a paper towel, which will ensure they sear quickly.  Lastly, season with salt and pepper just prior to placing on the hot grill grids.  As a guideline, a 1 1/2"-thick ribeye with take about 3-5 minutes per side to cook from rare to medium-rare.  Remove from the heat and allow it to rest 5-6 minutes prior to serving.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)