Grilled Ribeye Steaks

If tender and juicy is what you want, grilled ribeye steaks are the way to go. Ribeye steaks are taken from the rib section of the beef, and are usually well-marbled with fat, making them juicy, tender and full of flavor.

A rib steak includes the rib bone and part of the back bone. When the bones are trimmed away, the result is a boneless ribeye steak.

Choosing a Good Ribeye Steak

For the best flavor, choose a steak that has plenty of marbling throughout the meat. You'll see small flecks of fat all through the meat. This fat gives the steak flavor, makes it juicy, and keeps it tender.

Beef is divided into three, choice and select. The grades are determined by the amount of fat marbling in the meat and the age of the animal.

Prime contains the greatest amount of marbling through the meat. It can be difficult to find, as most of it is sold to better restaurants and select meat shops. Very little of it is produced, and the price can be high.

Choice is a mid-grade beef. It contains a moderate amount of marbling...just enough to make it tender and juicy. This grade can be found at most stores, and is a good one to choose for the grill. Be picky and find the steaks with the most marbling for the best flavor, juiciness and tenderness.

The select grade contains the least amount of marbling fat. The meat is the leanest of the three grades, so it's a good choice for people restricting the amount of fat in their diets. However, the quality is variable. It might be tender, tough, juicy or dry. Without the marbling in the meat, you just don't know what you'll be getting.

Cooking Grilled Ribeye Steaks

You can grill a steak over gas, or charcoal, or over a wood fire, like Grampa did . To grill the best ribeye steak, follow these simple guidelines.

  • Steaks will grill more evenly if they are close to, or at, room temperature when they hit the grill. Let 'em warm up a bit before grilling.
  • Season both sides of the steak, and don't be stingy. Much of the salt, pepper, and whatever else you add will drip off as the steak cooks.
  • Grill Hot. A hot grill will seal in the juices by searing the outside of the steak. The browning is what makes a steak taste great. Cook over direct heat
  • Flip the steak only once
  • Use tongs to handle the meat. Don't pierce the meat with a fork or you'll lose the juiciness
  • Grill for four to seven minutes on each side
  • Check for doneness with a meat thermometer. Medium rare is 145 degrees Fahrenheit. 160 degrees is medium, and it's well done at 170 degrees.

That's about all there is to making a great grilled ribeye steaks. Just thinking about this is making me hungry!

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