Summer is here and grilling has become my passion. Grilling is something that intimidates a lot of people and can be difficult to get right – especially for beginners. Cooking a flawless bone-in ribeye steak takes time and patience to perfect. One thing is for sure though, once you learn the secrets to mastering the art of grilling perfect steaks, there will be no holding you back.
Take the Temperature:
One of the biggest factors for cooking the perfect steak is temperature. Yes, the final temperature of the cooked steak but also the temperature of the steak before it ever hits the grill. The best tip we’ve learned over the years is to remove the steaks from the refrigerator and let them rest at room temperature for an hour before grilling. As the meat comes to room temperature, the marbling of fat running through the steak softens up and the meat relaxes a bit allowing for more even heating throughout the steak. The hero of the party, and my biggest proven tip, is this digital thermometer. I use this digital themometer everywhere: on the grill, in the smoker, and in my kitchen oven. I absolutely love it. It’s no one trick pony – it absolutely takes the guesswork out of grilling, smoking, and oven roasting. With the wireless transponder, I can leave the thermometer outside in the meat (over indirect heat or in the smoker) while I finish up things in the kitchen.
For Everything There is a Season:
Despite the fabulous marbling in ribeye steak, I still like to lightly oil the steaks before seasoning them on both sides in my favorite steak rub. This helps the seasonings stick to the meat. Then, I shake off any excess rub before putting the steaks on the grill. I like a certain Prarie Dust seasoning at the local steakhouse but if you prefer only salt and pepper, that will be great, too.
Patience is a Virtue:
For these thicker steaks, we are grilling first over indirect heat. We will turn them only once during the indirect cooking and then once we reach the first stage internal temperature of 110 degrees F. At this point, we will move the steaks over to the high heat side of the grill to finish them off.
Cooking larger cuts of steak over high heat for the full cooking time is another pittfall we’ve made all too often in the past. The outside of the meat is charred before the inside has time to come to the perfect temperature. Finishing these Bone-In Ribeye Steaks over high-heat gives great grill marks and some nice charring while continuing to cook to our second stage endpoint of 125 degrees F. If you prefer medium-well, your steaks will cook a little longer until they reach 130 degrees F. If you prefer the perfect medium steak, cook to 135 degrees F.
Remember, the steaks will continue to cook as they rest – this is called “carryover” cooking – and they typically continue to cook about another 10 degrees F before starting to cool. The final stage endpoint will arrive at the perfect medium-rare or medium temperature depending on your second-stage endpoint temperature.
Give it a Rest Already:
Let the steaks rest for at least 10-minutes before cutting into them. This allows the juices to evenly redistribute through the steak and the steak will continue to carryover cook to their final endpoint. Juices come to the surface and evaporate during cooking which is why overcooked steak is also usually tough and dry. Allowing a sufficient resting period yields a nice juicy steak instead of a juicy plate!
How to Grill Bone-In Ribeye Steak
- 4 3/4-pound bone-in ribeye steaks
- olive oil
- Salt and pepper to taste
Prarie Dust Steak Seasoning:
- 1 Tablespoon salt
- 1 1/4 teaspoons paprika
- 1 1/4 teaspoons black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon turmeric [See Note 1]
- 1/4 teaspoon ground corriander [See Note 2]
Preheat a grill to medium-high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
Grill the steak: Pat the meat dry with paper towels. Lightly brush with olive oil and season with salt and pepper and/or Prairie Dust. Place the steaks on indirect heat (the unlit side of the grill); cover and cook, turning halfway through, until an instant-read thermometer inserted into the center registers 110 degrees F, about 15-minutes. Transfer to direct heat and cook, turning, until the steaks are charred and the thermometer registers 125 degrees F to 130 degrees F for medium-rare doneness, 4 to 6 more minutes. Transfer to a cutting board and let rest 10 minutes.
Carve the meat from the bones and slice against the grain. Serve with any collected juices. [See Note 3]
- For the Prarie Dust Steak Seasoning, if you do not have turmeric already on the shelf simply omit it.
- Again, for the Prarie Dust Steak Seasoning, if you do not have ground corriander already on the shelf substitute with ground cumin if you have it.
- To serve like a steakhouse, brush the top of the steak with a little bit of melted butter before serving.