Basic Grilled Rib-Eye Recipe
By
CHOW Food Team
Difficulty: Easy |
Total Time:
25 mins
|
Active Time:
|
Makes:
1 (12-ounce) steak
Just because you’re cooking for one doesn’t mean you can’t fire up the grill. Justify the effort by preparing yourself a mean rib-eye. No fancy techniques or ingredients needed; simply buy the best steak you can afford and throw it over the coals.
INGREDIENTS
- 1 (12-ounce) beef rib-eye steak, about 1 inch thick
- Kosher salt
- Freshly ground black pepper
- Vegetable oil
INSTRUCTIONS
- Heat a gas or charcoal grill to medium high (375°F). Meanwhile, season steak on all sides with salt and pepper.
- Rub the grill with a towel dipped in oil and place the steak on the grill. Close the grill and cook the steak, undisturbed, until it’s browned and lightly charred on the edges, about 10 minutes. Flip and continue cooking until desired doneness, about 10 minutes more for medium rare. Remove the steak from the grill and serve.
Wow...that's horrible advice for cooking a nice steak. Crank up the heat and don't close the lid. Soon as the edges are starting to looked cooked, flip that baby for another 3-5 minutes. I do agree with the simple seasonings suggested. Best to just use fresh ground pepper and finish with sea salt just before plating.
I don't use the temperature guide that much unless I am cooking a chicken or a roast and then I close the grill. I don't cover the bbq when grilling anything. I test by putting my hand over the grill (not TOUCHING THE GRILL) and go from there. Doing 5, flip then 5 sounds about right.
I have a ceramic (Grill Dome) similar to a Big Green Egg. It can hit 700F easily in right conditions, but I would never grill a steak at less than 500F.
Three minutes per side is good for a steak one inch thick or so...
BTW, most food scientists are now agreeing (after independent tests) that searing meat does NOT lock in juices, period. It does give a nice caramelized crust, but extreme...+READ
I have a ceramic (Grill Dome) similar to a Big Green Egg. It can hit 700F easily in right conditions, but I would never grill a steak at less than 500F.
Three minutes per side is good for a steak one inch thick or so...
BTW, most food scientists are now agreeing (after independent tests) that searing meat does NOT lock in juices, period. It does give a nice caramelized crust, but extreme grilling either at the beginning or end of cooking has no affect on the juices.
Resting after cooking WILL re-distribute them, so slicing a thick hunk of meat will not cause all the blood to gush out and leave the meat dry.
http://www.youtube.com/watch?v=cZaYsQevMEo-COLLAPSE
It would be shoe leather!!!!
Forget the exact temperature. My favorite way to cook steak is to crank the heat up really high, and cook it till you see the first signs of char or the outside looks done. This will lock the juices and flavor in. Then move to lower heat if you desire it any more than medium rare. The key is definitely the sear. This applies to most grilled meat in my opinion.
375 degrees sounds low to me...I like to get my grill up to steakhouse temps...and I prefer to oil the food, not the grate, to avoid flair ups. My two cents.
I was recently in Italy, where I came across some aged balsamic vinegar (18 year), and was supprised at how good it tasted, my question is, is there any good recipes for salads, or marinades that any one has come across using balsamic.
Great lookin steak! For excellent grilling recipes and techniques check out the Weber website! (http://weber.com/recipes/Recipe.aspx?rid=62).
Brian (Weber)
BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to...+READ
Great lookin steak! For excellent grilling recipes and techniques check out the Weber website! (http://weber.com/recipes/Recipe.aspx?rid=62).
Brian (Weber)
BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.-COLLAPSE
I agree that the cooking time is too long but I do like the idea of coaxing people to be nice to themselves and make something really yummy just for one. I've heard too many horror stories of a can of tuna eaten over the sink.
Temperature must be in question .... hard to keep closed grill at 375.
Let's see you get a charcoal grill to a maintained temp of 375.
I'm guessing we all must be grilling at significantly higher temperatures than the 375 mentioned here. One of my friends likes his well done, I may have done 10/10 for that, but I doubt it. 3-5 per side is more like it for me, med/rare
OMG- 20 minutes? of course I like it real rare, 2-3 minutes a side TOPS and let it sit a few minutes off the grill before serving.
I grill direct for good grill marks on both sides, then move steak to indirect, pull at approx 119 internal temp and then let rest for 4-5 minutes, perfect medium rare everytime.
Thank goodness for instant read thermapens.
20 Minutes on a closed grill?!! For one inch? Yikes!! Hope your teeth are in good shape...
Agreed! For my prime rib steaks I only do 5 and 5 for medium rare.
You grill that puppy for twenty minutes total and you will have a well done steak. I like my meat rare and I would most likely do 5 minutes on one side and 4 on the other. Fore medimu I most likely would do 5 and 5. Ten and ten you might as well get out the jug red.