Ribeye steak on a gas grill
Cooking ribeye steak on a gas grill is a relatively simple job and one that is most rewarding. Ribeye does best when cooked on a high heat, so be sure to preheat the grill prior to cooking.
I highly recommend using a meat thermometer in leu of cutting to test doneness. A decent thermometer costs only a few bucks and is an excellent investment for getting the most flavor out of this costly cut of meat. (see “what you should know” at the bottom of this page for more)
Finally, It is important to allow the meat to rest for five to ten minutes after cooking to allow the proteins to reabsorb the juices and the flavor within them.
- Ribeye (ask your butcher to cut even 1 ½’ to 2” thick steaks)
- Some good pepper
- Garlic, pealed and broken to release the oils
- Smoked salt (regular salt will certainly suffice)
- A gas grill
- Paper towel
- Oil (any variety will suffice)
- Meat thermometer
- Trenched cutting board
- Start by purchasing a steak that is well marbled and evenly cut. Butchers can be lazy and an unevenly cut steak will cook unevenly.
- Preheat the grill on high for 10 to 15 minutes.
- Meanwhile rub the meat with the broken garlic cloves. All you want is for the meat to absorb some of the oil. Discard the garlic cloves when done.
- Sprinkle the meat liberally with your favorite crushed peppercorns.
- Once grill is preheated clean the grill with a grill brush to remove residue.
- Add some oil to a paper towel and using tongs oil the hot grill by rubbing paper towel and oil across the bars of the grill. (This helps prevent the meat from sticking to the metal grill bars.)
- Place ribeye steaks on freshly oiled grill. Cooked uncovered for approximately 8 minutes.
- Flip the steak when the first side is looking done (aprox 8 minutes) and cook for another five minutes or so.
- To test remove a steak from direct heat and insert a meat thermometer into the middle of the steak. For medium rare the temperature should be 135º F. (See below for more info).
- If the meat has not reached your desired temperature remove the thermometer and return the meat to the grill. Repeat the temperature test after a minute or two.
- Basically the meat should be seared on the outside edges and nice and pink in the middle.
- When done remove the steaks from grill and sit for 10 minutes on a trenched cutting board. This is a great time to finish your vegetables, toss your salad and finish your meal. I don’t tent because the meat continues to cook and it will head towards medium instead of medium rare. If you leave the thermometer in you will see that the un-tented meat will continue to cook and hit 140º F before starting to cool which is perfect.
- Cut into thin slices, sprinkle with salt (preferably smoked salt) and serve.
What you should know
As a general rule of thumb I plan on about ½ lb of meat per person. So if I am having 6 guests for dinner, I purchase 4 lbs of meat. The extra pound is for leftovers.
Not everybody likes it the way I do. Here’ the scale to cook to your desired preference.
- Rare - 125º F to 135º F
- Medium rare - 135º F to 145º F
- Medium - 145º F to 150º F
- Well done - 150º F to 160º F
- Not worth it - 160º F and above
I recommended asking your butcher to cut the steaks 2 inches thick. That way the outside of the steak will sear while the inside cooks to a nice juicy pink perfection.
Using a meat thermometer will make it easy to cook perfect steaks every time. If you cut the steak to take a peak you will let all the favor carried in the juices run out. Also bear in mind that a steak continues to cook after you remove it from the grill so while it may look perfect it will end up over done. A meat thermometer gives you full control to deliver juicy, perfectly cooked and beautiful steaks to the table every time.