The rib steak is called the King of Steaks for very good reason.
A rib steak with the bone-in has just the right amount of marbling (fatty streaks throughout the meat) to keep it juicy and full-flavored from the grill to your plate.
It's from the short loin next to the rib so it's also a very tender cut of meat.
Ask your butcher to cut you a rib steak (bone-in) at least 1" thick.
A very light rub with olive oil, crushed black pepper and kosher salt and it's ready for the grill.
Here's a couple tips,
- for a medium-rare steak (pink in the center) you'll want the grill at least 600F and you'll only be grilling for 8 minutes total.
- you'll flip the steak only once.
- never cut into a steak (or any meat for that matter) to see if it's done, all you're doing is releasing it's juices into the grill.
Use an instant read meat thermometer instead and remove the meat when it reads 125F. It will raise another 5F while "resting" off the grill.
Once you get a feel for your grill you'll be able to cook a perfect rib steak medium-rare everytime without a thermometer and just using the "2-minute, 2-minute, 2-minute, 2-minute" trick below.
See how easy this is? Let's get grilling...
Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.
4 1" bone-in rib grilling steaks
2 TBL olive oil
2 TBL crushed peppercorns
2 TBL kosher salt
1. Lightly rub each steak on both sides with a little olive oil, crushed peppercorns and kosher salt.
Cover with plastic wrap and keep refrigerated until 1 hour before they're needed.
Remove the steaks from the refrigerator and keep covered at room temperature for 1 hour before grilling.
2. Preheat the grill to 600F - 625F. Clean the grates with your wire brush.
3. When the grill's reached this cooking temperature place the steaks on the grill and close the lid.
After 2 minutes lift the lid and rotate the steaks 45 degrees and close the lid.
This will create the diamond grill pattern you get at steakhouse restaurants.
After another 2 minutes lift the lid and flip the steaks over onto an unused section of the hot grill and close the lid.
After another 2 minutes lift the lid and rotate the steaks 45 degrees and close the lid.
After another 2 minutes (total of 8 minutes) lift the lid and remove the steaks to a large serving platter and cover with aluminum foil to rest 2 minutes before servng (make sure there's a small vent hole in the top of the foil to let some steam escape).
Optional, place 1 tablespoon of garlic butter on top of each steak before covering with aluminum foil.
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