The Perfect Grilled Ribeye
The Perfect Grilled Ribeye
Being a butcher, I’ve grilled thousands of steaks in my lifetime. My favorite cut is a ribeye. It is extremely tender and has a ton of flavor from the marbling in the meat. What most people don’t realize is that grilling a steak is about as easy as it gets to achieve restaurant quality. The most common mistake people make is constantly flipping the steak on a grill. Don’t flip it multiple times. It only needs to be flipped once, and that’s it. Let that steak sear to seal in the juices. Then let it rest for 10 minutes before slicing into it to let them juices redistribute into the steak.
Equipment
- charcoal
- chimney starter
- grill
Ingredients
- 1 ribeye 1 1/4” thick
- 1 tsp olive oil
- 1 tbsp steak seasoning or salt and pepper
- 1 tbsp butter
- 2 tbsp balsamic vinegar
Instructions
- Rub your ribeye with olive oil. Season with your favorite seasoning. Let rest at room temperature for an hour.
- Get your charcoal gray in the chimney starter. Place the grill grate in the grill and let it get hot for a minute or two. Place the steak over the charcoal.
- Grill for 5 inures a side for a medium rare center; only flipping once.
- Pull off the grill and let rest for 10 minutes.
- While the steak is resting, melt a tbsp of butter in a small skillet. Add in the balsamic vinegar.
- Cook for 1 minute.
Thinly slice the ribeye and spoon over the sauce.
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