How to grill a rib eye steak?

When it comes to cooking a steak, most people are familiar with the typical style of grilling, but what if you don’t have a barbecue or just want to try something new?

Can you grill a steak in the oven? Would it ruin the steak? Yes, you can grill a rib eye steak, and it’s not very difficult!

So how do you grill a beef steak?

First, heat the oven to a high broil level and lower the rack to the second level. Then, generously season the steak with salt and pepper, place it on a roasting pan, and cook it for 5 to 10 minutes on each side, depending on how done you prefer.

What is a rib eye steak?

This cut of steak is one of the most popular and delicious parts of the cow. It’s beautifully marbled, super juicy, rich in butter, and bursting with flavor, making it a favorite with chefs and home cooks alike. You may also see a ribeye called

• delmonico
• Spencer
• beauty steak
• sarket steak
• scotch steak

When butchers butcher large animals, such as cows, they first divide them into something called primal cuts. These 8 cuts are called

• chuck
• Rib
• Loin
• Round
• Shin
• short plate
• Chest
• Shin

Guess which section the Hock comes from? So is! It is cut from the prime rib of beef, which is located between the shoulder (called a chuck in primal cuts) and the loin.

The rib cut ranges from rib 6 to rib 12 and naturally packs a lot of fat, which is what gives this steak its incredible flavor.

The fat that runs through this cut of steak is called marbling.

When it comes to choosing flavorful steaks, you want a lot of marbling, as the fat helps the steak stay juicy, tender, and buttery. That is why the ribeye is a top quality cut.

The primary rack is also the section of the veal that provides the:

• primary rib
• roast rib
• some ribs
• Rib eye steaks (not exactly the same as ribeye, as this cut does not have the characteristic marbling)

A rib eye steak is usually divided into 2 or 3 sections. The main, meaty part of the ribeye is called the rib eye, and it’s the section where you’ll see lots of delicious marbling. The other main part that you will see often is the Ribeye Cover.

The cap is separated from the eye by a large chunk of juicy fat and this section is most coveted by ribeye aficionados as it has the most marbling, the most tender meat and is bursting with delicious juicy flavor.

This section of the ribeye is a bit darker.

Lastly, the third part of the ribeye may or may not be included in the cut, depending on how the butcher breaks it down.

It’s called the complexus and it’s a small muscle. The more complexus in your ribeye, the less of that juicy center you’ll have.

So now that you know everything about ribeye, let’s find out how to cook this delicious cut of meat correctly!

How long does it take to roast a rib eye steak in the oven?

The time it takes to grill a rib eye steak depends on a couple of factors, such as the thickness of the steak and your preferred cooking temperature.

The thicker the steak and the higher your preferred internal temperature, the longer the steak will take to cook. I like to start with 5 minutes of grilling on each side and then check the temperature. However, I prefer the steak rare.

A general rule of thumb to follow for cooking times is

• 4-5 minutes per side for a rare steak
• 5-7 minutes per side for a rare steak
• 9-10 minutes per side for a medium steak
• 10+ minutes per side for a medium-well done steak

Tips for roasting your best rib eye steak in the oven

I want to lay out a couple of things to keep in mind when grilling a rib eye steak in order to get the most flavorful and delicious steak possible.

1. Choose a thicker cut

First of all, the thicker the cut of your ribeye, the better the end result will be.

The thickness is important because you will be able to develop a better crust without overcooking the center of the meat. An overcooked ribeye is a crime, since it loses its characteristic juiciness.

2. Invest in a digital meat thermometer

You’ll also want to get a digital meat thermometer so you can cook the steak to the perfect temperature (we recommend this one).

These thermometers are the key to getting a perfectly cooked steak. The following are the temperatures for the different levels of cooking:

• Rare steaks should be cooked to 120-125°F
• Rare steaks should be cooked to 130-140°F
• Medium steaks should be cooked to 140-150°F
• Medium-done steaks should be cooked to 150-160°F
• Well-done steaks should be cooked above 160°F

3. Choose a ribeye with a thick top

Many chefs, butchers, and meat enthusiasts will also recommend that you look for rib eye steaks that have more cap (the darkest part of the steak) as it is the most flavorful and juicy.

So if possible, ask your butcher for more lid or look for darker pieces in the store.

4. Season your ribs generously before cooking.

Salt is what helps bring out the natural flavors of the meat on your rack of ribs.

Since this cut is prime, I don’t recommend a marinade, as you don’t want to overshadow the inherent flavor of the steak. Instead, be sure to generously season your ribeyes with salt and pepper.

5. Let the steak rest after cooking.

Once the steak is cooked, it is important that you let it rest for at least 10-15 minutes. The resting period allows all the delicious juices to soak back into the meat so you get the juiciest, most flavorful steak in every bite.

If you try to carve the steak too early, all those juices will run all over your plate or cutting board, which means you’ll leave a ton of flavor on the table.

Since steak can be so expensive (especially ribeye), letting your steak rest before eating allows you to enjoy all the flavor it has to offer.

The more cooked the steak is, the longer you should let it rest. A rare steak needs less standing time than a medium or well done steak.

6. Let the steaks come to room temperature

When cooking a steak, it’s a good idea to let it come to room temperature before grilling or even grilling it.

A cold steak won’t cook evenly and you may end up with undercooked or overdone sections, something you don’t want when you’ve invested in a high-quality cut.

Taking the steak out of the fridge about 1-2 hours before you’re ready to cook is a great idea.

7. Grill your ribs over high heat on the second rack

Lastly, you want to make sure to grill the ribeye on high heat, but moving the rack to the second position.

This gap will allow the temperature to caramelize the outside of the steak and create a delicious crust, without burning the meat or overcooking the center.

How to roast a rib eye steak in the oven

Ok, now that you have everything set up, it’s time to get down to grilling your rib eye steak. Follow these steps to perfectly grill your ribeye.

1. Preheat the oven to a high broil setting and lower the rack to the second position . You don’t want it as close to the element as possible, as it could burn the outside.
2. While the oven is preheating, generously season the steak with salt and pepper.  Steak is a tough meat and can handle aggressive seasoning, so don’t be shy about it. Remember to make sure the steak is at or near room temperature before grilling.
3. Grill the ribeye steaks one side at a time in a broiler pan . You want to use a skillet so that the steak is evenly distributed so that it cooks perfectly.
4. After 5 minutes, check the steak.  It should have a nice crispy crust on the first side.
5. Flip the ribeye with metal tongs and return it to the oven for another 5 minutes.
6. Check the internal temperature after 5 minutes.  Keep cooking until you get the perfect cooking point.
7. When the steak has reached the proper internal temperature, remove it from the oven and let it rest. The higher the internal temperature, the longer you’ll need to let it sit.
8. After letting the steak rest for 5 to 15 minutes, slice it up and serve.