Juicy American Ribeye Steak Grilling: Tips For The Perfect Steak Experience

The Ribeye is a term from French cuisine and refers to a specific cut of beef. It is a juicy and delicious steak that is cut from the front part of the beef's back, specifically from the area between the ribs. Hence the name: The French term "Ribeye" literally means "between the ribs".

Ribeye is characterized by its fine texture and balanced fat content. The marbling in the meat contributes to the taste and juiciness of the steak. The fat melts during cooking, giving the meat a special tenderness. Due to its lean nature, the Ribeye is well-suited for shorter cooking times - ideal for grilling or frying.

Grilling Ribeye On A Gas Grill, Charcoal, Or Electric?

One thing always holds true: it's best to grill the Ribeye as a whole piece. Whether this is better done on a gas, electric contact, or charcoal grill depends more on preparation and meat quality. The gas grill reaches the right temperature for the short grilling time of the Ribeye faster. Over charcoal, the meat absorbs the spicy smoky aroma on the outside. On the contact grill, both sides of the steak can simultaneously reach the same grilling temperature, and on the latest models, even the target core temperature can be determined.

More important than the debate over the optimal grilling method is preparing the meat. The raw piece weighs between 350 and 500 grams, depending on the cut and personal taste. A beef ribeye can be grilled and remains truly juicy at a thickness of at least three centimeters.

The raw steak should rest at room temperature for an hour before grilling. This gives it the ideal starting temperature of 18 to 20 °C.

Grilling Ribeye Steak – Step By Step To The Perfect Result

For all spice fanatics: Please use only salt and pepper when grilling your American Ribeye as a whole piece! Even pepper could burn, which is why grilling experts put their steak unseasoned or with minimal salt on the grill and individually offer spices for each steak lover at the table afterward. A generous dollop of herb butter is usually enough to bring out the best of the pure meat flavor.

Once your ribeye has reached room temperature, proceed as follows:

• Check Grill Temperature:
  The grill is ready for the steak when it reaches at least 250 °C.
• Grill Ribeye As A Whole:
  Place the piece of meat on the grill for two minutes, turn it, and grill it on the other side for another two minutes at the same high temperature.
• Create A Checkered Pattern For Gourmets:
  After one and a half minutes, do not change the side, but only change the laying direction by 90° for half a minute.
• After Grilling The Ribeye:
  Place the grilled piece on indirect heat for two to three minutes, i.e., slightly off the grill's center. The goal now is to achieve the optimal core temperature for different doneness levels.
• Patience Before Serving:
  Before serving, the grilled American ribeye needs to rest outside the grill heat for one to two minutes. During this resting phase, aroma and meat juices distribute without running out.
• Serve Ribeye Tastefully:
  For many grill fans, the rule is: "Meat is the better vegetable." They prefer to get their piece of meat as a whole on the plate after grilling the ribeye. Alternatively, the cooked steak can be cut into slices or thin slices.
• Spices Are Used:
  Now it is time for seasoning, either before serving or with the spices provided for each individual guest at the table.

Grilling Ribeye: Core Temperature And Doneness

There are worlds of taste between almost raw and well-done when grilling ribeye. Rare is the lowest doneness level. It is reached when grilling ribeye with a core temperature of 44 to 47 °C. The piece of meat has a nice grill pattern on the outside but is still almost raw inside except for a cooked edge.

For the doneness level Medium rare, a thicker outer layer is cooked. The core temperature is 48 to 54 °C. For Medium, a core temperature of 55 to 59 °C is required. Now, even the core is rosy, not raw, but not gray either. Those who order well done prefer their ribeye fully cooked but not tough. This is achieved once the core temperature of 60 °C is reached.

Tip: Use a meat thermometer to always serve the perfect American ribeye to family and guests!

A Little More Than American Ribeye: Side Dish Suggestions

Those who grill their ribeye as a whole piece often forgo vegetables and filling side dishes. However, certain sides can highlight the steak taste following the American example. A popular seasoning addition is herb butter. One dollop is enough and quickly melts into the cooked steak. Salt and pepper change the flavor, making them unnecessary for true steak enthusiasts.

The potato has practically been adopted by all steak lovers as a side dish. It can be served as fries, roasted potatoes, potato wedges, or gratin. Rarely but always appreciated are pea, pumpkin, or celery puree at grill parties. Less labor-intensive and perfectly complementing the meat flavor is baguette, raw or roasted onion rings, caramelized onions or oven vegetables.

Conclusion: Perfect Enjoyment

Juicy American Ribeye, grilled to perfection, seduces with fine texture and an incomparable taste. A true feast for meat lovers. The choice between gas grill, charcoal, or electric grilling may matter to some, but the real magic lies in the careful preparation and selection of high-quality meat. When grilling, precision and attention are vital – including the resting time after grilling to let the flavors in the meat develop. If you follow these tips, nothing stands in the way of enjoying ribeye.