Grilling Rib Eye Steak Without A Thermometer – Here's How

Rib Eye Steaks are cut from the lean core of the rib-eye. Their characteristic feature is the so-called eye of the steak, which, with its high fat content, is an important flavor carrier for the meat. The distinctive taste of the steak is a real highlight at any BBQ. The impressive fat marbling already makes your guests look forward to the Rib Eye Steak as it’s grilling. But only with the right internal temperature does the steak develop its unique taste – whether it’s rare, medium, raw, or well done. A thermometer is helpful when grilling – but not absolutely necessary. With a simple trick, it is possible to grill the Rib Eye Steak without knowing the temperature.

Step 1: The Rib Eye Steak Should Be At Room Temperature

Good preparation is essential when grilling. Only if the meat has the right temperature before it is placed on the grill and seasoned properly will it develop its unique flavor. No temperature measurement is required: Take the Rib Eye Steak out of the fridge one to two hours before the BBQ begins so that the meat can reach room temperature. It is important that the meat has an even temperature to achieve uniform grilling results.

Step 2: Oil And Salt – No Pepper

Moisture has formed on the meat due to the temperature change. Use a piece of sturdy kitchen paper to gently pat the meat dry. Ensure that the kitchen paper is sturdy enough so that no paper residue remains on the meat. Alternatively, you can use a clean dish towel. Use a brush to coat the Rib Eye Steak with oil. Sunflower oil and rapeseed oil are suitable, as they withstand high temperatures. The smoke point of the oil is a crucial indicator: If the smoke point is too low, the oil will burn during searing on the grill. Coarse salt on the steak provides the perfect flavor. Avoid using pepper before grilling, as pepper burns at high temperatures.

Step 3: Preheat The Grill

The grill should reach maximum temperature. If you’re using a gas grill, heat it to at least 250 degrees. If there is no temperature indicator, select the highest possible setting. If you’re using a charcoal grill and a chimney starter, allow the coals to preheat for about fifteen minutes. The coals need to be glowing hot to develop the ideal temperature.

Step 4: The Rib Eye Steak Goes On The Grill

Place the meat at the hottest point of the grill. The meat will sear quickly, developing a wonderful grill aroma while keeping the juices and all the flavors in the meat. If using a gas grill, place the meat over the burner where it's hottest. If you have a charcoal grill, the temperature directly over the glowing coals is especially hot. Always use tongs to turn and rotate the meat on the grill. Using a fork creates holes in the meat, allowing the juices to escape and making the meat dry and flavorless.

Step 5: Sear The Meat

What would a steak be without the typical grill marks? To create the distinctive look, rotate the Rib Eye Steak 90 degrees after two minutes. Wait one minute and then flip the steak. After another two minutes, rotate the meat 90 degrees again, until it’s sufficiently seared after about five minutes.

Step 6: Grilling Rib Eye Steak Without A Thermometer – The Ideal Cooking Point

The meat is now crispy on the outside and needs to cook further on the inside. Indirect heat is ideal for this. Place the meat on the side of the grill where the temperatures are lower. Now comes the challenge of grilling Rib Eye Steak without a thermometer: The meat needs to reach the correct internal temperature and be removed from the grill at the right moment. Use the so-called pressure test to determine when the meat has reached the correct internal temperature:

The Pressure Test

Press down on the meat with the flat outside of your hand. The firmer the meat, the more cooked it is on the inside and the higher its temperature. Use your own hand as a guide to determine how firm the steak should be. Bring your thumb and any other finger together at their tips. Gently press on the padded area at the base of the thumb with the finger from your other hand.

For example: Bringing your thumb and index finger together. In this position, the felt firmness at the base of the thumb equals the firmness of a raw steak.

All Doneness Points At A Glance In The Pressure Test:

• Thumb and index finger: The meat is raw and very soft. An internal temperature of 48 to 52 degrees is reached.
• Thumb and middle finger: The meat is rare and slightly soft. An internal temperature of 52 to 55 degrees is reached.
• Thumb and ring finger: The meat is medium and somewhat firm. An internal temperature of 55 to 59 degrees is reached.
• Thumb and little finger: The meat is well done and barely soft. An internal temperature of 60 to 62 degrees is reached.

Step 7: Let The Meat Rest

Once the meat has reached the correct internal temperature, remove it from the grill. Wrap the meat in aluminum foil. The meat needs about ten minutes to rest. During this time, the juices will evenly distribute throughout the meat.

Step 8: The Right Seasoning

Do you love well-seasoned meat? Now is the perfect time to season the Rib Eye steak with pepper. Simply sprinkle with coarse pepper, and the steak is ready to eat. Since the steak has a lot of its own flavor, no additional spices are necessary.

A Tip: A small piece of butter – gently melting over the warm meat – makes the steak especially delicious.