Grilled Rib-Eye Steak

Grilled Rib-Eye Steak
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The rib-eye steak is perhaps one of the tastiest -- OK, the tastiest -- of steaks, thanks to the rib-eye's generous marbling of fat. As with all steaks, a bone-in rib-eye will have bigger beefy flavor than a boneless cut, but the boneless is by no means not delicious. Depending on your tastes, you could marinate a rib-eye, massage on a dry rub or simply grill it with Kosher salt and lots of freshly ground pepper.

Here are three methods for grilling a rib-eye to a perfect medium-rare.

Marinated and Grilled Rib-Eye Steak

  • 6 garlic cloves, minced
  • 2 teaspoons Kosher salt
  • 1/2 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh rosemary or thyme
  • 2 teaspoons freshly ground black pepper
  • 4 bone-in or boneless rib-eye steaks, 1-inch thick ​

 

  1. Pile the minced garlic cloves on a cutting board, and sprinkle the Kosher salt on top. Using a chef's knife, grind the salt into the garlic to form a coarse paste. Transfer the garlic paste to a mason jar or any other jar with a lid.
  2. Add the olive oil, lemon juice, rosemary (or thyme) and black pepper to the jar, and give it all a good shake.
  3. Put the rib-eyes in a large food-storage bag, and pour in the marinade. Seal the bag, squeezing out the air, and massage the steaks with the marinade. (Alternatively, lay the steaks in a glass baking dish, and pour the marinade over them. Cover with plastic wrap.) Refrigerate the rib-eyes for no less than 2 hours and up to overnight. 
  1. One hour before grilling, take the steaks out of the refrigerator and remove them from the marinade. Discard the marinade. Pat the steaks dry with paper towels, and let them come to room temperature.
  2. Preheat the grill to high with the cover closed. Clean and oil the grate. Sprinkle the steak with Kosher salt and freshly ground pepper.
  1. Lay the steaks on the grill, and grill 4 to 6 minutes. As the fat melts and drips, it may cause flame flare-ups. If this happen, use barbecue tongs to slide the steaks away from the flames and wait a few moments, until it dies down.  Then move the steaks back to the heat and continue grilling.
  2. Flip the steaks over and grill 4 to 6 minutes more. For medium rare, take the steaks off the grill when their internal temperature reaches 125°-128°F on an instant-read thermometer.
  3. Transfer the steaks to plates, but wait 5 minutes before serving them.

 

Dry Rub Method

This method uses a fennel seed and red chile pepper flake rub. The anise flavor of the fennel and the flash heat bite of the chile flakes work especially well with the rich beefiness of a rib-eye.

  • 1/4 cup fennel seeds
  • 1 tablespoon red chile flakes
  • 2 tablespoons Kosher salt
  • 4 bone-in or boneless rib-eye steaks, 1-inch thick ​
  • 2 tablespoons olive oil

 

  1. ​Heat a small dry skillet over medium heat, then sprinkle the fennel seeds in an even layer. Toast 1 to 2 minutes, until the seeds begin to brown. Remove the skillet from the heat, and transfer the fennel to a coffee or spice grinder.
  2. Pulse the grinder once or twice. Transfer the fennel to a small bowl and combine the chile flakes and Kosher salt.
  1. Let the steaks come to room temperature 35 to 40 minutes before grilling. When you're ready to grill, pat the steaks dry with paper towels, then massage the olive oil on both sides of the steaks. Sprinkle the fennel-chile rub over the steaks, pressing down on the spices to adhere them.
  2. Preheat the grill to high, then clean and oil the grates. Grill the steaks as instructed above. Let the steaks rest 5 minutes before serving.

 

​Simple Salt and Pepper Method

  • 4 bone-in or boneless rib-eye steaks, 1-inch thick ​
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground pepper

 

  1. Let the steaks come to room temperature 35 to 40 minutes before grilling. When you're ready to grill, pat the steaks dry with paper towels, then massage the olive oil on both sides of the steaks. Liberally season the steaks with Kosher salt and freshly ground pepper.
  1. Preheat the grill to high, then clean and oil the grates. Grill the steaks as instructed above. Let the steaks rest 5 minutes before serving.