The tenderness of ribeye steak is legendary. It truly is one of the best types of steak. The cooking time for ribeye steak is determined by the type of steak cut you select.
The thickness dictates how long it should be grilled. For a well-grilled Ribeye steak, cook it for 10 to 12 minutes on the grill.
Consider a ribeye steak to be a cut from a prime rib roast. It might be boneless or with ribs. The bone-in variety is sometimes referred to as a prime rib steak.
However, the two cuts of meat are the same. The boneless variety is far more popular.
Some people believe that the bone will add taste to the meat and that it will even sell for a higher price. I disagree, though. I prefer boneless meats because I consider the bone a premium price for some trash.
I prefer a thickness of 14 to 12 inches. You can get thinner, but I wouldn’t recommend going much thinner than 1 inch thick. Over 12 ounces of beef is much over a pound, which I think is excessive for a single serve.
Ribeye grilling duration
|Doneness||Duration via a charcoal grill|
|Rare||8 to 14 minutes|
|Medium rare||9 to 15 minutes|
|Medium||10 to 16 minutes|
|Medium well||12 to 18 minutes|
Ribeye steaks are popular because of their flavor and juicy texture. After the ribeye is properly cooked, the steaks take on a juicy feel.
It is critical to properly grill the ribeye steaks to cook them both within and out. Ensure your ribeye steaks are not frozen since they should be at room temperature before grilling.
Before 35-45 minutes, remove the ribeye steak from the freezer. Ribeye steaks that have been frozen will not have the same exquisite and rich flavor.
Before cutting your ribeye into steak pieces, ensure it’s not frozen. Meat should be purchased at room temperature. Remove the ribeye steak from the fridge 30 minutes before cooking it.
Season your steaks properly since this will bring out the true flavors of the meat. Prepare the grill, ensuring that the steaks are placed over the hottest area of the grill.
Transfer the steak to the medium-hot side of the grill and cook for a few minutes more. Allow the ribeye steaks to rest for a few minutes before putting them on the plate. 5 minutes is a good time to follow.
Allowing the ribeye steak to rest for a few minutes will enhance the flavor and aroma. The juicy texture of the ribeye juice would be enhanced by resting the steaks.
Ribeye steaks should be sliced with care and precision. You can’t just throw any ribeye steak on the barbecue and expect it to cook properly.
Make sure your meat is not overcooked, or your steaks will have a foul odor.
Why does ribeye take so long to grill?
The grilling process is not time-consuming, although it may vary depending on the type of meat. Ribeye steaks can be cooked in as little as 12 minutes, but it may take longer for certain people.
It can be cooked in the oven or stove, but the grill is the most practical option.
When grilling your ribeye steaks, you must be aware of the water content in the meat.
Some people do not thoroughly unfreeze the rib eye, which causes the steaks to take longer to cook.
Unfrozen ribeye steaks have less softness than ribeye steaks served at room temperature. One of the most prevalent reasons for delaying the cooking of ribeye steaks is this.
The grilling process takes different amounts of time depending on the thickness of the steaks. If the steak is one inch thick, it will take up to 11 minutes to cook.
Grilling time will be up to 14 minutes if the steaks are one and a half inches thick.
Various shapes and thicknesses of steaks will require different amounts of time.
On the grill
- Make sure your steak is completely thawed before cooking.
- Allow the meat to come to room temperature. 30-40 minutes before cooking, remove your steak from the refrigerator.
- Season the steaks to taste.
- On a charcoal grill, sear both sides of the steaks for 1-2 minutes over the hottest portion of the grill. Then switch to medium, ash-covered coals and cook for the times specified in the chart below. 1 minute before the midway mark, flip it.
- Preheat a gas grill to high before cooking. Reduce to medium heat and continue to grill after searing both sides for 1-2 minutes. 1 minute before the midway mark, flip.
- Grill for 9-12 minutes for a 1-inch steak and 12-15 minutes for a 112-inch steak for the perfect medium-rare ribeye steak, turning about 1 minute before the halfway point. A meat thermometer should read 130 degrees Fahrenheit.
- Cover your steaks lightly with foil and set aside for 5 minutes before serving. During this time, the temperature of the meat will rise by around 5°F. This is called “carryover cooking.” The final temperature will be 135 degrees Fahrenheit.
- Resting steak is also vital because the heat of cooking draws the meat’s juices to the surface. If you slice into it just after it’s finished cooking, those delectable juices will end up on your plate rather than in your steak. Resting your steak will allow the liquids to soak back into and throughout the meat, keeping it moist and tasty.
Should the steak sit for a while before slicing?
It’s a resounding yes! Allow 5 minutes for the meat to rest before serving. Remove the steaks from the grill and cover them with foil to keep them warm.
This allows all the delicious juices to return to the meat, resulting in a soft and juicy steak. All left is to take a seat and savor the delicacy of a perfectly cooked steak. Yum!
Grill for 3 minutes on each side over high heat, about 450-500 degrees Fahrenheit. Then reduce the heat to medium-low to complete the cooking of the steaks.
This is the way we use to grill ribeye steaks, and it consistently produces wonderful results with a perfect sear.
How long should a steak be cooked on each side?
The thickness of the steak determines this. Based on this thickness, a 1″ to 112″ steak is relatively normal.
Cook the steaks for 4 to 5 minutes on the first side at 450 degrees Fahrenheit, then flip and cook for another 3 to 5 minutes for medium-rare. Continue grilling the steaks until they reach the appropriate temperature.
- 130° to 135° Fahrenheit for medium rare
- 140° to 145° Fahrenheit for medium
- 150° to 155° Fahrenheit for medium well
Coarse salt is ideal for cooking ribeye steaks. We prefer mined rock salt to sea salt since sea salt is unfortunately no longer as pure as it once was.
Sea salt may be contaminated with heavy metals or even microplastics due to the current human-caused state of the oceans.
Instead, utilize salt that comes from ancient seabeds and is harvested from the ground. You may also use coarse Pink Himalayan sea salt; just make sure it’s genuine Pink Himalayan salt.
Keeping the ribeye’s tenderness
A ribeye is one of the most delicate steak cuts available. You’re trying to maintain it tender rather than making it tender.
This is accomplished by cooking it to medium rare, or 135 degrees Fahrenheit.
Overcooking a ribeye causes the meat to dry out and become less tender. Ribeye steaks cooked to 145 degrees Fahrenheit or above will appear gray rather than pink.
The meat will be rough to the touch and chew at higher temperatures.
An instant-read meat thermometer is highly recommended to check the temperature while you cook. There’s no better method to make sure your ribeye is cooked to perfection.
Cutting your ribeye steak against the grain after it’s cooked will help to break down muscle fibers and give you a more sensitive bite.
If you want to make some wonderful grilled ribeye steaks, you’ll need to master the grilling procedures. There are a variety of grilling ways that can be used to cook a ribeye.
Ribeye grilling is not difficult, but it must be done correctly. In 14 to 15 minutes, the grilling process would be completed.
After that, you can enjoy freshly grilled ribeye steaks with your preferred sauce. There are various alternative ways to prepare ribeye steaks, but grilling would be the most effective.