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Tips For Cooking Ribeye Roast On The Grill

I have some friends who get frustrated whenever they cook ribeye meat on the grill. What are they complaining about? Well, they say their dishes don’t taste or look like those served in restaurants. And I say that is not a problem at all. Chefs have spent many years just learning and perfecting the art of cooking rib eye steak (among many other dishes) on the grill and there is no reason to compare. Now I’m not saying we have to enroll in culinary school just to be able to serve home-cooked goodness like theirs. There are definitely ways we can improve our cooking. To get started, check out these simple tips!

1. Buy steaks that are about 1.5 to 2 inches thick. I know this is not readily available in grocery stores because the ones sold are either too thin or too thick. Don’t worry though as you may ask the butcher to adjust yours.

2. There are many things that some of us apply on our steak. I suggest just going with the good old salt and pepper. You can always brush your steak with sauce a minute before it’s cooked. Just remember to apply your salt and pepper generously at least 40 minutes before cooking it on the grill.

3. When cooking ribeye steak on regular grills, experts recommend turning the meat regularly (but not too much) to help the temperature work its magic and cook the meat evenly. However, if you are using a grill with a lid, you can just leave it covered and let the meat cook for an hour. Once that time has passed, you can lift the lid and turn your meat over.

4. Burning your meat is a wonderful idea. You can use canola oil or mix it with olive oil for added flavor. Brush a little oil on your steak to let it sear while cooking. That way, the final product will show a charred coating and a nice medium-rare, pink interior.

5. Don’t forget to use your thermometer as it will help you identify if the steak is already cooked to your preference or otherwise. Here’s a quick guide:

• Rare – 125 to 135 F

• Medium Rare – 135 – 145 F

• Medium – 145 to 150 F

• Well Done – 150 to 160 F

6. To give your meat nice grill marks, simply lift them up and turn them 45 degrees to the side. That should give them charred marks for a lovely coating.

7. No need to tent your steak. Tenting is a process in which foods are covered with foil to reflect heat and prevent overcooking. Simply move your meat to a cooler side on your grill or transfer them to a cutting board or serving plate.

8. Don’t make your guests eat a steak that just came off the grill. That’s really too hot. Let your meat cool for 10 minutes. During this time, you can cook your vegetables and corn on the grill.

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