There are two kinds of people in this world. Filet lovers and ribeye lovers. Wonder who I am? Hands down ribeye! Don’t get me wrong I won’t pass up an opportunity to enjoy a great beef tenderloin. But how I see it fat means more of that delicious steak flavor.
So you go to the grocery store or meat market and get your steak, in this case, a gigantic tomahawk ribeye. Honestly, the first step in cooking a good steak is buying a good piece of meat. Don’t skip this step.
Place your steak on a parchment lined baking sheet and season liberally with salt. I mean make it rain, we are not trying to make a low sodium steak here… okay! With a 2 1/2-inch thick ribeye, I would season and let sit on the countertop for about an hour in a half to two hours. This helps the meat come to temperature.
After your meat has come to temperature time to start barbequing! Are you ready or nervous? It will be easy and you will be fine. I’ll walk you through it! The first order of operations, is your barbeque clean? Time and time again I go to a clients house or rental property, go to fire up the grill and that lower section where all the grease lives is completely filthy!
If you are cooking ribeyes you need to clean this because you don’t want to have a grease fire on our hands. Ribeyes have a tendency to catch on fire, really easily, you have to keep a watchful eye on them. Trust me there will be no setting the steaks on the grill and going to make yourself another cocktail, do that before because if you do the next thing you know its been five minutes and that beautiful piece of beef is all up in flames and chard. We don’t want that.
Not trying to scare you but when they catch on fire just move the steak over to another spot on the barbeque, it will be fine. PS if you didn’t clean the barbeque or you have one of those grills that just tend to catch on fire (I’ve worked on them in the past), have some baking soda on hand, do not use water that will make it worse, okay! Safety first.
So moving on, preheat your grill on high for about 15 minutes, depending on your grill but you want it nice and hot around 600 degrees. Then clean off your grates with the little scrubber you have and lightly coat the steak on both sides with a neutral oil. I personally like avocado oil or grapeseed oil. You don’t need that much, ribeyes are fatty enough that once it starts cooking the barbeque gets nice and greasy.
Before putting the steak on turn the burners to medium heat. Why not high? Because we are working with a thick piece of meat. You really don’t want to char the outside and have a blue aka cold centerpiece of meat. Unless that’s your sort of thing, no judgment. It’s just not for me, I’m going for a nice medium rare on my ribeye, evenly cooked throughout the entire steak.
For a steak this thick I cook about 22 minutes. You can always use a meat thermometer too if that is easier. For medium rare pull the steaks off at 120, cover with foil and let rest on the cutting board for a minimum of 15-20 minutes.
If you let your steak rest, it will come to tempature and finish cooking. Resting also makes sure your steak will be nice and juicy! This step is crucial, do not cut into your meat right off the grill, you will get a bleeder, lose all the juice and have a dry steak.
Once rested, slice off the bone and arrange on a platter. You can serve top with herb butter or sauteed mushroom or even a cognac dijon cream sauce. Whatever you like!
What to pair that steak with a tasty side dish check out our Brown Butter Roasted Rainbow Carrots with Fresh Cilantro & Micro Greens this dish will tantalize your tastebuds.