Tips to Grilling Ribeye Steak

We've tested in our test kitchen many different types of steaks, and for the purposes of this article, we've chosen the ribeye. We like the ribeye steak that has lots of marbling. The steak is about 1 and 1/2 inches thick. And each ribeye steak is about one pound. 

The bigger the steak, the longer it can be left on the grill to achieve that great, crispy outer layer. So order some thick steaks. Local, grass-fed steaks are some of the best. 

The bigger the steak, the longer it can be left on the grill to achieve that great, crispy outer layer. So order some thick steaks. Local, grass-fed steaks are some of the best. 

The drier the steaks are, the better. If you put a damp steak on the grill, the moisture will steam the outer layer of steaks, and you won't achieve that nice crispy brown layer.

We tested a few different ways of making the outer layer of the steaks dry. One of the best ways is to coat the outer layer of the steaks with a combination of corn starch and sea salt. That'll dry up the outer layer of the steak, and get it ready for searing.

You can use paper towels to dab the steaks to absorb the major amounts of moisture on the steaks. Then, rub that cornstarch and salt mixture all over the steaks on all sides. Don't freak out when you rub the steaks. They'll look white. Then throw some crushed pepper on them. That's flavor. Yum.

An option is to place the steaks in the freezer for 15 minutes. That'll get the steaks really cool - not frozen. If the steaks are cool, then they'll be able to last longer on the grill in order to achieve that seared, crispy outer layer. 

We tested several different types of beers to pair with the grilling of the ribeye, and we chose the Imperial Saison Ale from Funkwerks. And, yes, you have to pair beer with grilling the steaks. Then, after the grilling is complete, you have to pair something with the ready-to-eat steaks. 

Throw the steaks on the hot, hot grill. No cover. Grill until the steak layer is well browned. Maybe a couple minutes. 

Turn over the steaks and grill until well browned on the other side. Another couple minutes. 

Once the steaks seared on both sides, and both side are are well browned, cool down the grill and continue cooking, uncovered, until you reach your desired temperature doneness. Maybe 6 to 8 minutes of more grilling.

Once you achieve the desired temperature, remove the steaks from the grill and let them rest for a few minutes. 

Serve. Good job, man. Get another beer and eat. 

You may be interested in reading about 5 Steps to Grilling Steak on a Gas Grill.
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