A ribeye cooked on an outdoor charcoal or gas grill is a backyard favorite for many. When it’s time to cook steak indoors, many people default to using a frying pan, skillet or broiler.
If you’re lucky enough to have an indoor grill, you can create a delicious ribeye that rivals your summertime steaks. With careful preparation and a watchful eye, you can make a delicious ribeye that won’t make you miss cooking outdoors.
Don’t poke and prod ribeyes during cooking or you’ll make them tough.
Prep Your Steak and Grill
Remove the ribeye from the refrigerator and any plastic or paper wrapping, and let it get to room temperature. This will allow the steak to cook evenly throughout. Grilling a cold steak causes you to cook the hot outside and still-cold interior to different degrees you may not want.
Pre-heat your grill on low to prepare it for cleaning. Scrape off any excess debris and wipe down with a damp cloth.
Lightly brush oil onto the steak and season. Olive oil is a monounsaturated fat and healthier choice than some others. Use kosher salt, which stands up better to heat than table salt, due to its larger granules.
Use the Correct Temperature
Turn the grill on to medium-high heat and let it reach that temperature. Place the steak on the grill for one minute to create a sear that will keep juices in the meat during cooking. Flip the steak with tongs and note which way the grill marks go.
This will let you create a an attractive pattern of cross marks when you flip the steak again. Use tongs to prevent poking holes in the steak and letting juices escape, which would happen if you used a fork.
Continue cooking the steak for several minutes, depending on how you like your steak. Cook a thick steak for two minutes if you like it rare, then flip and cook another two minutes. Cook the steak for three to four minutes, depending on thickness, for medium rare, and so on.
Note the grill marks when you flip the steak and place the steak on the grill facing the opposite direction when you flip it again to create a cross pattern.
Let your Steak Rest
Remove the ribeye from the grill and place on a cutting board, serving platter or plate to serve. Let the steak rest for five minutes before cutting. Letting a steak rest allows the juices to reabsorb into the meat, keeping it moist and tender.
Don’t touch the steak while it is cooking, except for flipping. Pressing down on meat pushes juices out of it and makes it dryer and tougher.
If you like sauce with your steaks, brush some sauce on the steak after the final flip to create a thicker coating of the sauce.