Rib eye is hands-down my favorite steak and a great one for the grill. The marbling in a rib eye makes it juicy delicious and pretty hard to overcook – at least from a dried out point-of view. Personally, I think it is at it’s best when cooked to the rare-side of medium rare, however is still juicy and delicious when cooked to medium+. You’ll have to keep an eye (pun intended) on them to watch for flare-ups – a small sacrifice for all that well-marbled flavor! If flare-ups do occur, simply move them over to a cooler part of the grill.
Butcher shop lesson: Rib eye steaks are cut from the primal forequarter rib/upper chuck portion of the beef. From there, the primal is cut into a standing rib roast a.k.a. prime rib (but only if it is prime grade beef!). If the roast is then sliced into steaks, they are called rib steaks — here in the U.S., you’ll see them marked as cowboy-cut steaks. The rib eye is the well-marbled center piece without the bone. No wonder it’s the most expensive steak on the menu!
Grilled Rib Eye Steak
Rib eye steak(s), at least 1 1/2 inches thick
Sea salt
Freshly ground black pepper
(If it’s a great piece of meat, that’s all you need)
Grilling Method:
Direct heat with cooler zone
Remove steak from the refrigerator and let sit at room temperature for 45 to 60 minutes to take the chill off. Generously season with salt and pepper. A steak this size can take 1/2- to 3/4 teaspoon of salt per pound.
Set up grill for direct high heat grilling with a cool zone to move the steak to if flare-ups occur… they will occur. Brush your grates clean and oil them before cooking.
Lay the steaks on the grill at a 45 degree angle and cook for 4 to 5 minutes. Use tongs to rotate the steaks 90 degrees (think 10 and 2 on a clock) and cook for another 3 to 5 minutes for medium-rare. Like all things, the actual cooking times will depend on the actual temperature of your grill. Again using tongs (never a fork), flip and finish cooking to the desired temperature (125°F to 130°F for medium rare; 130°F to 135°F for medium; 135°F to 140°F for medium well. Carryover cooking will raise the temperature another 5 degrees). Total cooking time with be 7 to 10 minutes per side. Let the steak rest for 7 or 8 minutes before cutting into it.
Cheers and Happy Grilling!
~Jeff
You’re so mean! My absolute favorite steak and I’m sitting here with a foot of snow between me and the grill (and the butcher with the best rib eyes). I like a good handful of Montreal steak seasoning on mine-cooked rare!
Sorry! (It was really good!). I love Montreal Steak seasoning. Someone I used to write recipes for used it ALL THE TIME. I got a little burned out. But much like rediscovering Seinfeld after 10 years, I’m probably ready to give it a go again! LOL
Look at YOU Chef Jeff … Butcher Shop Lessons and all. Couldn’t have said it better myself. I’ve been meaning to write something regarding this 7 bone section of the front quarter for a while now. I’m ALWAYS asked “what’s the difference between the ‘Standing Rib’, ‘Prime Rib’ and ‘Rib’ roasts?” You correctly point out the ‘Prime’ designation … aside from that … they are all the same cut.
LOL Thanks! I was writing that when I thought to ask you if you would be interested in writing butchery posts. Glad I got the info correct! My meeting was pushed to next week, but will keep you posted. Cheers
My I re-post this? … it’s bang on info for my favorite cut …
That comment SHOULD have read … “may” …
Of course, Doug… I would be honored to have you re-post. Thanks and cheers!
Done … now I just hafta come up with something semi-intelligent to ‘lead’ into your post … hmmmmmmm 🙂
Always the hardest part! Can’t wait to read it…Post the link when it’s up.
Cheers!
Will do !!
Reblogged this on Carnivore Confidential and commented:
Greetings Carnivores,
I’ve been meaning to write something about the beef Rib section for some time now. Lucky you … today’s the day.
The beef carcass has 13 rib bones per side, and the front quarter includes 11 of them. The Chuck has 4 bones, which leaves 7 for the Rib section. I’m often asked the difference between a Rib roast, a Standing Rib roast and a Prime Rib roast. Truth is … they’re all exactly the same cut with the only ‘real’ difference being the “Prime” designation refers to restaurant quality.
Valentine’s day has come and gone for another year and I know many of you like to take your significant other out for a nice 5 star meal at a fancy-schmancy restaurant and for me, nothing beats a Rib steak. The Rib eye is the same steak, just without the bone.
Chef Jeff Parker, a fellow I have mad respect for, has written a great Rib eye post on his Blog, and it ties very nicely into what I wanted to say re: the Rib section so, today with his kind permission I present his post, re-blooged on my site.
I hope you enjoy it.
Please click “follow” at the top of the page (Carnivore Confidential) and you’ll get an email notice every time I write something new.
Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential
Hope you approve Chef jeff !! Cheers my friend !!