Grilled Ribeye Steaks

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Y’all know how much I love getting into my kitchen to cook.  Well I love utilizing my grill as well.  I mean, come on.  Very little clean up, great flavor and enjoying the outdoors.  So on the way home today from work, I stopped by my favorite butcher and picked up a couple beautiful Ribeye’s.

Now if you love those beautifully prepared steak house steaks, you’re going to be surprised at how easy it is to do it yourself.

First start with your favorite cut of meat.  Bring it out of the refrigerator about 30 minutes before grilling and let come to room temperature on the counter.  It’s always a good idea to put the meat in a dish so if there is any blood leakage it doesn’t get on your counter.

Now go out and start your grill and get it nice and hot.

Season your steaks liberally on both sides with either salt or in my case, I use salt/pepper/garlic powder mixture, and rub it in really well on both sides.

Once you put your steaks on the grill, DON’T touch them.  Let them caramelize and get really good grill marks (about 10 min.).  Now don’t have it so high that you have flames shooting up everywhere.  You will certainly end up with a piece of charred, dry, burnt meat.  Turn it once and once you achieve the proper caramelization, move it to the opposite side of grill where there is no heat on.  Leave there until it reaches your desired doneness.  Believe me, medium rare to medium is best.  After that, you just start loosing taste.  Just remember, pull it off the grill before you reach the desired doneness.  It will continue to cook as it rests.

On that note.  Let your meat rest on the counter tented with some aluminum foil to hold in the heat, but let the juices redistribute.  If you cut it fresh off the grill you are going to have the juices flowing out of it and end up with dry meat before your done eating it.

Here is a good chart to cook your temperature to the desired doneness.