How to Cook Ribeye Steak on Grill Well Done

Table of Contents

1. Introduction
2. Understanding Ribeye Steak
3. Preparing the Ribeye Steak
4. Setting Up the Grill
5. Grilling the Ribeye Steak
6. Resting the Steak
7. Serving Suggestions
8. Conclusion
9. Frequently Asked Questions

Introduction

There's a timeless appeal to grilling a ribeye steak, an iconic dish that delights taste buds across generations. Whether shared during a family gathering or celebrated on a summer evening by the grill, the flavor and aroma of perfectly cooked ribeye steak evoke feelings of warmth and joy. But how do you achieve that well-done perfection while preserving the juiciness and rich flavor that this beloved cut offers?

Ribeye steaks, known for their marbling and tenderness, deserve the utmost care when cooking. While many steak enthusiasts lean toward medium-rare or medium doneness, there are plenty of reasons someone might seek a well-done ribeye—a fully cooked steak can still be appetizing when prepared correctly. This blog post will thoroughly explore how to cook ribeye steak on the grill to well-done perfection, while ensuring it remains flavorful and succulent.

Throughout this article, you'll learn about the different cuts of ribeye, how to prepare and season them, the grilling process, and how to serve the finished product. Additionally, we'll highlight the benefits of sourcing high-quality meat through Land and Sea Delivery, ensuring that your grilling experience is not just typical, but extraordinary.

By the end of this post, you will have all the skills necessary to confidently grill ribeye steak to a well-done finish while maximizing taste and tenderness. Let's dive into the world of grilling ribeye steak!

Understanding Ribeye Steak

What Makes Ribeye Unique?

Ribeye steak comes from the rib section of a cow, specifically between the sixth and twelfth rib. This cut is characterized by its remarkable marbling—fat interspersed within the meat—making it incredibly flavorful and juicy. The presence of fat contributes to the steak's tenderness, a quality that is sought after by steak lovers.

Two notable muscles within ribeye are the Longissimus Dorsi, or the "eye," and the Spinalis Dorsi, also known as the "ribeye cap." The cap is particularly prized for its tenderness and flavor. This rich marbling is what distinguishes ribeye from other cuts and makes it an excellent option for grilling.

Choosing the Right Ribeye Steak for Grilling

When selecting a ribeye steak for grilling, there are several aspects to consider:

1. Thickness: Aim for steaks that are at least one inch thick. Thin cuts can dry out too quickly when cooked well done.
2. Marbling: Look for cuts with significant marbling—it results in a richer flavor and enhanced tenderness.
3. Bone-in vs. Boneless: Bone-in ribeye steaks often impart additional flavor and tend to remain moist during cooking.
4. Freshness: Always opt for well-sourced, fresh meat. Land and Sea Delivery provides premium quality ribeye steaks, delivered directly to your doorstep, ensuring that your grilling experience begins with the best ingredients.

You can explore Land and Sea Delivery's beef selection to find the perfect ribeye steak suited for your grilling needs here.

Preparing the Ribeye Steak

Seasoning Your Ribeye Steak

The key to a delicious well-done ribeye is effective seasoning. While some chefs argue for minimal seasoning, opting instead to highlight the meat's natural flavor, high-quality seasoning can enhance your steak:

1. Salt and Pepper: A liberal sprinkle of kosher salt and freshly ground black pepper is a classic approach. Salt draws out moisture, so season your steak at least 30 minutes before grilling, allowing it to penetrate the meat.
2. Optional Marinade: If you prefer a marinade, a simple mixture of olive oil, garlic, rosemary, and thyme left to infuse for 30 minutes can elevate the flavor profile even more.
3. Dry Rub: Alternatively, a dry rub composed of paprika, garlic powder, and onion powder can provide a bold crust upon grilling. This method also allows for more control over flavor intensity.

Bringing the Steak to Temperature

Once seasoned, let your ribeye rest at room temperature for about 30–60 minutes before grilling. This step ensures even cooking and helps the steak not to dry out while developing a gorgeous crust.

Setting Up the Grill

Preheating the Grill

1. Gas Grill: Set your gas grill to high heat (450°F - 500°F). After 10-15 minutes of preheating, you should have an even, hot grill perfect for searing.
2. Charcoal Grill: For a charcoal grill, create both direct and indirect heat zones. Start with a full chimney of lit coals and distribute them evenly on one side of the grill.
3. Cleaning the Grate: Make sure the grill grates are clean. Use a grill brush to scrape off any residue, as this will promote a better sear and prevent sticking.

Oil the Grates

While some prefer oiling the grates directly, you can apply a light coat of oil to the steak itself before grilling to prevent it from sticking and to achieve perfect grill marks.

Grilling the Ribeye Steak

Cooking Times

For a well-done ribeye, understanding timing is essential. The cooking timeframe will vary slightly based on thickness, but generally, the process can be broken down as follows:

1. Searing: Place the seasoned ribeye on the hot grill over direct heat for about 6-8 minutes per side. This initial cooking phase develops a caramelized crust.
2. Indirect Cooking: After searing, move the ribeye to the cooler side of the grill. Close the lid and continue cooking until you reach your desired internal temperature—165°F for a well-done steak.
3. Using a Meat Thermometer: To ensure accuracy, use a meat thermometer. Insert it into the thickest part of the steak, avoiding bones or fat.

Monitoring Internal Temperature

Here's a quick guide:

• Rare: 125°F
• Medium-Rare: 135°F
• Medium: 145°F
• Medium-Well: 155°F
• Well Done: 165°F+

Avoiding Overcooking

While cooking to well done, you still want to maintain flavor and juiciness. Avoid pressing down on the steak or continuously flipping it. Instead, let it cook on each side uninterrupted for the recommended time to allow the crust to form.

Butter Basting

For enhanced richness, consider basting your ribeye during the last few minutes of cooking. Melted butter with fresh herbs can be brushed on to infuse more flavor into the meat.

Resting the Steak

Once cooked, it’s critical to let your ribeye rest for at least 10 minutes before slicing. This resting phase allows juices to redistribute, ensuring a juicy and tender bite with each slice.

Serving Suggestions

Pair your well-done ribeye with some classic sides that complement its richness:

1. Garlic Mashed Potatoes: Creamy and buttery, this classic side works beautifully with steak.
2. Grilled Vegetables: Seasonal vegetables, lightly charred, can add freshness to balance the rich flavors of the meat.
3. Salads: A refreshing salad, like a crisp Caesar or a mixed greens salad with vinaigrette, can offer a good contrast to the heaviness of the steak.
4. Compound Butters: Create variations of compound butter (herbs, garlic, or blue cheese) to elevate your steak experience further.

You can explore fresh, local ingredients for your sides from Land and Sea Delivery’s grocery offerings, enhancing your entire dining experience through their additional quality products found here.

Conclusion

Cooking a ribeye steak on the grill to well-done perfection combines technique, timing, and quality ingredients. By understanding the intricacies of selecting, seasoning, and grilling your ribeye, you can transform a simple meal into a culinary masterpiece. Remember that sourcing the highest quality meat, like those offered by Land and Sea Delivery, is critical to achieving the best flavor and texture.

Now that you have the knowledge and skills needed to grill ribeye steak well done, we encourage you to take this recipe outdoors. Fire up the grill, enjoy the process, and savor the delicious results that you will create!

Frequently Asked Questions

How long should I grill a ribeye steak for a well-done finish?

For a one-inch thick ribeye, expect to grill it for about 6-8 minutes per side over direct heat, followed by additional cooking on the cooler side of the grill until reaching 165°F internally.

Can I use a marinade instead of a dry rub?

Absolutely! A marinade can infuse flavor. Marinades typically contain acidic elements (like vinegar or citrus) that tenderize the meat, while dry rubs form a flavorful crust. Choose based on your flavor preference.

Should I oil the grill grates before grilling?

While you can oil the grates, it’s often more effective to lightly oil the steak itself to prevent sticking and help seasonings adhere.

Why is resting important?

Resting allows the juices to redistribute within the meat. Slicing immediately after cooking can result in dry, less flavorful steak.

Where can I find high-quality ribeye steaks?

For premium ribeye steak sourced locally and delivered to your door, check out Land and Sea Delivery’s beef selection at this link.