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how to grill ribeye steak on gas grill

How to Grill Ribeye Steak on Gas Grill for Juicy Results

Craving a juicy, perfectly grilled ribeye steak? Look no further than your trusty gas grill. With its consistent heat and easy temperature control, you'll be serving up steakhouse-quality ribeyes in no time.

Let's dive into the art of grilling this prized cut to mouthwatering perfection. Get ready to impress your taste buds and dinner guests alike!

How to grill ribeye steak on a gas grill?

Preheat grill to 450-500°F. Sear steak 3-4 minutes per side on high heat. Move to medium-low heat and cook until desired doneness (130-135°F for medium-rare). Rest 5-10 minutes before serving.

Key Takeaways:

  • Choose ribeyes with abundant marbling, at least 1-inch thick.
  • Bring steak to room temperature and season with salt and pepper.
  • Set up two-zone cooking on your gas grill: high heat for searing, medium-low for finishing.
  • Sear for 3-4 minutes per side, then move to the cooler side to finish cooking.
  • Use a meat thermometer for accurate doneness (130-135°F for medium-rare).
  • Rest the steak for 5-10 minutes before slicing against the grain.

Choosing the Perfect Ribeye

Perfect Ribeye

Quality Matters

Your grilling journey begins at the butcher's counter. Look for ribeyes with abundant marbling – those white streaks of fat that melt during cooking, infusing the meat with flavor.

Prime grade is the gold standard, but Choice can be excellent too. Don't shy away from asking your butcher for recommendations.

Thickness Considerations

Aim for steaks at least 1-inch thick, ideally 1.5 to 2 inches. Thicker cuts are more forgiving on the grill and make it easier to achieve that perfect medium-rare center. They also allow for a beautiful crust without overcooking the interior.

Bone-in vs. Boneless

ribeye Bone-in vs. Boneless

When grilling ribeye steak on a gas grill, you'll need to decide between bone-in and boneless cuts. Each has its advantages.

Bone-in ribeyes often feature in classic ribeye steak recipes, providing enhanced flavor as the bone acts like a natural seasoning during cooking.

Boneless ribeye steaks, on the other hand, are easier to manage on the grill grates and typically more budget-friendly. Your choice may depend on your grilling experience and personal taste.

Whether you opt for a bone-in or boneless cut, don't skimp on quality steak seasoning. Remember, the right inch steak thickness and proper grill time are crucial for achieving the perfect doneness.

While some purists swear by a charcoal grill for that smoky flavor, a gas grill offers precise temperature control that's ideal for ribeyes. Whichever cut you choose, a well-prepared ribeye is sure to be the star of your meal.

You can check out my recent article where I have shared whether using a charcoal in a gas grill is a good idea or not.

Preparing the Steak

Bringing to Room Temperature

Start by taking your ribeye out of the fridge for about 30-45 minutes before grilling. This crucial step ensures even cooking from edge to center. Pat the steak dry with paper towels to remove excess moisture, promoting better browning.

Seasoning for Success

Keep it simple – quality ribeyes shine with just salt and pepper. Use kosher salt for better adhesion and coarse ground pepper for a bit of texture.

Season generously on all sides, letting the salt work its magic while the steak comes to room temperature.

I have shared the same thing my Boston Butt article too as it is really important thing to keep in mind.

To Marinade or Not?

With ribeye's rich flavor, marinades aren't necessary. However, if you're feeling adventurous, a quick olive oil rub with fresh herbs can add a subtle twist. Avoid acidic marinades that can break down the meat's texture.

Pro tip: For an extra flavor boost, try dry-brining. Salt your steak and let it sit uncovered in the fridge for a few hours or overnight. Just remember to pat it dry before grilling.

Setting Up Your Gas Grill

Setting Up Your Gas Grill

Cleaning and Preheating

Start with a clean slate. Brush off any debris from your grates and wipe them down with a damp cloth. Preheat your grill on high for 10-15 minutes. This step ensures a hot surface for perfect searing and prevents sticking.

It is worth cleaning the sink of your outdoor kitchen If you are currently using it.

Creating Temperature Zones

Set up two-zone cooking for maximum control. Keep one side of the grill on high heat for searing, and the other on medium-low for finishing. This setup allows you to easily move your steak if flare-ups occur.

Ideal Temperature for Ribeye

Aim for a grill temperature of around 450-500°F (232-260°C). Use a grill thermometer if your grill doesn't have a built-in one. This range gives you the perfect balance between a crispy exterior and a juicy interior.

Pro tip: Before placing your steak, quickly oil the grates with a paper towel dipped in vegetable oil. Hold it with tongs and run it over the hot grates. This extra step further prevents sticking and promotes those coveted grill marks.

The Grilling Process

Searing for Success

Place your thick ribeye steak on the hottest part of the gas grill. The instant sizzle is your cue that you're on the right track to grilling perfection. Let it cook undisturbed for about 3-4 minutes on each side.

This crucial step caramelizes the surface of the steak, forming that coveted crust while keeping the inside tender and juicy.

The contrast between the flavorful exterior and the succulent interior is what makes a perfectly grilled ribeye so irresistible.

Mastering the Flip

Use tongs to gently flip your steak. Avoid stabbing with a fork, which can release precious juices. After flipping, grill for another 3-4 minutes on the second side.

For those picture-perfect crosshatch grill marks, rotate the steak 45 degrees halfway through each side's cooking time.

Perfecting Doneness

For medium-rare, move the steak to the cooler side of the grill after searing. Close the lid and let it finish cooking for 3-5 minutes, depending on thickness.

This indirect heat method ensures even cooking without burning the exterior.

Customizing Your Cook

Adjust timing for your preferred doneness. For medium, add 1-2 minutes per side. For medium-well, increase by 2-3 minutes.

Remember, it's always better to undercook slightly – you can always put it back on the grill, but you can't un-cook an overdone steak!

Handling Flare-Ups

If you notice flames licking up around your steak, don't panic. Simply move it to the cooler side of the grill until the flames subside.

These flare-ups are often caused by dripping fat and can add flavor, but too much can lead to burning.

The Butter Baste Finale

For an extra flavor boost, try basting your steak with herb-infused butter during the last minute of cooking. This restaurant trick adds richness and a glossy finish to your ribeye.

Remember, practice makes perfect. Don't be discouraged if your first attempt isn't steakhouse-quality. With each grilling session, you'll fine-tune your technique and soon be known as the ribeye master among your friends and family.

Using a Meat Thermometer

Using Meat Thermometer

Why It's Essential

Forget the guesswork – a meat thermometer is your secret weapon for perfect doneness. It ensures food safety and helps you nail that ideal internal temperature every time.

Plus, it prevents you from cutting into your steak prematurely, keeping those flavorful juices where they belong.

Target Temperatures

For medium-rare, aim for 130-135°F (54-57°C). Medium is 140-145°F (60-63°C), while medium-well sits at 150-155°F (66-68°C). Remember, your steak will continue cooking slightly after it's off the grill.

Pro Tip: Insert the thermometer horizontally into the thickest part of the steak, avoiding fat or bone. For accuracy, check multiple spots. And don't forget to clean your thermometer between uses – food safety first!

Resting the Steak

The Importance of Patience

Resist the urge to dig in immediately! Resting your ribeye is crucial for a juicy, flavorful result. It allows the meat's fibers to relax and reabsorb those delicious juices, ensuring every bite is moist and tender.

How Long to Wait

For a perfectly grilled ribeye, aim for a 5-10 minute rest. Thicker cuts may need up to 15 minutes.

Use this time to prepare your sides or set the table – anticipation makes the first bite even better.

Tenting with Foil

Loosely cover your steak with aluminum foil while it rests. This keeps it warm without trapping steam, which could soften your hard-earned crust.

Remember, the internal temperature will rise slightly during this time, completing the cooking process to perfection.

Serving Suggestions

Slicing Against the Grain

For maximum tenderness, slice your ribeye against the grain. Look for the direction of the meat fibers and cut perpendicular to them. Aim for slices about 1/4 to 1/2 inch thick, allowing the juices to distribute evenly.

Complementary Sides

Pair your perfectly grilled ribeye with sides that enhance without overwhelming. Grilled asparagus or zucchini offer a light, smoky contrast. For something heartier, try garlic mashed potatoes or a crisp Caesar salad.

Sauce Pairings

While a well-grilled ribeye shines on its own, a sauce can add an extra dimension. Try a classic béarnaise for richness, or a zesty chimichurri for a fresh kick.

For simplicity, a pat of compound butter (mix softened butter with herbs and garlic) melting over the hot steak works wonders.

Presentation Matters

Serve your ribeye on a warm plate to maintain its temperature. A sprinkle of flaky sea salt just before serving can elevate the flavors.

Remember, we eat with our eyes first – a thoughtful presentation makes your grilling efforts truly shine.

Tips for Perfect Results

Common Mistakes to Avoid

Don't flip too often – once or twice is enough. Resist the urge to press down on the steak; this squeezes out precious juices. Never use a fork to handle your steak; tongs are gentler and won't puncture the meat.

Temperature Matters

Invest in a reliable grill thermometer to ensure consistent heat. Avoid grilling straight from the fridge; cold meat can lead to uneven cooking.

Remember, carryover cooking means your steak will continue to cook after removal from heat.

Enhancing Flavor

Experiment with different rubs or a simple olive oil and herb coating before grilling. Try adding wood chips to your gas grill for a subtle smoky flavor.

For an extra savory touch, baste your steak with herb-infused butter during the last minute of grilling.

Timing is Everything

Use a timer to keep track of cooking times. This helps you replicate your perfect steak consistently. Let your grill fully preheat before cooking – patience pays off in better searing and flavor development.

Remember, mastering the perfect ribeye takes practice. Don't be afraid to experiment and find what works best for you and your grill. Happy grilling!

Cleaning and Maintaining Your Grill

Post-Cooking Cleanup

Once you've savored your ribeye, turn your attention to the grill. While still warm, brush the grates vigorously with a wire brush to remove food particles.

For stubborn bits, try rubbing with half an onion held by tongs – it's a natural cleaner and adds seasoning to your grill.

Long-Term Maintenance

Regularly inspect your burners for clogs and clean them as needed. Check gas connections for leaks using a soapy water solution.

Deep clean your grill at least twice a grilling season, scrubbing components with warm, soapy water.

Protect Your Investment

When not in use, cover your grill to shield it from the elements. For long-term storage, disconnect the gas and store your grill in a dry place.

A well-maintained grill not only lasts longer but also ensures consistently delicious results, cook after cook.

Frequently Asked Questions

1. How long should I grill a 1-inch thick ribeye?

For medium-rare, grill for about 4-5 minutes per side. Adjust timing slightly for your preferred doneness. Always use a meat thermometer for accuracy.

2. Should I close the grill lid when cooking ribeye?

Close the lid when using indirect heat to finish cooking. For direct heat searing, leave it open to monitor the steak closely.

3. Why is my grilled ribeye tough?

Overcooking is often the culprit. Use a meat thermometer and don't forget to rest your steak. Also, slicing against the grain helps with tenderness.

4. Can I use the same grilling technique for frozen ribeye?

It's best to thaw your steak first for even cooking. If grilling from frozen, expect longer cooking times and less even results.

Conclusion

Mastering the art of grilling the perfect ribeye on your gas grill is a rewarding journey. From selecting the right cut to nailing the final sear, each step contributes to a mouthwatering result. Remember, practice makes perfect – don't be discouraged if your first attempt isn't steakhouse quality.

Experiment with different techniques and seasonings to find your signature style. The key is to enjoy the process as much as the delicious outcome. With these tips in your grilling arsenal, you're well on your way to becoming the go-to steak master among your friends and family.

So fire up that grill, and let the sizzle of a perfectly cooked ribeye be music to your ears. Happy grilling!

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