Some people only want a Porterhouse or a T-bone steak. Some love a New York strip and then there are those that won't eat anything but filet mignon because they are convinced it is the most tender. But for me, the ultimate steak is the rib eye also known as the Delmonico.
It's the superstar of the steak world. An incredibly tender cut and known for it's extensive marbling. During cooking, that fat marbling melts and bastes the meat from within. The result is a richly-flavored juicy and tender steak! Rib eyes are flavorful enough that they don't need anything more than salt and pepper and a little garlic powder.
Rib eyes do best when cooked on a high heat, so be sure to preheat the grill prior to cooking. It is important to take them out of the refrigerator 35-45 minutes prior to grilling and allow them to come to room temperature on your counter. Finally, it's important to allow your steaks to rest for five to ten minutes after cooking to allow the proteins to reabsorb the juices and the flavor within them.
How to Choose the Perfect Rib Eye
Grilled Rib Eye Steaks
2-4 rib well marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
Remove the steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes. This is important if you want them to cook evenly with no cold spots.
Heat a gas or charcoal grill to high (about 500 degrees). It is important to preheat your grill for at least 10-15 minutes to reach that temperature. Add some vegetable oil to a thickly folded paper towel or old dish towel and using tongs, oil the hot grill by rubbing the oil saturated towel across grill grates.
Meanwhile, Place steaks on a large platter and drizzle them with a little olive oil. Then generously season all sides with salt and pepper and garlic powder. When the grill is ready, place the steaks on the grates and cover the grill. Cook, undisturbed, for about 4-5 minutes. Flip steaks over, cover the grill and cook for another 4-5 minutes for medium rare.
Or use my tried and true hand test as follows:
For Rare Steaks: touch the middle of the steak with your fingers. It should have a similar feel as when you touch your cheek. It should have plenty of give and cushion.
For Medium Steaks: touch the middle of the steak with your fingers. It should have a similar feel as when you touch your chin.
Well-Done Steaks: touch the middle of the steak with your fingers. It should have a similar feel as when you touch your forehead.
Important: Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving. I don't tent foil because the steaks will continue to cook if you do. Just set them aside and allow the juices to flow back into the steaks.
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