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
Look for bright red coloring on
the meat. It should be at least an inch thick, ideally more
like an inch and a half thick. It should have abundant marbling. Good
marbling should be obvious in good rib-eye steaks; the veins of fat
running through the meat are a sign that the cut will deliver a rich
meaty flavor.
The fat melts into the steak, creating a buttery richness. The
proportion of the rib-eye steak is also important; when you are
holding the rib-eye steak the right way up (with the widest part with the “eye”
in it at the top) the top piece round the eye should be generously proportioned
and there should be a decent sized defined fat nugget at the “eye” of the
steak. Most important is the amount of tenderloin surrounding the outer
edge of the steak. This is the most tender part of the steak. I call it the
melt in your mouth part.
Grilled Rib Eye
Steaks
2-4 rib well
marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
garlic powder
olive oil
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.
To check for doneness, use an instant thermometer to register 130 degrees
for medium rare.
Rare: 120-125°
Med-Rare: 130-135°
Medium: 140-145°
Medium-Well: 150-155°
Well Done: 160°+
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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