Many consider rib-eye steaks the most flavorful beef cut. Here are tips for producing the most tender and tasty grilled rib-eyes.
Always, always, always buy the best quality you can. Choice beef is good, Prime is better. A butcher shop rather than a supermarket is more likely to have the quality beef you want, though some recommend Costco’s. Ask your butcher to cut the steaks at least one inch thick. A one-and-a-half- to two-inch cut is better. Look for well-marbled steaks without thick veins of fat. Dry-aged steaks will have the best flavor, but the texture will be a bit tougher. alanbarnes has a technique for dry-aging at home.
Before cooking, bring the steaks to room temperature. Season simply with salt and pepper. More complex rubs might include garlic, powdered mustard, chili powder, cinnamon, dried oregano, cumin, or brown sugar.
Sear the steaks on high heat for a minute or so on each side, then finish them over lower heat. bulavinaka uses two grills to maintain two temperatures. This also can be done by searing in a cast iron pan on the stove and finishing in the oven. If you can’t reliably discern doneness by touch, use a thermometer.
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