Cooking a ribeye on a gas grill brings out the real and delightful flavor especially of this premium cut of beef. Ribeye is undoubtedly the popular choice due to its rich marbling, tenderness, and its intense beefy flavor. However, grilling it is no less than mastering the art. That is why, in this guide, we are helping you to ace how to grill ribeye on gas grill.
But if you are new to cooking, here we are starting from scratch. Let’s ignite the fire grills.
What is Ribeye?
Ribeye steak is the king of steaks and a popular eatery for steak lovers. This part of the steak is taken from the rib section of the cow; it contains a high degree of marbling and possesses white streaks of fat that melt during cooking, giving the meat its signature flavor and juiciness.
It is up to you if you would like your ribeye steaks boneless or bone-in, with the latter offering a slightly richer taste due to the bone’s influence during grilling.
Why a Gas grill is a Good Option for Ribeye Steak?
A real steak lover knows how enriched and flavorful this beef cut is. No matter if you are a grilling enthusiast or a seasonal griller, this easy guide will help you achieve a perfectly grilled ribeye steak.
The reason why a gas grill is a good option is that it is convenient and efficient as it offers consistent and uniform heating, and temperature control is easy.
Furthermore, it allows the cook to make your steak exactly how you want it with your desired level of doneness and precision.
Other than that, the high heat of a gas grill also helps achieve a beautiful crust, known as the Maillard reaction, enhancing the steak’s flavor profile.
How to Grill Ribeye on Gas Grill? A Quick Recipe
If you are planning to grill ribeye steak, here is a step by step guide
1. Prepare ribeye steak for grill.
This is a crucial part. To get started, you need to bring it to room temperature. Take the ribeye steaks out of the refrigerator for at least 30-45 minutes before grilling.
Allow the steaks to reach room temperature to ensure even cooking. Cold steaks can cook unevenly, resulting in a raw center and overcooked exterior.
2. Seasoning the ribeye
Seasoning a ribeye is as simple yet complicated as you need to choose the right species to enhance its flavor. Since its rich marbling, you don’t need a lot of seasoning to enhance the natural flavors. You just need the basic seasoning.
- Generously coat the steak with coarse kosher salt and freshly ground black pepper. The salt helps draw out moisture, creating a flavorful crust when grilled.
- You can add garlic powder, onion powder, or smoked paprika for a more complex flavor as well.
- For even better results, consider dry brining. Salt the steaks for at least an hour before grilling (or even overnight in the refrigerator). This process helps the meat retain moisture and enhances its flavor.
- To marinade it, a mixture of olive oil, minced garlic, fresh rosemary, soy sauce, and balsamic vinegar can be used. Marinate the steaks for about 30 minutes, but not much longer as acidic ingredients can break down the meat’s texture.
3. Preheat the Gas Grill
Preheat your gas grill to high heat (around 450-500°F). A properly preheated grill ensures that the ribeye gets a nice sear, which locks in the juices and creates a flavorful crust.
If you are setting up a two-zone fire
Set up a two-zone fire on your gas grill. This means one side of the grill will be on high heat for searing while the other side will be on medium or low heat for finishing the steak. This method gives you control over the cooking process and helps prevent overcooking.
3. Grilling the Ribeye
Once it is all done, season your grill. For that oil, the grill grates. Before placing the steak on the grill, brush the grill grates with a little oil to prevent sticking. Use a high smoke point oil like canola or vegetable oil.
4. Sear the Ribeye
Place the ribeye directly over the high heat zone of your grill. Sear the steak for 2-3 minutes per side without moving it. This searing step caramelizes the meat’s surface, enhancing its flavor. For cross-hatch grill marks, rotate the steak 90 degrees halfway through the searing time on each side.
5. Move to Indirect Heat
After searing, move the ribeye to the cooler side of the grill (indirect heat). This helps the steak cook evenly without burning the exterior.
6. Check the Temperature
The best way to maintain the temperature is by using a meat thermometer is the most reliable way to achieve your desired doneness. Here are the temperature guidelines for you to get exactly what you want.
|
Steak Doneness |
Temperature |
|
Rare |
120-125°F |
|
Medium Rare |
130-135°F |
|
Medium |
140-145°F |
|
Medium Well |
150-155° |
|
Well Done |
160°F and above |
Keep in mind that the steak will continue to cook slightly after being removed from the grill due to carryover cooking. Here is a tip, it is a good practice to remove the steak from the grill when it is 5°F below your target temperature.
5. Rest the Steak
After grilling, let the ribeye rest for at least 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy bite.
6. Enhancing the Flavor
For an extra touch of indulgence, top your ribeye steak with a slice of compound butter as it rests. You can make a simple compound butter with softened butter, minced garlic, chopped parsley, and a squeeze of lemon juice.
When Wondering How to Grill Ribeye on Gas Grill,
Keep in mind these few techniques.
- Basting
During the grilling process, you can also baste the steak with a mixture of melted butter, crushed garlic, and fresh herbs like thyme or rosemary. This adds a layer of richness and aroma to the steak.
- Sauces and Sides
While a perfectly grilled ribeye needs little accompaniment, you can serve it with classic steak sauces like chimichurri, peppercorn sauce, or blue cheese butter. Popular side dishes include garlic mashed potatoes, grilled asparagus, or a fresh green salad.
Tips for the Perfect Grilled Ribeye
- Always use a meat thermometer. Using a digital meat thermometer ensures you cook your ribeye to the desired level of doneness. It removes the guesswork and helps avoid overcooking.
- Keep the Lid Closed. Keeping the lid closed during cooking helps maintain a consistent temperature, reducing cooking time and preventing flare-ups from dripping fat.
- Avoid Flipping Frequently. For the best sear and crust, avoid flipping the steak more than once. Let it cook on one side, sear properly, and then flip to cook the other side.
- Experiment with Wood Chips. If your gas grill has a smoker box, consider adding wood chips (like hickory or mesquite) for a smoky flavor. This can enhance the taste of your ribeye, giving it a hint of traditional barbecue.
- Don’t Overcrowd the Grill. Leave enough space between steaks to allow even cooking. Overcrowding the grill can lower the temperature, leading to uneven cooking.
Common Mistakes to Avoid While Grilling Ribeye on Gas Grill
Overcooking the Steak
Ribeye is best enjoyed medium-rare to medium, where the meat is still tender and juicy. Cooking it beyond this point can result in a tougher texture.
Not Letting the Steak Rest
Cutting into the steak immediately after grilling can cause the juices to spill out, leaving the meat dry. Always rest your steak before serving.
Using Too Much Marinade
While marinades can add flavor, using too much or marinating for too long can overwhelm the steak’s natural taste. Stick to simple seasonings that complement rather than overpower the meat.
Cooking with Cold Meat
Grilling a cold steak straight from the fridge can cause uneven cooking. Always let your steak come to room temperature before grilling.
Serving and Pairing Your Ribeye Steak on a Gas Grill
A grilled ribeye steak is a versatile dish that pairs well with a variety of sides and beverages:
- A robust red wine like Cabernet Sauvignon, Malbec, or Syrah complements the rich, beefy flavor of ribeye.
- A bold IPA or a malty stout can stand up to the richness of the steak.
- You can also pair it with lime water.
- Garlic mashed potatoes, creamed spinach, roasted vegetables, or baked potato with sour cream and chives.
Key Tricks to Grill Ribeye on a Gas Grill
- Choosing the Right Ribeye Steak is important. To get the best and most flavorful textured steak, you need to determine your steak thickness. For optimal grilling, choose ribeye steaks that are at least 1 to 1.5 inches thick.
- Thicker steaks are easier to sear on the outside without overcooking the inside. They also provide a juicy, tender bite.
- Grade and Quality is essential. You need to look for USDA Prime or USDA Choice grade ribeye steaks, as these have higher marbling content, contributing to better flavor and tenderness.
- Wagyu or Kobe ribeye steaks are also excellent choices if you want an indulgent experience, though they come at a premium price.
- Other than that, fresh ribeye steaks are delicious, but aged steaks (either wet-aged or dry-aged) offer an enhanced depth of flavor.
- Dry-aged ribeye steaks, in particular, have a nutty, concentrated taste due to aging, making them a luxurious option.
Conclusively for How to Grill Ribeye on Gas Grill?
Grilling a ribeye on a gas grill is an art and requires the right technique to intensify its marbling texture and rich flavor. If everything is done right as per our guide, you can certainly get a mouth-watering and perfectly cooked ribeye, which is ideal for a steak lover to enjoy your feast with your family and friends.
Hope you enjoyed this guide. You can also read more at 4seasongrills.com
Happy grilling!
