How To Cook Bone In Ribeye On Grill

The Perfect Technique for Grilling a Juicy Bone-In Ribeye

When it comes to grilling, few cuts of meat can compare to a perfectly cooked bone-in ribeye. The rich marbling and substantial bone impart incredible flavor, making it a favorite among steak lovers. To elevate your grilling game and serve up a juicy and tender bone-in ribeye, follow these simple steps:

1. Choose a High-Quality Ribeye Cut

Begin by picking out a high-quality bone-in ribeye from your trusted butcher or local grocery store. Look for well-marbled steaks with a thick bone, as these factors contribute to the juiciness and tenderness of the final result. Aim for a ribeye that is about 1.5 to 2 inches thick for optimal cooking.

2. Prepare the Ribeye

Before grilling, it’s important to properly prepare the ribeye steak. Take the steak out of the refrigerator and let it come to room temperature, allowing for more even cooking. Pat the steak dry with a paper towel and season generously with salt and pepper, or your favorite steak seasoning blend, on both sides. Let the steak sit with the seasoning for about 15-20 minutes to allow the flavors to penetrate the meat.

3. Preheat the Grill

Preheat your grill to medium-high heat, aiming for a temperature of around 400-450°F. This will help to create a beautiful sear on the outside of the steak while keeping the inside tender and juicy.

4. The Searing Technique

Place the seasoned bone-in ribeye directly on the hot grill grates. Sear the steak for about 2-3 minutes on each side, with the lid closed. This initial high-heat sear will create a caramelized crust and help lock in the steak’s natural juices.

5. Indirect Heat Cooking

After achieving a perfect sear, move the ribeye to a cooler part of the grill or reduce the heat to medium. This step allows the steak to cook more slowly and reach the desired internal temperature without charring the exterior.

6. Use a Meat Thermometer

For accurate cooking, use a meat thermometer to monitor the steak’s internal temperature. For medium-rare, aim for around 135°F, while medium should be about 145°F. Avoid cutting into the steak to check doneness, as this will release precious juices and result in a less moist ribeye.

7. Let it Rest

Once the ribeye reaches your desired doneness, remove it from the grill and transfer it to a cutting board. Allow the steak to rest for about 5-10 minutes under a tent of aluminum foil. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

8. Serve and Enjoy

After the resting period, it’s time to serve and savor your perfectly grilled bone-in ribeye. Slice against the grain for optimal tenderness and enjoy with your favorite side dishes or a simple salad.

Now that you know the secrets to grilling a juicy bone-in ribeye, it’s time to fire up the grill and impress your friends and family with your newfound grilling prowess. Remember, practice makes perfect, so keep experimenting and refining your technique to achieve steak perfection.