I'm showing tips for grilling beef steaks at home because a lot of you guys have been asking how to grill the perfect steak. This video is a collaboration with Beef. It's What's For Dinner on behalf of the Beef Checkoff.
Recipe For the Ribeye Steak:
1 thick-cut boneless ribeye steak, at least 1.25 inches thick
1 teaspoon smoked paprika
1 teaspoon ancho chile powder
1 teaspoon ground cumin
Kosher salt
Cook's notes:
I like to use a steak that is 1.5 inches thick, you can also use a bone-in ribeye steak also.
When cooking thick steaks, you really want to use a digital probe or instant-read thermometer. It's really hard to guess the doneness of a thick steak.
Begin Cooking:
Make the spice rub by adding the paprika, cumin and ancho powder to a small bowl, mix well. Season the steak with a generous pinch of salt and spice rub on both sides of the steak and on the sides. Let sit in the fridge for 15-25 minutes. You can marinate up to two hours, but don't add the salt until right before you grill the steak otherwise it might pull out too much juice.
Preheat one side of your charcoal or gas grill to medium-high heat and the other side to medium-low heat for 10-20 minutes so it's nice and hot. Place the ribeye steak on the hot zone of the grill and press the meat down so it makes maximum contact with the grill. Cook for 3-5 minutes, or until really nice grill marks form, flip and repeat on the other side.
Move the steak to the cooler side of the grill, and close the lid. Cook for 3 minutes, flip, and cook another 3 minutes. Insert the thermometer through the side of the steak and push it all the way to the center. Keep cooking until the internal temperature it 140 degrees for medium-rare. Remove from heat and allow the steak to rest 5-7 minutes t the juices can re-distribute. The internal temperature will rise another 5 degrees while the meat rests, so factor that into how you want your steak cooked.
Recipe For the Ribeye Steak:
1 thick-cut boneless ribeye steak, at least 1.25 inches thick
1 teaspoon smoked paprika
1 teaspoon ancho chile powder
1 teaspoon ground cumin
Kosher salt
Cook's notes:
I like to use a steak that is 1.5 inches thick, you can also use a bone-in ribeye steak also.
When cooking thick steaks, you really want to use a digital probe or instant-read thermometer. It's really hard to guess the doneness of a thick steak.
Begin Cooking:
Make the spice rub by adding the paprika, cumin and ancho powder to a small bowl, mix well. Season the steak with a generous pinch of salt and spice rub on both sides of the steak and on the sides. Let sit in the fridge for 15-25 minutes. You can marinate up to two hours, but don't add the salt until right before you grill the steak otherwise it might pull out too much juice.
Preheat one side of your charcoal or gas grill to medium-high heat and the other side to medium-low heat for 10-20 minutes so it's nice and hot. Place the ribeye steak on the hot zone of the grill and press the meat down so it makes maximum contact with the grill. Cook for 3-5 minutes, or until really nice grill marks form, flip and repeat on the other side.
Move the steak to the cooler side of the grill, and close the lid. Cook for 3 minutes, flip, and cook another 3 minutes. Insert the thermometer through the side of the steak and push it all the way to the center. Keep cooking until the internal temperature it 140 degrees for medium-rare. Remove from heat and allow the steak to rest 5-7 minutes t the juices can re-distribute. The internal temperature will rise another 5 degrees while the meat rests, so factor that into how you want your steak cooked.
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