How To Cook A Ribeye Steak

So, you have chosen a delicious looking ribeye steak from your local supermarket, or butcher, and want to know the best way to cook it. I'm glad you stopped by! This post will detail how to prepare and cook a Ribeye Steak.

There are three basic steps in cooking the perfect ribeye steak. Each of the steps is important, and independent of the cooking medium. In other words you can use this method to grill, broil, or cook a ribeye steak any way that you want to.

Step 1: Extreme Heat
In order to get a good sear on the steak an exceptionally high heat is necessary. It is not possible to get your grill or pan "too hot".  A mere 300 - 400 degree oven or pan is not going to cut it. If you are grilling prepare a three or four level fire. The intense heat is necessary to create a depth of flavor characteristic of good steak. It is important to watch the ribeye as it cooks, and make sure that it doesn't cross the line between sear and burnt.

When grilling a ribeye steak I make sure that my grill is over 600 degrees before I attempt to lay the steak on the cooking grate. Once the steak is on the heat let it cook without touching it for 90 seconds to 2 minutes, then check and make sure that the sear is dark brown. When the first side is done, flip it and let it cook for the same amount of time on the second side. Finish the steak over indirect heat.

Step 2: Make Sure The Steak Is Completely Dry
I threw some brazilian garlic steak on the grill this past weekend with a new marinade that I was testing. I was sorely disappointed because I couldn't get the steak to sear, even with a screaming hot grill. After some testing I found that there was too much moisture in my basting mixture, which was steaming the steak, rather than letting it sear properly.

Before you place your ribeye steak on the grill make sure that it is bone dry. Take a couple of paper towels and blot it until the surface moisture is completely gone. After you have dried it with paper towels touch the surface of the ribeye and make sure that it is dry; it should feel dry and a little sticky. If is feels slimy and/or wet, then go back to the paper towels and try again.

Step 3: Don't Over or Under Cook Your Steak
This really seems like a no brainer, but it is the single largest problem that most of us have when grilling or broiling steak. If you want to get the right internal temperature, and you don't have a lot of experience cooking steak, always use a meat thermometer. That is the only surefire way to ensure that the steak is cooked to your liking. Over time you will develop other methods, such as the touch or sight methods, but if you are just starting and want to get it right, then use a meat thermometer.

Following the above steps will help ensure that your ribeye steak dinner is delicious every time.

Top 5 Most Popular Cuts of Beef

This post was provided by Jason Slee on behalf of Omaha Steaks. Jason is a weekend griller and enthusiast. He enjoys grilling in warm weather and his favorite cut is the ribeye. 

Rich in protein and full of flavor, beef is often the centerpiece of a lavish dinner. It's so versatile that it readily goes from humble burgers to steaks at the best restaurant in town. Beef is as much a part of high-end celebratory dinners as it is of picnics and backyard barbecues. Whether you enjoy beef as a comfort food, a luxurious treat or an everyday entree, you can't go wrong with any of the five most popular cuts of beef.

Chuck Pot Roast

Cut from the shoulder, chuck roasts have an optimal balance of lean meat to flavorful fat for grinding and roasting. A well-marbled chuck pot roast stays tender and flavorful on the stovetop or in the slow cooker. The ultimate comfort food, a chuck roast studded with cloves of garlic and cooked in its own juices makes a magnificent main dish for a Sunday meal or a dinner party. Chuck cuts are also some of the most economical, so you can feed a crowd on a single chuck pot roast.

New York Strip Steak

If you're looking for luxury, a New York strip steak is an excellent choice. You'll also find it listed as a short loin steak, Kansas City steak or just plain strip steak, but they all refer to the same piece of lean beef. The strip steak has so many names because it's so versatile. Leave a little of the neighboring tenderloin attached and you have a porterhouse; cut it with the bone and it becomes a T-bone steak. It's a well-marbled cut that lends itself to grilling, broiling and pan-searing.

Top Round Steak

Round steaks get their name from their origin, not their shape. They come from the round primal cut, the substantial portion of beef at the top of the hind legs. Top round steaks aren't too tender to stand up to bold marinades and strong spices. If you're watching your waistline, pick top round steaks; you'll get a lean, but tasty piece of beef that fills you up without breaking your calorie budget. These steaks are best sliced on the bias for delicious cheesesteak sandwiches, stir-fried dishes and London broils.

Top Sirloin Steak

Flavorful, juicy and tender, top sirloin is a luxury steak. Cut from the tender band of meat that runs just under the tenderloin, top sirloin steaks have more beefy flavor than tenderloin cuts like the filet mignon. You won't pay top dollar for top sirloin, either; this steak is one of the more affordable cuts. Another bonus: top sirloin is leaner than costlier tenderloin steaks.

T-Bone Steak

The T-bone is actually a few steaks in one. This immense steak cut includes a New York strip and a tenderloin steak in one kingly portion of beef. A T-bone steak is perfect broiled or grilled. Enjoy it with all the traditional trimmings like a fluffy baked potato and a robust spinach salad.

The Best Simple Steak Marinade Recipe

There are thousands of steak marinades out there, but some are cumbersome, and others contain ingredients that you have never heard of. This Simple Steak Marinade Recipe is delicious and easy to prepare.

Ingredients:
3 clovers of garlic, minced
1 lime juiced
1tbs kosher salt
1/2 tbs black pepper
1/4 C red wine vinegar
1/2 C olive oil

Directions:
Combine all ingredients in a large zip top bag. Mix until well incorporated. Marinate four 8 oz. steaks of your choice. If you are using ribeye, sirloin, or strip steaks, then you will only need to marinade them for 4-6 hours. If you are using tougher cuts of beef such as flank steak, chuck, or country style ribs, then let them marinate overnight. Letting them marinate longer will allow the acid in  the marinade to work a little longer on the muscle fibers, and soften them up.

Grill them over high direct heat until cooked to your liking.

How To Grill Vegetables

For some reason we (men) have no problem throwing a 24 oz porterhouse steak on the grill, but when it comes to grilling vegetables we are a little skittish, and rightly so. If you are like me you have tried to throw a few veggies on the grill before, but they always come off burnt and dry. If you have had this experience this vegetable grilling guide is for you.

You Can't Just Throw Vegetables Over The Coals
Meat has fat, and vegetables don't. This is the simple reason that the dry broiling cooking method of the grill is a bit unfriendly to vegetables. If you were to just place them on the grill they would dry up, and burn. You need to give them a little love before grilling.

How To Grill Filet Mignon: Cooking Filet Mignon On The Grill

Grilling Filet Mignon can be somewhat challenging. The first time that I tried to grill fillet mignon I was excited to  cook such a fabled and expensive cut of beef. I prepped the steak with my favorite seasoning blend and threw it on an extremely hot grill. After a few minutes I flipped it and seared the other side. By this time the surface was nearing a black color, and I was in danger of burning it.

I removed the filet from the grill and let it rest for ten minute. I dished up my plate and with a watering mouth I cut into what was to be the perfect steak. To my horror, I quickly realized that the steak was completely rare in the center. I threw it back on the grill and ended up burning the outside by the time the inside was done. After this experience I went back to the drawing board and have tried a number of techniques to develop this fool proof method for Grilling Filet Mignon.

Grilled Whole Chicken : The Best Method To BBQ A Whole Chicken

There is nothing more delicious than diving into a deliciously moist perfectly grilled chicken hot off your backyard grill. Over the years I have cooked a number of whole chickens on the grill, and tested an lot of different methods.

I remember the first time that I grilled a whole chicken. I was determined to grill the perfect bird. I brined and seasoned the chicken and grilled it over indirect heat for an hour an a half until the temperature of the breast was at 160 degrees. I carefully removed the chicken from the grill and covered it with tin foil to rest for 30 minutes.

With eager haste I sliced into what I was sure would be the best grilled chicken ever. I sliced into the breast and it was beautifully cooked and deliciously moist. Then I dove into the thigh, and it was raw.

How To Cook The Perfect Prime Rib Roast Beef

Cooking a Prime Rib Roast is much easier that you might think. It is similar to cooking any other roast, but it has the potential to be the best roast that you have ever cooked. This guide will walk you through preparing and cooking the ultimate prime rib roast. This guide is meant for cooking on a charcoal grill, but the same method applies to Gas Grills and Ovens as well. This guide doesn't give a hard grilling recipe for prime rib, but it outlines the techniques necessary to grill the perfect roast with any flavor profile.

What is a Prime Rib Roast?
A prime rib roast is also simply called a rib roast. The main difference between a simple rib roast, and a prime rib roast, is that the prime version is graded as USDA Prime. This means that it is the highest quality of beef; in other words it has more marbling, and will taste a little better and be a bit more tender than Choice and Select grades of beef.

The Rib Roast comes from the rib section of the cow. It is the roast version of a Rib-eye Steak. If you take four to six rib-eye steaks and smashed them back together, you would have a prime rib roast.

Find The Perfect Barbecue Grill Basket For Grilling Hamburgers, Fish, and Vegetables

Sometimes I want to grill something more than just steak and chicken. There are all sorts of gadgets that can help you to grill just about any type of food, from rice to fish. One of my favorite grill tools is the Grill Basket. These nifty gadgets come in a variety of sizes and shapes to help you to grill just about any type of food.

Vegetable Grill Basket

If you haven't hat the opportunity to grill vegetables yet, you are missing out. The slight smokey flavor coupled with a little char makes them delicious. Depending on the recipe you can usually throw onion slices, or halved tomatoes on the grill, but for some recipes you need to dice the veggies before grilling. For those times a vegetable grill basket is a must.

The awesome thing about a vegetable grill basket is that you can turn all of the veggies at once. The onions don't fall apart, the tomatoes don't get squished, and the zucchini comes out in one piece.

How to Cook Filet Mignon on the Stove and in the Oven

I have cooked my own fair share of beef over the years. Most of the time I like to grill steaks and roasts, but sometimes the weather doesn't cooperate, and if you live in a place like Idaho, then it is bitter cold in the middle of the winter. At these times I resort to cooking on the stove top or in the oven. One of my favorite cuts of beef to cook is filet mignon, a.k.a. tenderloin.

What is the best way to cook Filet Mignon?

Filet mignon can be difficult to cook, because its consistency is so much different from other cuts of beef. It is extremely tender and lean. Because of its' lean nature some precautions need to be taken to ensure that the filet mignon comes out juicy and flavorful. I have three tips for you to ensure that your Filet comes out every time.

How Many Calories in Grilled Chicken Breast, Thighs, and Drumsticks

Chicken is one of my favorite foods to grill. It is delicious and takes on flavors easily. The following chart details how many calories are in a chicken breast, thigh, drumstick and wings. The nutritional value is shown with skin on and off. The size shown is for cooked chicken. A 3 ounce size is used here because four ounces of uncooked chicken is equal to 3 ounces of cooked chicken. So the calories in a 4 oz chicken breast, uncooked, is equal to the calories in a 3 ounce cooked chicken breast.