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Grilling the Rib-Eye

post #1 of 2
Thread Starter 
I have been in the meat business for the past 22 years. It has always been my passion to grill my food.
I have read "countless" cooking/grilling tips on how to grill a good steak.
I have to tell you...they are all different. That's only because we all want things just a little different from the next guy.
I must offer my personal opinion on this subject.
To grill the best steak, you only need a few things.
1) The steak itself...
2) A heat source...be it gas or charcoal, it does not not matter...
3) Tongs to turn the meat...
4) A little seasoning salt...
5) A quick read meat thermometer...
6) An appetite...

Start by pre-heating the grill.
If gas, preheat on high--lid closed. If charcoal pre-heat with lid open. If gas, keep all the burners on high. You don't need anything fancy, One burner grills will work just fine. You don't need the "starting" temperature". Just turn it up! You'll will have the right heat! Trust me here please
If charcoal, keep the coals off to one side of the grill. This will leave you a "direct" heat zone and an "in-direct" heat zone. Remember this...if you use charcoal, you have NO control over the heat. You get what that coal wants to deliver. Regular briquettes will give you the same flavor as the hardwood lumps. The lump coal WILL burn hotter though. This is NOT an absolute necessity. The choice is yours...

Pre-heat your steak.
I simply mean this...Bring your steak to room temperature by placing on the counter for ~ 1 hour. Don't cook a "cold" steak. Although it can and will cook when refrigerator temperature, it is best when cooked at a room temperture for the following reason. When cuts of meat are processed by meat handlers/butchers, the meat is done so in a cold environment. The steak remains cold so that when the meat is placed out for sale, the unavoidable temperature rise will not be too great as to allow bacteria to grow. For the sake of preventing any unwanted bacteria, this cold temperature "holds" the moisture within the meat towards the "center" of the steak.
Warming to room temperature releases the hold that the cold meat has on it's juices. "It's blood" !!!
This is turn makes the moisture within the steak spread to it's entirety. When you cook a cold piece of meat, the majority of it's moisture is in the center of the meat. When you start raising the temperature of the outside from your heat source, you automatically beging to "dry" those layers less of the moisture.
Do yourself a big favor....PRE-HEAT THE MEAT!

Place room temperature steak on the pre-heated grill.
This is self-explanatory isn't it???-
Don't be overly concerned about the position of the steak. You want a "flavorful" steak, not a photograph of "grill-lines".

Don't "time" it!
Place the steak on and let it cook. If you want to know minutes...give it "ONE"--MAX!!!
Let it seer...but don't plan on cooking it halfway.

Learn the "feeling".
I don't mean touch the meat, I mean "learn" that feeling. For the sake of those who need actual times, there are none. I'll ballpark it for you.

Throw the meat on side one, wait less than a minute, flip it over, give side two less than a minute. Flip it back to side one. Let it cook. (Use high heat. It's not going to burn, you're not going to let it) Cook on side one for "a couple" of minutes. Flip to side two. Cook "a couple" of minutes. Back to side one. Cook "a couple" of minutes. Back to side two. Cook a couple of minutes. Point here being this...Keep the meat moving. It will not burn that way. All those sayings of "flip only once" are just not true. Although you may get a decent result that way, this way is better. You want to eat, you don't want to create an addition to your photo albums...

Season to taste.
Now that the meat has cooked to almost it's desired temperature, add your season salt. The less time salt is in contact with meat, the less time it has to "dry out" the muscle.

At this point, insert your meat thermometer.
Pick your desired choice style of wellness. Rare---120, Medium rare---130, Medium--- 140, Medium Well--150, Well---Go out to a steak house, you are ruining a grand piece of beef.
Many people say that the meat continues to cook after pulling off the grill. ABSOLUTELY! Let it "continue cook" for a few minutes. As it does continue to cook, it also begins to cool (doesn't make sense does it???). What happens to the meat is the cooking/cooling effect releases any of the juices that harbored towards the center of the meat. Result---Juicier steak.

Unless you place this steak on an ice cold platter or plate, you can not go wrong with this step.

Now use a sharp steak knife and dig into what is sure to be an outstanding piece of meat.

You don't need all those "extra" steps that many people push. It's very simple,
Season Salt

I've never been an advocate of only turning the meat once. I feel you are taking too big of a chance of burning the outside and having the inside too rare. It's not hard. You just must be aware that this meat is in need of a bit of care while cooking. Treat the meat good and it will treat you good. Char it and you will just piss it off!

Always flip with tongs--Do NOT puncture the outside. With the exception of when you insert the meat thermometer. Always insert the thermometer from the side. Not the top.

Use season salt liberally. DON'T salt until the meat is cooked. You WILL dry it out if put it on before it is ~90% cooked.

If you deem it necessary to cut the meat, DO IT! There is not that much juice going flow out. Remember, if the steak was "pre-warmed" the juices are not "concentrated" in any one area.
A steak done to your liking of wellness with a little cut in it is better than one done too well or not enough.

Remember the "let it sit" rule. VERY IMPORTANT....

Bon appetite'
post #2 of 2
Hello. Welcome to Cheftalk.
I hope you will have a good look round and feel free to post in any of the fora. There are a couple of them which are for food professionals - but there are all levels of cooks on here, from at home cooks, like me - to master chefs.
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