what's the best way to broil a ribeye steak?

Answer 1

Our favorite way is to grill a ribeye steak over a direct medium fire (350°F to 375°F) on a covered grill (recommended by many grilling recipes). For grilling times we use the cookout calculator at charcoalbob.com. Enter the details such as the thickness of each ribeye and how you want it done and it will give you instructions for how to grill perfect ribeyes every time.

Our favorite recipes also recommend allowing the steaks to stand at room temperature for 20-30 minutes before grilling and allow them to rest for 5 minutes after to keep them nice and juicy.

Answer 2

A Ribeye is a great cut of beef. Marinating or adding herbs and spices will ruin it. Season it with pepper only. Salt will draw out the juices and dry it. Salt it, if you must, after it is cooked. Depending on how thick the cut is broil 4 to 5 minutes a side. Never over medium rare. I usually, for a 1" steak, do 4 minutes on the first side then turn it. Then I watch it closely and when juices start to come up, it is done.

Answer 3

I like my steak medium rare and very tender so I always buy ribeye steaks. I don't broil or grill it. I turn the oven to 400º, put the steak on a metal plate, season it with black pepper and a little garlic powder - that's all the seasoning I do - and cook it for 10 minutes. I turn it over and cook 10 minutes longer. Then I turn on the broiler for 2 minutes or until the fat is brown and crispy - that's it. It always turns out perfect. Even my son, who is a BBQ connoisseur, likes the way I do my steaks.

Answer 4

PEPPERED RIB EYE STEAKS

4 beef rib eye steaks (1-1/2 inches thick)
1 tbsp. olive oil
1 tbsp. garlic powder
1 tbsp. paprika
2 tsp. dried ground thyme
2 tsp. dried ground oregano
1-1/2 tsp. pepper
1 tsp. salt
1 tsp. lemon-pepper seasoning
1 tsp. cayenne pepper
1 tsp. ground red pepper
Orange slices, optional
Parsley sprigs, optional

Brush steaks lightly with oil. In a small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill for 1 hour. Grill steaks (on outdoor grill or in broiler on lowest rack,) turning once, over medium-hot heat 14-18 minutes for medium-rare; 18-22 minutes for medium; 24-28 minutes for well-done. (Check occasionally to make certain steak are not overcooked.) Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley if desired. Makes 8 servings.

Note: Cooking time may be less, depending on the broiler.

Answer 5

A rib eye is a wonderful cut of meat and does not need to be marinated or over spiced. Just take it out of the fridge an hour before cooking, sprinkle with salt and freshly ground pepper (preferably a "gourmet" mix) and let stand at room temperature for one hour.

Broil as close to the heat as possible for 3-4 minutes per side (rare or medium rare). Please do NOT cook this fine piece of meat more than medium.

Bert

Answer 6

In a plate, place oil and steak spices (or spices of your choice).
Before you broil your steak, dip both sides of the steak in this preparation and broil it.
This goes for hamburgers or any other kind of broiled meats.

Answer 7

first marinade it in teriaki sauce for about an hour then throw it in the broiler be sure to keep it medium rare