We used to pretty much burn steaks in our family. Cooking them to a gray, well-done, offensive-to-any-meat-lover wellness was the standard. My brother took over and has since become a master of meats, and the perfect Grilled Ribeye Steak has become his signature make. It’s such a pure and simple way to enjoy a prime cut of beef that there’s no need for complicated marinades or fancy techniques.Â
As it turns out, the trick to a really good ribeye is not to overcook it. You simply get a strong sear on both sides from a screaming hot grill then cook it a tad bit longer to desired doneness, a solid medium being the highly recommended end point. This yields a rich, juicy steak that’s melt-in-your mouth tender.
After resting, my brother cuts the steak properly by separating the fat cap from the eye and arranges all the pieces artfully on a massive cutting board for everyone to serve themselves from. It’s nice because you can get a little bit of the fat cap, a little bit of the eye and a little bit of more or less well-done bits, based on preference. Enjoy this beautiful hunk of meat as-is or with some chimichurri or cowboy butter and a side of these spicy potato wedges.
