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The Cowboy’s Grill Guide for Cut Ribeye
The Cowboy’s Grill Guide for Cut Ribeye

The Cowboy’s Grill Guide for Cut Ribeye

All the meat connoisseurs who live to eat steaks happen to enjoy the ribeye cut the best. It is the most succulent assortment of meat that you can eat. Thick and juicy, the ribeye is the best cut of steak to eat when cooked properly. Of all the ways that you can cook a ribeye steak, by far one of the most popular ways of going about it is cooking it Cowboy style. Full of flavor, juicy and simply delicious, the Cowboy style ribeye steak epitomizes the ‘food’ in foodgasm. The thing is that putting the ribeye and cooking it on a grill can be a little challenging. You need to do it just right to get the perfect steak. Here is the Cowboy’s grill guide for cut ribeye that will help you achieve that level of meaty BBQ goodness from your favorite cut of the meat.

Tip Number 1

Defrost RibeyeThe first thing on the Cowboy’s grill guide for cut ribeye is taking out the meat early in the morning from the freezer and putting it in the fridge. In about 8 hours, this baby will defrost. After the cut of meat has defrosted, take it out of the fridge for about half an hour before you have to place it on to the grill for cooking.

Tip Number 2

The second tip from the Cowboy’s grill guide for cut ribeye is to make sure that the seasoning that you do on this steak is more than just generous. You really have to go all out with your seasoning on the ribeye to really get the flavor into the meat. It’s a very thick cut of meat and you want the flavor and aromas to seep all the way through so that it gives you that distinctive taste in every morsel.

Tip Number 3

Preheat Grill

Preheat Grill

The third tip from the Cowboy’s grill guide for cut ribeye is to make sure that your grill is preheated. Ideally, the temperature that your grill should already be up to by the time you put the ribeye on is between 325 to 350 degrees. Grilling these babies should always be done on indirect heat rather than direct heat and searing it should be done right at the end on direct heat.

As odd as it may sound to many people, there is a reason this is done. The ribeye cut is very thick. If you sear the meat right in the beginning, you risk causing the meat to dry up because the meat will start to contract and push out all the good moisture which you expect from a perfectly cooked steak. Cooking it on indirect heat will make sure that the meat is properly moist and full of the flavors.

Tip Number 4

20 min

20 min

The fourth tip in the Cowboy’s grill guide for cut ribeye is to cook the meat for almost about 20 minutes on each side before you flip it. Make sure that you’re flipping it on time and not letting it sit on one side for too long. Use a meat thermometer to keep a check on the internal temperature of the meat. Once the temperature of the meat inside goes up to 130 degrees, move the ribeye over to direct heat. About a minute and a half from each side will be more than enough.

Tip Number 5

The final tip for the perfect steak according to Cowboy’s grill guide for cut ribeye is to close the damper on the kid when you move the steak over to the direct heat. This helps to reduce any of the flare-ups which can be caused by the fats from the steak. Follow these tips when you’re making a Cowboy style cut ribeye steak and you will taste nothing short of perfection in every bite of the steak.