Take your traditional ribeye recipe and toss it out the window! Well, don’t toss the ribeye… just the old way of thinking when it comes to grilling one of the most tender cuts of meat out there.
Think about all of the times you’ve grilled a ribeye, or pan seared one, or seared and then finished things off in the oven. Now, think about this. Why not start that ribeye in the oven and then finish it over some hot coals?
Why This Works:
If you’re a barbecue guy, in the sense of smoked Boston butt, you know that “low and slow” is the path to true cue happiness. Why? Because the slower cooking temps over a longer period of time break down tough cuts into juicy, fall apart, tasty delights.
Why? Because the slower cooking temps over a longer period of time break down tough cuts into juicy, fall apart, tasty delights.
Because the slower cooking temps over a longer period of time break down tough cuts into juicy, fall apart, tasty delights.
But how does this work with a cut that’s already tender? The lower temp of the oven cooks the meat but the shorter cooking time associated with the high-heat grilling does not break it down or make it tough. Also, the lower temp does not trigger excess browning or burning, etc. It will brown up a bit but the inside will remain a pink medium rare – depending on the thickness of the cut.
- A few thick rib eyes – at least an inch or thicker
- Sea salt
- Cracked black pepper
- Worcestershire sauce
Could these be any more simple?
This is actually more of a method more than a recipe, but you’ll get the idea as we work through this very simple process.
- Pre-heat your oven to 275 degrees.
- Season the ribeyes with sea salt and cracked black pepper and let the spices soak in.
- Add a dash or two of Worcestershire sauce or garlic if desired.
- Place the steaks on a rack over a drip pan and bake for about 35 to 45 minutes depending on thickness.
- Remove the ribeyes from the grill when their internal temperature reaches 125 degrees.
- Get your charcoal fired up before removing the steaks from the oven.
- Let the steak rest for a four to five minutes as you get your grill fired up and ready to go. The steaks will start to bead up juices and become browned on the outside – if you were to slice them open you would see a very, very pink center.
- Grill those ribeyes over high heat for a few quick minutes on both sides and serve ’em up hot! No need to rest the steak further.
Why No Post-Grilling Rest:
The meat already rested when you removed it from the oven. The grill just added some searing and grill marks to the outside – you’ll have the juices ready to go with a grilled steak that’s hot off the grates! Why not eat your steak when it’s hot?