Grilling a bone-in ribeye on a gas grill is one of those experiences that can really elevate your cooking game. The juicy marbling and rich flavor profile of a ribeye steak, combined with the smoky goodness from the grill, creates a dish that’s hard to resist. So, if you’re ready to impress your family and friends with a delicious steak, let me walk you through how to do it right!
Preparing the Steak
First things first, you’ll want to start with the right kind of ribeye. A bone-in ribeye generally weighs around 2-3 pounds, and it’s best if it’s at room temperature before grilling. This helps with even cooking. To season it, all you need is salt and pepper. Generously sprinkle both sides of the steak. For a little extra flavor, you might also add garlic powder or a dash of your favorite steak rub. I usually let the steak sit for about 30 minutes after seasoning to really let those flavors soak in.
Setting Up the Gas Grill
Now that the steak is ready, let’s talk about your gas grill. Make sure to preheat it on high for about 10-15 minutes. This step is crucial because a hot grill helps develop a beautiful crust on the steak. Once it’s hot, you’ll want to decrease the temperature to medium-high. If your grill has multiple burners, you can turn off one side and use that for indirect heat later on. Getting this right means you’ll get that amazing sear while ensuring the inside cooks perfectly too.
Grilling the Ribeye: Step-by-Step
Here’s a step-by-step list to help guide you through the grilling process:
- Preheat the grill on high for 10-15 minutes.
- Season your ribeye with salt and pepper (and any extra spices you prefer).
- Place the steak on the hot grill over direct heat.
- Sear the steak for about 4-5 minutes on one side.
- Flip the steak and sear the other side for another 4-5 minutes.
- Move it to indirect heat (if using a two-zone setup) and close the lid.
- Cook until you reach your desired doneness. This usually takes about 10-15 minutes depending on thickness.
- Use a meat thermometer to check; aim for around 130°F for medium-rare.
- Remove from the grill and let the steak rest for about 10 minutes before slicing.
Finishing Touches and Serving
Once the ribeye has rested, it’s finally time to slice into it. Take your knife and cut against the grain to keep the meat tender. As you plate the steak, I love to add a touch of fresh herbs or a pat of compound butter on top for an extra layer of flavor. Pair it with some grilled vegetables or a fresh salad, and you’ve got yourself a stunning meal. It’s truly one of the best ways to enjoy a delicious cut of meat and share it with those you love.
Grilling a bone-in ribeye on a gas grill is not just about cooking; it’s about creating a mouthwatering experience. Each bite delivers that delightful balance of tenderness and rich flavor. So, gather your ingredients, fire up the grill, and don’t forget to enjoy the process!
FAQ
1. How long should I grill a bone-in ribeye?
The grilling time varies based on thickness and desired doneness. Generally, it’s about 4-5 minutes per side for a good sear, and then around 10-15 minutes over indirect heat.
2. What temperature should a ribeye be when it’s done?
For medium-rare, you want an internal temperature of about 130°F. For medium, aim for around 145°F.
3. Do I need to marinate a ribeye before grilling?
Marinating isn’t necessary, but it can enhance the flavor. Simple seasoning with salt and pepper often works wonders on its own!