Rib Steak Royale
After Flank, Rib steak is my favorite cut of meat for the BBQ. When I'm in the mood for a juicy piece of meat, 2 inches of rib steak will always do me just fine. I like mine medium-rare, but consult the chart for the correct cooking times for whatever temp floats your boat.
I think steaks get mistreated. Not that I'm going to start a support group for them, but I think we overwork one of life's most simple meals.
Get this... Season, Sear, Flip, Sear, Sit, Eat
Follow those simple guidelines in coordination with the below temperature chart and you will produce a perfect steak every time. Always remember to get that grill scorching hot.
Every steak only needs a little Magic Oil & Kosher salt before it hits the grill. Always remember to let your meat stand for 15 minutes after cooking, before slicing it. Otherwise you will end up with a platter full of juice and a gray, dry steak.
I always use my digital probe thermometer when dealing with meat. It takes all the guesswork out of grilling.
Besides, I am easily distracted (by almost anything, beer, shiny objects) and would ruin many a meal if I didn't have something special looking out for me. Call it idiot control.
Grill Chart
STEAK TYPE |
THICKNESS |
RARE |
MED RARE |
MEDIUM |
Tenderloin, filet, flank or skirt steak |
1 inch
2 inch |
6-8 min
12-14 min |
8-10 min
14-18 min |
10-12 min
18-20 min |
Boneless top loin, rib, sirloin, top round or chuck |
1 inch
2 inch |
6-8 min
16-18 min |
8-10 min
18-20 min |
10-12 min
20-22 min |
Bone-in T-bone, porterhouse, rib, top loin or sirloin steak |
1 inch
2 inch |
10-12 min
18-20 min |
12-16 min
20-24 min |
16-18 min
24-28 min |
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