Are you baffled about which cut of rib steak to grill for that perfect barbeque? Steak grilling is truly an art, which begins by choosing the right kind of meat. This blog post will guide you through the best cuts of rib steak for grilling, elevating your BBQ game to a whole new level.
Let’s dive in and unlock the secrets of savory grilled steaks!
Key Takeaways
- Rib-eye steaks, strip steaks, porterhouse steaks, T-bone steaks, skirt steaks, and flank steaks are all great cuts of rib steak for grilling.
- Rib – eye steaks have rich flavor and tenderness due to marbling.
- Strip steaks are tender, juicy, and stay flavorful on the grill.
- Porterhouse and T – bone steaks offer a combination of tenderness and bold flavor.
- Skirt steak is perfect for marinating and has a bold flavor that pairs well with sauces or lime juice.
- Flank steak has a beefy flavor but needs to be marinated for tenderness.
- Preparing the steak by bringing it to room temperature before grilling helps with even cooking.
- Seasoning the rib steak enhances its natural flavors – salt, pepper or favorite seasonings can be used.
- Grilling techniques like preheating the grill and not pressing down on the meat help create a delicious crust while keeping it juicy.
- Resting the rib steak after grilling allows juices to distribute evenly for more tenderness.
- Cooking times: medium-rare (130°F), medium (140°F), medium-well (150°F), well-done (160°F).
The Best Cuts of Rib Steak for Grilling
Rib-eye steaks, strip steaks, porterhouse steaks, T-bone steaks, skirt steaks, and flank steaks are all perfect cuts of rib steak for grilling.
Rib-eye Steaks
Rib-eye steaks are a top pick for grill lovers. They come from the ribs of a cow, hence the name. The rib-eye cap steak is their crown jewel. Grill fans love this cut due to its rich flavor and soft feel.
It gets these traits from the many small fat bits across it, called marbling. This fat melts while grilling adding taste and tenderness to every bite!
Strip Steaks
Strip steaks, also known as New York strip or Striploin, are among the best cuts of rib steak for grilling. These steaks come from the loin section and are known for their tenderness and rich flavor.
With a good amount of marbling, they stay juicy on the grill and have a satisfying beefy taste.
When grilling strip steaks, it’s important to let them reach room temperature before cooking. This helps them cook more evenly. Seasoning with salt and pepper is usually enough to enhance the natural flavors of these steaks, but you can also use your favorite steak rubs or marinades if desired.
Grill your strip steaks over high heat for about 4-5 minutes per side for medium-rare doneness. If you prefer a medium or well-done steak, simply add a couple more minutes to each side.
Once cooked to your liking, remove the steaks from the grill and let them rest for a few minutes before slicing into them.
Porterhouse Steaks
Porterhouse steaks are one of the best cuts of rib steak for grilling. They are known for their large size and incredible flavor. The Porterhouse steak is actually a combination of two different cuts: the New York strip on one side and the tenderloin filet on the other.
This makes it a favorite among meat lovers who want both tenderness and bold flavor in their grilled steaks. When cooked properly, Porterhouse steaks have a juicy and rich taste that is hard to resist.
So if you’re looking for a show-stopping cut of beef to grill, give Porterhouse steaks a try!
T-Bone Steaks
T-Bone steaks are one of the best cuts of rib steak for grilling. They have a T-shaped bone in the middle, which separates two different meat sections: the tenderloin and the strip loin.
The tenderloin is known for its tenderness, while the strip loin is flavorful and juicy. When grilled properly, T-bone steaks offer both these delicious qualities in one cut of meat.
So if you’re a meat lover looking to grill a mouthwatering steak, don’t forget about T-bone!
Skirt Steaks
Skirt steaks are a tasty and versatile cut of beef that is perfect for grilling. They come from the diaphragm muscle, known for its rich flavor and tender texture. Skirt steaks are long and thin, making them ideal for marinating and cooking quickly over high heat.
They have a coarse grain that absorbs marinades well, resulting in flavorful and juicy meat. Skirt steaks can be used in various dishes like fajitas or served as standalone grilled steak.
Their bold flavor pairs well with chimichurri sauce or a squeeze of fresh lime juice. So next time you fire up the grill, consider giving skirt steak a try!
Flank Steaks
Flank steaks are another great option for grilling. They come from the abdominal muscle of the cow and are known for their rich, beefy flavor. Flank steaks are leaner compared to some other cuts, but they can still be incredibly tender if cooked properly.
To ensure tenderness, it’s important to marinate flank steak before grilling to help break down the tougher fibers. You can use a variety of marinades, such as citrus-based or soy sauce-based ones, to add flavor and tenderize the meat.
When grilling flank steaks, it’s best to cook them quickly over high heat to achieve a nice char on the outside while keeping them juicy on the inside. It’s also important to slice flank steak against the grain when serving for maximum tenderness.
Tips for Grilling Rib Steaks
Prepare the steak by bringing it to room temperature before grilling.
Preparing the steak
Before grilling your rib steak, it’s important to properly prepare it. Start by removing the steak from the refrigerator and allowing it to come to room temperature for about 30 minutes.
This helps ensure even cooking. Pat the steak dry with paper towels to remove any excess moisture, which can interfere with browning.
Next, season the steak generously with salt and pepper or your favorite seasoning blend. This enhances the flavor of the meat as it cooks on the grill. If you have a thicker cut of rib steak, you may want to consider marinating it beforehand to add extra flavor and tenderness.
Once seasoned, preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
Now you’re ready to cook! Place the rib steak directly onto the hot grill grates and let it cook undisturbed for a few minutes on each side until desired doneness is reached. Use a meat thermometer inserted into the thickest part of the steak – 120°F for rare, 130°F for medium-rare, 140°F for medium, and so on – to achieve your preferred level of doneness.
Seasoning
Seasoning is an important step when grilling rib steaks. It adds flavor and enhances the taste of the meat. You can keep it simple by using just salt and pepper, or you can get creative with different herbs and spices.
Some popular seasonings for rib steaks include garlic powder, onion powder, paprika, cayenne pepper, and dried herbs like rosemary or thyme. Before seasoning, make sure to pat the steak dry with a paper towel to help the seasonings stick better.
Rub the seasoning onto both sides of the steak and let it sit at room temperature for about 30 minutes before grilling. This allows the flavors to penetrate into the meat and helps to create a delicious crust when searing on high heat.
Grilling techniques
To grill your rib steaks to perfection, there are a few key techniques you should keep in mind. First, make sure to preheat your grill so it’s nice and hot before cooking the steaks.
This will help create those beautiful grill marks and seal in the juices. When placing the steaks on the grill, be sure to oil them lightly to prevent sticking.
While grilling, resist the urge to constantly flip or press down on the steaks. Let them cook undisturbed for a few minutes on each side to develop a delicious crust. You can test for doneness by using either an instant-read thermometer or the finger test: medium-rare is around 145°F (63°C), medium is about 160°F (71°C), and well-done is reached at 170°F (77°C).
Once your rib steaks are cooked to your desired level of doneness, let them rest for a few minutes before cutting into them. This allows all those tasty juices inside the steak redistribute, making for a more tender and flavorful eating experience.
Resting the steak
After grilling your rib steak to perfection, it’s important to let it rest before digging in. Resting allows the juices to redistribute evenly throughout the meat, making it juicier and more flavorful.
Simply remove the steak from the grill and place it on a clean cutting board or plate. Let it rest for about 5-10 minutes before slicing into it. This short resting period ensures that every bite is tender and full of deliciousness.
So resist the temptation to cut into your steak right away – a little patience goes a long way when it comes to savoring the best cuts of rib steak for grilling!
Cooking Times for Rib Steaks
Grill your rib steaks to perfection with these cooking times: medium-rare (130°F), medium (140°F), medium-well (150°F), and well-done (160°F).
Medium-rare
Medium-rare is the perfect doneness level for steak if you like it juicy and tender. At this stage, the center of the steak will be pink with a warm red color throughout. The outside of the steak will have a nice sear and a flavorful crust.
To achieve medium-rare, cook your rib steak on the grill for about 4-5 minutes per side, depending on its thickness. Letting it rest for a few minutes after cooking allows the juices to redistribute evenly, resulting in a succulent and delicious bite.
So if you want a mouthwatering rib steak that’s cooked but still juicy, go for medium-rare!
Medium
The medium level of doneness is a popular choice for rib steaks. When cooked to medium, the steak will have some pink in the center and will be juicy and tender. It’s important not to overcook the steak, as it can become dry.
Additionally, remember to let the steak rest after grilling to allow the juices to redistribute and make it even more flavorful. Medium rib steaks are versatile and can be enjoyed with a variety of sauces and side dishes.
Whether you prefer a classic chimichurri sauce or a tangy barbecue glaze, there are plenty of options to enhance your medium-cooked rib steak. So fire up that grill and get ready for a delicious meal!
Medium-well
If you like your steak cooked medium-well, there are a few things to keep in mind. Medium-well means that the steak is cooked longer than medium, so it will have less pink in the center.
This means that the meat will be more well-done and may not be as tender or juicy as a medium-rare or medium steak. However, you can still enjoy a flavorful and delicious grilled rib steak by following some tips.
Make sure to cook the steak for a bit longer on each side to achieve the desired doneness. Keep an eye on the internal temperature of the meat using a meat thermometer – it should reach around 150-155°F (65-70°C) for medium-well.
Well-done
Well-done is a level of doneness for rib steak that results in a fully cooked piece of meat with no pinkness. It means the steak has been cooked for a longer time on the grill, allowing it to reach a higher internal temperature.
Some people prefer their steaks well-done because they like the texture and flavor of thoroughly cooked meat. However, it’s important to note that cooking rib steak to well-done can make it less tender and juicy compared to other levels of doneness.
So, if you enjoy your steak well-done, make sure to choose a cut that is naturally more tender and flavorful, such as the Ribeye Cap Steak or filet mignon.
Accompaniments for Rib Steaks
From tangy steak sauces to mouthwatering side dishes and perfectly paired wines, discover the best accompaniments that will take your grilled rib steaks to a whole new level. You won’t want to miss these delicious additions!
Sauce options
Here are some delicious sauce options to complement your grilled rib steaks:
- Chimichurri: This tangy and herbaceous Argentinean sauce is made with fresh parsley, garlic, red wine vinegar, and olive oil. It adds a refreshing kick to grilled rib steaks.
- Peppercorn Sauce: Made with crushed peppercorns, cream, and beef stock, this rich and creamy sauce pairs perfectly with juicy rib steaks.
- Mushroom Sauce: Sauteed mushrooms in a creamy sauce create a savory topping for grilled rib steaks. Add a splash of red wine for extra depth of flavor.
- Barbecue Sauce: A classic choice for grilled meats, barbecue sauce adds smoky and sweet flavors to enhance the taste of rib steaks.
- Bearnaise Sauce: This French sauce is made with egg yolks, butter, tarragon, and white wine vinegar. Its richness and subtle herbal notes elevate the flavor of grilled rib steaks.
Side dish ideas
Here are some delicious side dish ideas to serve with your grilled rib steak:
- Grilled Vegetables: Lightly brush vegetables like bell peppers, zucchini, and asparagus with olive oil and season with salt and pepper before grilling. They make a tasty and healthy accompaniment to your steak.
- Potato Salad: A classic choice, potato salad pairs well with grilled meats. Boil diced potatoes until tender, then mix them with mayonnaise, mustard, chopped celery, red onion, and fresh herbs for a creamy and flavorful side dish.
- Corn on the Cob: Grill fresh corn on the cob until it’s tender and slightly charred. Serve it with butter, salt, and pepper for a simple yet satisfying addition to your meal.
- Coleslaw: Tangy coleslaw is a refreshing side dish that complements the rich flavors of grilled steak. Shred cabbage and carrots, then toss them in a dressing made from mayonnaise, vinegar, sugar, salt, and pepper.
- Baked Beans: Sweet and smoky baked beans are a classic barbecue staple. Make your own by combining canned baked beans with sautéed onions, brown sugar, ketchup, mustard, molasses, and bacon for an irresistible side dish.
- Garlic Bread: Slice a baguette lengthwise and spread garlic butter on each half. Toast them on the grill until golden brown for a warm and garlicky accompaniment that everyone will love.
Wine pairings
Pairing the right wine with your rib steak can elevate your grilling experience to a whole new level. Here are some delicious options to try:
- Cabernet Sauvignon: This full-bodied red wine complements the rich flavors of rib steak perfectly, with its notes of black cherry and cassis.
- Merlot: With its smooth and velvety texture, Merlot is a great choice for rib steak. Its fruity and spicy flavors enhance the meat’s natural flavors.
- Malbec: A bold and robust red wine, Malbec pairs well with grilled rib steak thanks to its dark fruit flavors and hints of smokiness.
- Zinfandel: Known for its jammy fruit flavors and peppery undertones, Zinfandel adds depth to the flavors of grilled rib steak.
- Syrah/Shiraz: This bold and spicy red wine stands up well to the intense flavors of grilled rib steak, enhancing its savory characteristics.
Conclusion
In conclusion, when it comes to grilling rib steaks, there are several excellent cuts to choose from. The Ribeye Steak and the New York Strip are both known for their tenderness and flavor.
T-Bone and Porterhouse steaks also make great options for grilling. So whether you prefer a juicy Ribeye or a flavorful Strip steak, you’re sure to have a delicious meal on your grill!
FAQs
Q: What are the best cuts of rib steak for grilling?
A: The best cuts of rib steak for grilling include ribeye, skirt steak, flat iron steak, top sirloin, flank steak, t-bone, porterhouse, and chuck eye steak.
Q: What is a ribeye steak?
A: Ribeye steak is a cut of steak that is taken from the rib section of the beef. It is known for its rich marbling and intense beef flavor.
Q: Can I grill skirt steak?
A: Yes, skirt steak is a great cut for grilling. It is known for its flavorful and tender meat.
Q: What is a flat iron steak?
A: Flat iron steak is a tender cut of steak that comes from the shoulder or chuck area of the cow. It is known for its marbling and rich beef flavor.
Q: What is the best steak cut for grilling?
A: The best steak cut for grilling depends on personal preference. However, popular choices include ribeye, top sirloin, tenderloin, T-bone, and porterhouse.
Q: How do I season a steak for grilling?
A: To season a steak for grilling, you can use a combination of salt, pepper, garlic powder, and any other preferred spices. Rub the seasoning onto both sides of the steak before grilling.
Q: Can I grill top sirloin steak?
A: Yes, top sirloin steak is a great cut for grilling. It is known for its beefy flavor and tenderness.
Q: What is the difference between ribeye and New York strip?
A: The main difference between ribeye and New York strip is the location of the meat on the cow. Ribeye is cut from the rib area, while New York strip comes from the short loin. Ribeye tends to have more marbling and a richer flavor, while New York strip is leaner.
Q: Can I grill a tenderloin steak?
A: Yes, tenderloin steak is a tender and flavorful cut that can be grilled to perfection. It is known for its melt-in-your-mouth texture.
Q: What are the best steak cuts for grilling?
A: The best steak cuts for grilling include ribeye, skirt steak, flat iron steak, top sirloin, tenderloin, T-bone, and porterhouse.
Greetings!
With over two decades of diverse experience in the meat industry, I proudly stand as an expert in all things meat. My journey commenced with a strong foundation in hospitality, where I honed my culinary skills as a chef in prestigious restaurants and on luxurious superyachts worldwide.
However, my true passion lies in the art of butchery. Throughout my extensive career, I have had the privilege of working with renowned meat purveyors and mastering the craft of meat cutting and preparation. From breaking down whole carcasses to meticulously selecting prime cuts, my butchery expertise is at the core of my meat knowledge.
Having immersed myself in various cultures and cuisines, I have honed my skills to deliver exceptional dining experiences, crafting delectable dishes that celebrate the natural flavors of different meats. Whether it’s sourcing the finest meats for discerning clients or sharing valuable tips on meat selection and cooking, I take pride in elevating the meat experience for both professionals and enthusiasts.
My journey has taken me from the bustling kitchens of top-rated restaurants to the heart of meat processing facilities, gaining insights and honing my skills to become a true meat connoisseur. Now, I am enthusiastic about sharing my expertise, offering valuable insights on meat selection, cooking techniques, and the art of butchery.
