How to Grill the Best Ribeye on the KoKoMo Barbeque Grill
Everyone loves a ribeye steak, the ribeye steak is the go-to steak for so many serious carnivores and that is why I chose the Best Ribeye Steak cooked on a Kokomo Outdoor Kitchen Bbq Grill.
Ribeye has all of marbling, which makes it succulent. The eye of the meat is fine-grained with a rich, beefy taste and it’s got the perfect balance of fat and flavor.
Then there is the magical ribeye cap: the meat on the outside edge of the steak that surrounds the eye. This chef’s favorite is the most flavorful, tender part of the cut.
On or off the bone, ribeye is a favorite for cooking on the Barbecue Grill.
Steps to prepare the perfect steak.
Be sure your ribeye steak is completely thawed.
Bring the ribeye steak to room temperature by remove the steak from the refrigerator 30-40 minutes before cooking it.
Season your ribeye steaks as desired; I recommend keeping it simple with salt and pepper.
To cook on a KoKoMo Charcoal Bbq Grill, place steaks over the hottest part of the grill, and sear both sides.
Cooking on a Kokomo gas bbq grill, preheat on high. Sear both sides for 1-2 minutes using the infrared sear burner on the left side of the bbq grill. Then reduce to medium heat and continue to grill in direct. Turn about 1 minute prior to the halfway point.
• For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
Now it is time to cut your streak and serve.
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