Grilling a ribeye steak is a culinary experience cherished by many. The rich marbling and robust flavor make it a prized cut. While steak aficionados often prefer rare to medium-rare, some prefer their ribeye well done. Achieving a well-done ribeye that’s still palatable requires a delicate balance of technique and timing. This guide will walk you through everything you need to know to grill a well-done ribeye that’s flavorful and enjoyable.
Understanding the Ribeye Cut
The ribeye, also known as a Scotch fillet or Spencer steak, is derived from the rib section of the cow. It’s renowned for its generous marbling – the intramuscular fat that renders during cooking, creating a juicy and flavorful steak. The “eye” of the ribeye is the large, central muscle, while the surrounding muscle, often called the cap, is particularly tender and flavorful.
The marbling in a ribeye is critical. It’s this fat that keeps the steak moist and adds to its overall taste, especially when cooking to a higher level of doneness. Without sufficient fat, a well-done ribeye can easily become dry and tough. Choosing a high-quality ribeye with ample marbling is the first crucial step. Look for steaks graded as USDA Prime or upper-end USDA Choice for the best results.
The Challenge of Well-Done Ribeye
Cooking a ribeye to well-done presents a particular challenge. The goal is to cook the steak to an internal temperature of 160°F (71°C) or higher, ensuring that it is fully cooked through. However, at this level of doneness, the steak can easily lose moisture and become dry and less flavorful.
The key is to manage the cooking process carefully to minimize moisture loss and retain as much flavor as possible. This involves selecting the right cut, preparing it properly, using the right grilling technique, and monitoring the internal temperature closely. It’s about achieving well-done without sacrificing tenderness and taste.
Preparing Your Ribeye for the Grill
Proper preparation is crucial for any steak, but it’s even more important when aiming for well-done. Here’s how to prepare your ribeye for grilling:
Selecting the Right Cut
As mentioned earlier, choose a ribeye with ample marbling. Look for steaks that are at least 1 inch thick, preferably 1.25 to 1.5 inches. A thicker steak is more forgiving and less likely to dry out completely during cooking.
Also, consider bone-in vs. boneless. Bone-in ribeyes tend to retain more moisture during cooking, contributing to a more flavorful final product. However, boneless ribeyes are easier to handle and cook more evenly.
Thawing and Tempering
If your ribeye is frozen, thaw it completely in the refrigerator for 24-48 hours. Avoid thawing at room temperature, as this can promote bacterial growth. Once thawed, remove the steak from the refrigerator about 30-60 minutes before grilling. This allows the steak to come closer to room temperature, which helps it cook more evenly.
Tempering the steak helps to relax the muscle fibers and allows for more even cooking. This is especially important for well-done steaks, as it helps to prevent the outer layers from becoming overcooked while the center reaches the desired temperature.
Seasoning
Seasoning is essential for enhancing the flavor of your ribeye. A simple combination of kosher salt and freshly ground black pepper is often sufficient. Apply the seasoning generously to all sides of the steak at least 30 minutes before grilling. This allows the salt to penetrate the meat and draw out moisture, which is then reabsorbed, resulting in a more flavorful and tender steak.
You can also add other seasonings, such as garlic powder, onion powder, paprika, or your favorite steak rub. However, avoid using marinades, as they can make the steak more prone to burning at higher temperatures.
Grilling Techniques for Well-Done Ribeye
The right grilling technique is crucial for achieving a well-done ribeye that’s still enjoyable. Here are some methods to consider:
Two-Zone Grilling
Two-zone grilling involves creating two distinct heat zones on your grill: a hot zone for searing and a cooler zone for indirect cooking. This technique is ideal for cooking a ribeye to well-done because it allows you to sear the outside of the steak to develop a flavorful crust and then move it to the cooler zone to finish cooking without burning the exterior.
Start by preheating your grill with direct heat on one side and indirect heat on the other. Place the seasoned ribeye on the hot side of the grill and sear for 2-3 minutes per side, or until a nice crust forms. Then, move the steak to the cooler side of the grill, cover, and continue cooking until it reaches an internal temperature of 160°F (71°C) or higher.
Reverse Sear
The reverse sear method involves cooking the steak at a low temperature first and then searing it at the end. This technique is particularly effective for cooking thicker steaks to well-done, as it allows for more even cooking and minimizes the risk of overcooking the exterior.
Preheat your grill to a low temperature (around 250°F or 121°C). Place the seasoned ribeye on the grill and cook until it reaches an internal temperature of about 120°F (49°C). This may take 20-30 minutes, depending on the thickness of the steak. Then, remove the steak from the grill and increase the temperature to high heat. Sear the steak for 1-2 minutes per side, or until a flavorful crust forms.
Using a Meat Thermometer
Regardless of the grilling technique you use, it’s essential to use a reliable meat thermometer to monitor the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone.
For a well-done ribeye, aim for an internal temperature of 160°F (71°C) or higher. Keep in mind that the steak will continue to cook slightly after you remove it from the grill (carryover cooking), so you can remove it a few degrees before reaching the target temperature.
Grilling Times for Well-Done Ribeye
Determining the exact grilling time for a well-done ribeye depends on several factors, including the thickness of the steak, the temperature of your grill, and the desired level of doneness. Here are some general guidelines:
For a 1-inch thick ribeye, it may take approximately 10-12 minutes of total grilling time using the two-zone method, with 2-3 minutes per side for searing and the remaining time on the indirect heat side. For a 1.5-inch thick ribeye, the total grilling time may be closer to 15-20 minutes.
Using the reverse sear method, the initial low-temperature cooking may take 20-30 minutes, followed by 2-4 minutes of searing at high heat.
Remember that these are just estimates. Always use a meat thermometer to ensure that the steak reaches an internal temperature of 160°F (71°C) or higher for well-done.
Resting and Serving Your Ribeye
Once the ribeye reaches the desired internal temperature, remove it from the grill and let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
Cover the steak loosely with foil while it rests. This will help to keep it warm without steaming it. After resting, slice the ribeye against the grain into thin slices. This helps to shorten the muscle fibers, making the steak easier to chew.
Serve your well-done ribeye with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad. A flavorful sauce, such as a red wine reduction or a creamy horseradish sauce, can also complement the steak.
Tips for a Juicy Well-Done Ribeye
Here are some additional tips to help you achieve a juicy and flavorful well-done ribeye:
- Choose a well-marbled steak: As mentioned earlier, marbling is key to a juicy well-done ribeye. The fat renders during cooking, keeping the steak moist and flavorful.
- Don’t overcook: Overcooking is the biggest enemy of a well-done steak. Use a meat thermometer to monitor the internal temperature closely and avoid cooking past 160°F (71°C).
- Sear properly: Searing the steak at high heat creates a flavorful crust that helps to seal in the juices.
- Rest the steak: Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
- Consider using a cast iron skillet: If you don’t have a grill, you can also cook a ribeye in a cast iron skillet. The skillet retains heat well, allowing you to achieve a good sear.
- Add moisture: Basting the steak with butter or beef broth during the last few minutes of cooking can help to add moisture and flavor.
Troubleshooting Common Problems
Even with the best preparation and technique, you may encounter some common problems when grilling a well-done ribeye:
- Dry steak: This is often caused by overcooking. Use a meat thermometer to monitor the internal temperature closely and avoid cooking past 160°F (71°C). Consider using a marinade or basting the steak with butter or beef broth.
- Tough steak: This can be caused by using a low-quality cut of meat or by not allowing the steak to rest properly. Choose a well-marbled ribeye and let it rest for at least 10 minutes before slicing.
- Uneven cooking: This can be caused by not tempering the steak properly or by using uneven heat on the grill. Allow the steak to come to room temperature before grilling and use the two-zone grilling method to cook the steak evenly.
- Burnt exterior: This can be caused by cooking the steak at too high of a temperature. Use the two-zone grilling method to sear the steak quickly and then move it to the cooler zone to finish cooking.
Conclusion
Grilling a well-done ribeye steak can be a rewarding experience if you follow the right techniques and pay attention to detail. By choosing a well-marbled cut, preparing it properly, using the right grilling method, and monitoring the internal temperature closely, you can achieve a well-done ribeye that’s still flavorful and enjoyable. Remember to rest the steak before slicing and serving it with your favorite sides. Enjoy your perfectly grilled ribeye!
How long does it typically take to grill a ribeye steak well-done?
Grilling a ribeye steak to well-done requires careful attention and a bit of patience. Generally, for a 1-inch thick ribeye, you’re looking at roughly 12-15 minutes total grilling time. This accounts for flipping the steak multiple times throughout the cooking process to ensure even heat distribution and prevent burning on the outside before the inside is fully cooked. Remember that these times are estimates and can vary depending on the grill’s temperature, the thickness of the steak, and starting temperature of the meat.
Using a reliable meat thermometer is absolutely crucial for achieving a well-done ribeye. The USDA recommends an internal temperature of 160°F (71°C) for well-done beef. Insert the thermometer into the thickest part of the steak, avoiding bone or areas with concentrated fat. Continuously monitor the temperature to ensure the steak doesn’t overcook and become dry. A slow and steady approach is best to maintain tenderness while reaching the desired level of doneness.
What is the best grilling method for a well-done ribeye to prevent it from drying out?
The best method for grilling a well-done ribeye while retaining moisture involves a combination of techniques. First, consider using the reverse sear method. This involves cooking the steak indirectly at a lower temperature (around 275°F or 135°C) until it reaches an internal temperature of about 140°F (60°C). Then, sear it over high heat to achieve a desirable crust and reach the final desired internal temperature for well-done.
Another crucial step is to avoid constantly piercing the steak with a fork, as this releases valuable juices. Using tongs to flip the steak prevents excessive juice loss. Basting the steak with a flavorful marinade or melted butter during the grilling process can also help to keep it moist. Finally, allow the steak to rest for at least 10 minutes after grilling, tented loosely with foil, to allow the juices to redistribute throughout the meat.
What temperature should my grill be for a well-done ribeye?
For a well-done ribeye, it’s best to start with a medium-high grill temperature. Aim for around 350-400°F (175-200°C) for the initial searing and cooking. This temperature allows for a good sear on the outside of the steak, while still allowing the inside to cook through evenly without burning the exterior. Using a two-zone grilling setup is beneficial; one side of the grill should be hotter for searing, while the other side should be cooler for indirect cooking.
If employing the reverse sear method, begin with a lower temperature (around 275°F or 135°C) for indirect cooking until the steak reaches an internal temperature of approximately 140°F (60°C). Then, increase the grill temperature to high heat (around 450-500°F or 230-260°C) for the final sear. This approach gently raises the internal temperature without drying out the steak, leading to a more tender and flavorful well-done ribeye.
How can I tell if my ribeye is truly well-done without a thermometer?
While a meat thermometer is the most accurate way to determine doneness, there are a few visual and tactile cues you can use in a pinch. A well-done ribeye will be firm to the touch; when pressed with your finger, it will offer very little give. However, relying solely on touch can be tricky, as steak firmness can vary depending on factors like fat content and muscle fiber.
Another indicator is the color of the juices that emerge when the steak is pierced. For a well-done steak, the juices should run clear or a very pale pink. However, this method isn’t foolproof, as the clarity of juices can be influenced by factors like the steak’s marbling and cooking method. Therefore, while these cues can provide an estimate, a meat thermometer is always the most reliable tool to ensure the steak reaches a safe and palatable well-done temperature.
What are some good marinades or seasonings for a well-done ribeye?
Given that well-done ribeye can sometimes be drier than steaks cooked to lower doneness, using a marinade is highly recommended to add moisture and flavor. A marinade containing acidic ingredients like vinegar or lemon juice can help tenderize the meat, while oil helps to retain moisture during cooking. Other flavorful additions could include garlic, herbs (such as rosemary or thyme), Worcestershire sauce, and soy sauce.
If you prefer a simpler approach, a dry rub can also be effective. A combination of salt, pepper, garlic powder, onion powder, paprika, and a touch of brown sugar can create a flavorful crust during grilling. Be generous with the seasoning, as some of the flavor may be lost during the longer cooking time required for well-done. Make sure to apply the rub evenly over the entire surface of the steak before grilling.
Is it safe to eat a ribeye cooked well-done?
Yes, it is perfectly safe to eat a ribeye cooked well-done, provided it reaches an internal temperature of 160°F (71°C) or higher, as recommended by the USDA. This temperature ensures that any potentially harmful bacteria are killed. Cooking meat to well-done doesn’t pose any health risks as long as it is cooked safely and to the proper internal temperature. The focus should be on ensuring proper food safety practices are followed during preparation and cooking.
While some people prefer rare or medium-rare steaks, well-done is a perfectly acceptable and safe way to enjoy a ribeye steak. The choice of doneness is entirely a matter of personal preference. Concerns about carcinogens forming at high temperatures are often overstated and can be mitigated by avoiding excessive charring and flipping the steak frequently. Cooking the steak evenly and safely is the primary concern.
How does resting time affect a well-done ribeye?
Resting time is exceptionally important for a well-done ribeye, possibly even more so than for less well-done steaks. Because the steak has been cooked to a higher internal temperature, it has lost more moisture. Resting allows the juices that have been forced towards the center of the steak during cooking to redistribute throughout the meat fibers. This redistribution contributes significantly to the steak’s overall moisture and tenderness.
Allow the well-done ribeye to rest for at least 10 minutes, preferably 15 minutes, before slicing and serving. Tent the steak loosely with aluminum foil during the resting period to keep it warm. Cutting into the steak prematurely will cause the juices to run out onto the cutting board, resulting in a drier and less flavorful final product. A proper resting period makes a notable difference in the eating experience of a well-done ribeye.