Flavor: 5 Out Of 5
Tenderness: 4 Out Of 5
Alternative Names: Bone-In Rib Eye, Prime Rib Steak
The naturally tender, rich flavored rib is a bone in steak cut from the standing rib roast. A tender fatty cut, with superb flavor that can be grilled, broiled or pan-seared. When the bone is removed this will give you the ribeye steak, however leaving the bone on this cut will give this steak even more flavor than the popular ribeye.
How To Cook A Steak Indoors
Cooking Instructions (Grilling)
Thick Rib Steak Recipes
About 30-60 minutes before cooking, remove the steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. Season both sides of the steak with salt and pepper, ribs have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub just before cooking, or marinade briefly.
First brush the grill with vegetable oil to prevent sticking. If using a gas grill, preheat on high for 10-15 minutes with the lid down. This method of cooking works best with steaks that are 1 inch or thicker. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.
The key to not overcooking a thick rib steak is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.
Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling beef with the lid down to the desired doneness. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
When cooking with a charcoal-grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish. When grilling with charcoal keep the lid open.
Sear the rib steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat.
Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees well resting, remove the steaks 5 degrees before desired doneness.
A rib steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.
If using a gas grill, first brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. The interior will be cooked through, this grill recipes for steak works best with moderately thin steaks.
For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
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