Grill a 1-inch ribeye steak for 9-12 minutes, and a 112-inch steak for 12-15 minutes, flipping the meat once before the halfway point, to get the optimum medium-rare result. A meat thermometer should read 130 degrees Fahrenheit. Cover your steaks with aluminum foil for 5 minutes before serving to allow them to rest.
What is the best way to grill a 1/2 inch ribeye?
1 Begin with ribeye steaks that are prime or premium.I’m looking for anything between 14 and 12 inches thick and 12-16 ounces in weight.As the steaks are resting, heat your grill to a temperature of around 450-500°F.
3 If there is a layer of trimmable fat present, remove as much of it as possible.4 Place the steaks on the grill and cook for about 5 minutes per side.5 Remove yourself from the situation and relax for at least 5 minutes.
How to cook ribeye steak on a charcoal grill?
Instructions Begin with ribeye steaks that are prime or premium. Preparing the grill: Preheat the grill to 450-500 degrees while the steaks are resting. If there is a layer of trimmable fat on the surface, remove the majority of it. Place the steaks on the grill and cook until done. Remove yourself from the situation and relax for at least 5 minutes.
What is the best way to cook a ribeye steak?
Begin with ribeye steaks that are prime or premium. I’m looking for anything between 1 14 and 1 12 inches thick and 12-16 ounces each piece. One of the most critical stages is to allow the steaks to rest at room temperature for about 30 minutes before cooking them. This boosts the temperature of the meat, making it much simpler to achieve the correct internal temperature of the meat.
How long to cook a steak on a 450-degree Grill?
Remember that you can always cook it a little longer afterwards, but it is difficult to uncook a steak once it has been cooked.A general estimate for the time it will take to reach a 140° internal temperature on a 450° grill is 10-14 minutes.However, this is very changeable owing to the precise grill temperature, the thickness and beginning temperature of the steak, as well as the desired ultimate internal temperature of the steak.