The King of Grilling Steak
The Rib Grilling Steak is without a doubt the King of Steaks.
When shopping for the best steaks ask your butcher for cuts at least 1" thick and look for meat with a lot of marbling or fatty streaks throughout.
It's those fatty streaks that really adds the flavor to the meat and helps keep it juicy while grilling.
These steaks should be cooked rare or medium-rare over high direct heat, 600F - 625F.
If you follow the "2-minute" rule described below then you'll have a perfect medium-rare steak in just 8 minutes.
Check out this guide to grilling the perfect steak if you'd like even more information on the different types and cuts of steaks and how to grill them perfectly everytime.
Serves: 1 Rib steak per person
Direct Heat: 600F - 625F
Cover and let sit at room temperature an hour before grilling.
While you're waiting, prepare the grill for Direct Heat and fire it up so it reaches maximum temperature.
Close the lid and wait another 2 minutes.
Wait another 2 minutes.
Wait 2 minutes.
If you're unsure if the meat is medium-rare then inserting an instant read thermometer should show 120F - 125F. The internal temperature will rise at least 5F when resting.
Place the steaks on a cooling rack on a cookie sheet.
Place a teaspoon or pat of butter or flavored butter on the steak.
Cover the steaks with tented aluminum foil that has a small hole in the top to allow steam to escape.
Let rest 5 - 10 minutes at room temperature before serving to allow the juices to redistribute throughout the meat.
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