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how do you get your rib-eye so tender?

In the quest to cook the perfect rib-eye, I'm curious to hear you tips for getting the most tender steak. I do pretty well but sometimes I have mixed results. I suspect that quality and age of the meat accounts for the variations. But if you have any tips to share, please do.

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  1. Mine is simple, first of course buy the best quality rib-eye you can. What I do to it is minimal, so you can taste the meat, but does enhance it IMHO. I sprinkle just a little Adolph's meat tenderizer on both sides, then sprinkle a little McCormick Montreal steak seasoning on each side, rub/press mixture into the meat. Let the steak rest at room temp for about 15 min. During this time your grill (assuming outdoors) can get nice & hot. Grill should be heated at med/high for 15 min at least with lid closed. Sear outside of steak, both sides for about 1 min, then flip & cover, flip & cover until done to your liking. Indoors I use a cast iron grill pan & do not cover usually.

    Always comes out better than most we get at restaurants!!

    4 Replies
    1. re: kparke30

      Yeah, I have a similar cooking method. I use straight-forward prep and cooking times for rib-eye (adjusted for thickness). Always rest at room temp before cooking and rest after. I think the key is the quality of the original meat. I was curious about tips because last night I cooked a Niman Ranch rib-eye that had a little age on it. Flavor was good but texture was surprisingly tight. Any ideas on how to "read" a piece of meat when raw to tell how it'll cook up?

      1. re: sgwood415

        Was the Niman Ranch ribeye dry aged? The texture is going to be tougher than a non-aged or a wet aged steak but the flavor will be much better. I think wet-aged meat tends to be mushy but soft and moist while a dry aged steak has a much different texture, much firmer but I wouldn't say definitely chewy.

        1. re: ESNY

          Yes it was dry aged, that might explain some of it.

      2. re: kparke30

        Oh, that Montreak steak seasoning is just the best! It's actually all I put on our ribeyes.

        I don't think I've ever made a tough ribeye, so your source of meat is important. Rib eye should be pretty well marbled without huge lines of fat running through, so you can tell that it'll cook up juicy and tender. Just don't over cook it...and take it off the heat and let it rest for 5-7 minutes and then dig in.


      3. The ribeye cut has a fair amount of fat in it - it's my favorite steak by far. This obviously helps in the flavor department but also helps retain its moisture as long as you don't heat it excessively too quickly and for too long. Animal protein in general will become tough if it is "shocked" with a high amount of heat for the duration of its cooking time. I think this has to do with the protein fibers shrinking in response to the sudden change in temperature, thereby releasing the fats and water (which expands as well, causing it to ooze out) that naturally occurs in between the protein fibers.

        Grilling to sear the meat and to get those great looking grill marks is fine. You just don't want to leave the steak over the same heat that you seared it with - it's too high. If you're bbqing, move the steaks to a prearranged area of the grill where there are no coals to allow for indirect heating - this is where the bbq cover comes in - it will keep in and recirculate the heat. The lower the heat, the better. As long as the heat is low enough, the proteins will be stable as will the water and fat, thereby coaxing these elements to cook together instead of responding violently against each other.

        The length of time is dependent on how you like your steak and of course the type of grill/bbq you're using (charcoal vs. gas, big vs. small, etc.) I have gone to using two Weber 22 1/2 inch kettle grills for alot of my outdoor grilling. One for higher heat, and one for lower indirect heat. After searing the steaks on the high-heat grill, I move them to the indirect-heat grill for about 15-20 minutes (for medium-rare to medium). This works great as when we are grilling, it's usually for at least six to eight people and keeps the food coming in a larger volume and of course offers two distinct heating methods and temperatures.

        As already mentioned, the quality of the meat should be considered as well. To me, the most important factors are the general appearance of the meat and of course any marbling. Bone-in or boneless is a secondary issue but the cut ends of the bones tells of freshness as does the tissue connected to the bone as well. Whether you have the preference for, availability of, or money to get dry-aged meat is another issue. They do taste great but they come at a premium. I believe the Wall Street Journal recently did an article on dry-aging your own steaks - someone mentioned it on this site.

        I used to keep seasoning my steaks very simple - a good sea salt or kosher salt and black pepper rubbed into both sides. However, I ran across a great rub recipe in Taunton Press's, "Fine Cooking" a number of years ago. Chile powder, freshly ground cinnamon, dried oregano, freshly roasted and ground cumin, black pepper, salt, and a little brown sugar. I tried it once on some ribeyes and never looked back.

        7 Replies
        1. re: bulavinaka

          You have the right idea but for the wrong reasons. There is no "shocking." Meat doesn't care about sudden changes in temperature. Muscle fiber shrinkage is directly proportional to temperature. The goal is to bring the whole meat to your desired temperature without overcooking the outside. After an initial sear for browning, this is best done over very low heat.

          Less importantly, water expanding is not what causes leakage. Water is incompressible. Leakage is a result of the shrinking of actual muscle cells, which, in turn, forces out the cell fluid.

          Anyway, you obviously have the right method but I thought you might be interested in that info.

          1. re: jeremyn

            Thanks for your info. Just semantics maybe, but I think you might have misinterpreted some of my text.

            >>Less importantly, water expanding is not what causes leakage. Water is incompressible. Leakage is a result of the shrinking of actual muscle cells, which, in turn, forces out the cell fluid.<< Your text.

            >>I think this has to do with the protein fibers shrinking in response to the sudden change in temperature, thereby releasing the fats and water (which expands as well, causing it to ooze out) that naturally occurs in between the protein fibers.<< My text.

            Water IS incompressible, yes, but it is prone to instability based on temperature: solid, liquid, gas - I'm certain you are aware of this. Combining muscle tissue contraction with water molecules becoming volatile (oxygen molecules excited from heat), and given the nature of water molecules being incompressible, they must go somewhere for relief - where it will "fit" so to say, which is out. I think this is fair to assume, or... thanks...

            1. re: bulavinaka

              Which is why when you dry brine it, you lose some moisture initially, but the salt causes the protein molecules to denature and uncoil, thereby allowing more moisture into the meat cells before cooking. Makes for a very juicy end product. Works like a charm for me every time.

              1. re: Phurstluv

                What is this "dry brine" of which you speak?

                1. re: agedcheddar

                  Oh, little grasshoppah!! You have much to learn..... LOL!

                  Basically, I use a seasoning mix like Montreal Steak seasoning, cuz I can buy it by the large bottleful at Costco and I go through it in about 6 months, but you can use plain ol' kosher salt.

                  You basically liberally sprinkle on about as much of it as you think you can take, and then a little more. I can only give quantities for a whole bird, like 1/4 cup, but it's different for a steak or two, so I don't measure. But I don't mean like, coat it until you can't see the meat, like when some bake things in a salt crust. And it's very subjective, since everyone has specific opinions on how much is too much. And I have seen instructional vids (sorry no linky) that coat a piece of meat, then rinse it off, but I don't do that.

                  So, start with whatever YOU consider a LIBERAL dose of kosher salt on both sides of a steak. Place it over a rack on a cookie sheet in the coldest part of your fridge for a couple of days, if it's a large roast you can go much longer. Make sure your fridge can maintain a cold temp ....

                  (i actually have two full size fridges, since the one that came with the house would freeze my eggs and produce, we replaced it, and it is now residing in our garage as the "beer/meat" fridge, but it can be hard to take that space up when it is your only fridge, some people actually dedicate a crisper drawer to do the job)....

                  and that cold air circulates around the meat. That is key to drying it out which GUARANTEES a beautiful sear. Now, the science is that the salt gets absorbed into the protein molecules, and while it initially gives off some moisture, the rest is retained, since now the protein molecules have uncoiled and can absorb the rest of the moisture. Results are a juicier piece of meat. The longer you leave it in, the funkier it gets, to quote my friend below, AB, and that is the enzymes starting to break down the muscle fibers and results into incredibly tender meat that is seasoned throughout, barely need to season it for the grill, tho I do like the sound of how one of the other posters slathers it in garlic. Hey, I grew up on Italian food, so I LOVE garlic on anything.

                  Now your only job is not to overcook it. That's it, friend, you just had your lesson. Go forth and grill steak.

                  1. re: Phurstluv

                    Sire, you have spoken meat wisdom. I am humbled by your expertise and have religiously heeded your call to try and achieve meat excellence. Master boasted to table on the superiority of the dish and as a reward he gave me the bone!

              2. re: bulavinaka

                Sounds like we're saying the same thing.

          2. Ther are several thngs that can be done to maximize the flavor and tenderness of a ribeye, but if you don't get a good steak to start with, there's not much you can do to make it good.first, get one that is graded choice at a minimum. (prime is better, but you will have to go to a good butcher for that or mail order it from somewhere like Lobell's or Allen Bros.) get a steak that is at least 1" thick. I like to have mine cut 1 1/2 or even 1 3/4 " thick. I season with s smashed clove of garlic, some powdered mustard an salt(kosher or sea) and fresh ground black pepper Let the steaks sit at room temp for about 1/2 hour while you get the fire ready. next make sure you can get a hot fire on your grill. how you do the cooking depends on what type of grill you are using. the key to a good steak, IMO, is getting a high temp sear on the outside to carmelize the meat which concentrates the flavor. If you have a weber typr or green egg, I would suggest building a pretty good size fire on 1 side of the grill and, if you dont have a grill thermometer, try to hold your hand about 3" above the grill surface. It should be hot enough to force you to draw back after no more than 1 1/2 - 2 seconds and the fire is ready. sear for about 1-2 minutes per side then move the steaks to the side off the fire, cover and cook at about 350 for another 6-8 minutes for slightly more than rare. obviously, all these aspects are dependent on variables including the thicckness of the steak, the temperature of the grill, both on and off the fire, how fatt the meat is, etc. If you follow these suggestions and buy good meat, they should be tender and tasty.

            1. A rib eye comes from a rib roast. A good cut of meat is always tender, but I also ask for mine from the small end, as they are not as fatty. I sear mine on the stove first and then fiish them in the oven using a compound butter. Always good and tender!

              1. 1. Buy good meat. Supermarkets in general won't have as good of meat as butcher shops. Costco, if you're lucky enough to have one around, has good beef.

                2. Make it thick. Anything less than an inch or an inch and a half is more difficult to cook right. Buy a standing rib when they're on sale (Christmas time for example) and cut your own rib steaks. Sometimes you can save 50% by doing this.

                3. Don't overcook. The absolute finest cut of meat will taste like low grade dog food if you over cook it. If you can't judge doneness by the touch method, get an instant read thermometer. Pull the steak of the coals when it's just past rare in the center and let it rest. It will come up to medium-rare as it rests and you won't loose juices
                when you slice it.

                4. Don't overcook it. I said it twice because it's the most important part of the equation.

                2 Replies
                1. re: bkhuna

                  I have to say, I have bought some great ribeye steaks at Costco. If you do have one near you, it is worth the fee to join just for the meat. They usually package about 3-4 steaks per package, and I think they are usually about $8.99-9.99 per pound.
                  No, it's not the Palm or Peter Luger. But they are great ribeyes, especially cooked out on the grill.

                  1. re: mschow

                    I've purchased the whole beef tenderloins there too (on the recommendation of Cook's Illustrated). Way better value, although you have to trim them yourself so you're paying for a little waste. Still a better value than most butchers.

                2. Okay, here's the hardcore ribeye method. Not practical for an impromptu Tuesday night supper, but if you want the best, tenderest, most flavorful steak...

                  As others have noted, start with a quality cut of meat. Prime beef, if you can get it and are willing to pay the freight, will be more tender and flavorful than choice. (There are even super-prime steaks, usually from Wagyu cattle.) But beef graded "choice" covers a pretty wide range. The amount of marbling can ranges from small (aka choice minus) to modest (choice) to moderate (choice plus). You want a "choice plus" steak if you can get it. Look at the steaks and check out the marbling. Or buy "Certified Angus Beef," which is all choice plus. Regardless of grade, get a thick cut. 1.5" is a minimum, 2" is about ideal.

                  Next, use dry aged beef. You can buy it or dry age it yourself. I use a small wire rack in a stainless bowl covered with perforated parchment paper. Put it on the bottom shelf of the fridge and let it sit for a week. Seriously--a week. It may start to smell a little funky, but that's the enzymes in the meat doing their thing, which includes tenderizing.

                  The night that you're going to eat it, salt the meat and let it rest on the counter for an hour or more so that it will come to room temperature. Then sear it quickly before finishing low and slow.

                  Outside, I like to prepare one small bunch of coals and bank them around around the grill for low-temp indirect cooking, then start another bunch of coals in the chimney and get 'em burning vigorously. Forced air really gets the temperature up; you can put a blow drier or an electric fan to good use here. Don't dump these coals out; leave them in the chimney, put a small grate over the top, and it will be like cooking over the exhaust of a jet engine set to afterburner. Sear the steaks on the chimney and finish them on the low heat of the grill.

                  Inside is easier, but presents more logistical challenges. Put shower caps over the smoke alarms, then set the oven to 250 degrees while you pre-heat a heavy cast iron skillet over the highest flame your cooktop can generate for at least five minutes. Ten is better. If you don't have a commercial exhaust system, open all your windows and get every fan you own cranking full blast, then briefly sear the steaks in the skillet and toss the skillet in the oven.

                  Your choices for doneness range from extra-rare to rare. Medium-rare is really pushing it. More done than that, and ignore everything above, buy the cheapest steak you can find, and cook it however you want; the only way to effectively tenderize it is to run it through a meat grinder.

                  I don't trust myself to time things perfectly, so I always use a remote probe thermometer. Pull the steaks when they're five or so degrees shy of the desired doneness; thermal mass will bring them up to where you want them to be.

                  If you want to be completely decadent, top the steaks with pats of butter. Or, better yet, compound butter (whirl butter in the food processor with shallots and parsley).

                  One warning: get good at this, and you'll look down your nose at steakhouse steaks for the rest of your life.

                  5 Replies
                  1. re: alanbarnes

                    Great step-by-step play-by-play! I'm really impressed at your indoor and outdoor cooking methods!

                    1. re: alanbarnes

                      Nice post, thanks for the tips. I love your take on anything beyond medium rare, very funny and so true. I made a compound butter with thyme and black pepper for my last steak and it was great.

                      1. re: sgwood415

                        I use a compound made with fresh chives that I puree in a small processor with a little powdered mustard and some white pepper(for a stick of butter, I use about 1/2 cup of chopped chives and about 1/4 tsp of mustard and 1/4 tsp of pepper.

                      2. re: alanbarnes

                        Great write up. Actually, a ribeye is the only steak I prefer cooked more than rare. For some reason, I think medium rare (on the rarer side of m/r) is better for a ribeye. I definitely don't want my strip steak cooked that much though.. for that, I still want to see the whip marks from the jockey!!

                        1. re: alanbarnes

                          All true, but I'd like to add that the meat will actually become more tender with increasing temperature up until roughly 125-130 degrees. After that it begins to toughen again.

                        2. Prime beef, if you have a local butcher shop start up a relationship with them, it will pay off in the quality of meat you get.

                          get your grill, or broiler as hot as you can, and then cook the steak for a few minutes on each side to medium rare.

                          1. Traditionally in my family, we sprinkle some whiskey or bourbon over the steak an hour or so before, when taking it out to warm up. Might be superstition, but I always do it.

                            1. NOTHING Ribeyes are naturally tender. It is hard to make a bad ribeye steak. Just do not overcook it (well done is ok just don't cook it to death).

                              1. It's very simple to duplicate the dry-aging type of method by dry brining the steak, and then leaving it uncovered, over a rack on a sheet pan, in the coldest part of your fridge, for a couple of days. You can leave it longer, esp, the bigger the piece of meat. But you must be sure your fridge can maintain a very cold temp and air circulating the meat. Comes out incredibly tender every time.

                                2 Replies
                                1. re: Phurstluv

                                  I do this and I like the results. Not as good as a true dry aged piece of beef for it does concentrate the flavors and get's rid of some of the excess water in the meat.

                                  1. re: scubadoo97

                                    Exactly, scubadoo, nail on the head.

                                2. i add to the many good notes above.

                                  i prefer ribeyes cooked a smidge more than, say, nice strip steaks. i like strips cooked quite rare but like the rib cuts up toward rare-plus. i want the marbling to melt. as a consequence i cook the ribeyes at a slightly lower temp--even sear them a bit lower. i run the green egg up to 700 and pin the needle for searing a strip. i use about 600 for a ribeye in deference to the fat. similarly, indoors i don't throw smoke when i sear a ribeye--plenty hot but below all out--which is dandy for a strip.

                                  23 Replies
                                  1. re: silverhawk

                                    Green egg - is that a charcoal weber? Seems I can't get my weber up that hot, what do you do, burn hard wood?

                                    And I think it makes a difference, in both cooking & tenderness / taste if the rib eye is bone in, agree?

                                    1. re: Phurstluv

                                      A green egg is a ceramic charcoal cooker. A very, very expensive ceramic charcoal cooker. With a following of rabid devotees.

                                      1. re: alanbarnes

                                        Oh my. I must know more. We are all about that which turns one rabid......I shall Google. Thanks for the info, AB.

                                        1. re: Phurstluv


                                          the local hardware store cranks theirs up every saturday in the summer outside and cooks chickens, dogs and burgers for customers. They sell more after a "light" meal. Really cool little toy.

                                          1. re: jfood


                                            so what do ya think? did you eat anything they made? (OMG, this I am asking of a dog....) is it worth investigating?? my dh loves new toys/hobbies and is a master of our gas starter/charcoal weber, think it would make a good Daddy's day gift? I still haven't left CH to Google it yet. tia, P

                                            1. re: Phurstluv

                                              yes, jfood has eaten from it and it is very good. jfood looked into it and it was about 700-800 for the medium size delivered. would jfood like one, sure, willing to spend 7 hundies on it, that's a little more than he thinks it is worth. but if one showed up in the courtyard, yeah, he'd be pretty happy.


                                              1. re: jfood

                                                Check out the Kamado too. Same concept as the green egg, but much nicer.


                                                1. re: Shane Greenwood

                                                  OMG That thing looks like the urn for Shrek's ashes. :-))

                                                  1. re: jfood


                                                    Showed Mr P the egg last night, and our local fireplace shop carries them, but he agreed it's a little out of reach right now, but I saw a little flicker in his eyes......

                                                  2. re: Shane Greenwood

                                                    Wow, I had know idea there were so many different types, that one is almost too pretty to cook on....bet it costs a pretty penny....

                                                    1. re: Phurstluv

                                                      well, since i started the whole business about green eggs, i'll jump back in. these cookers can get up to a reasonably high temp--a bit past 700, it is true. perhaps more remarkable, they'll also sustain a low temp--say, 225--for 6 hours or so. they serve as an admirable smoker at that temp.

                                                      they do not rust.

                                                      1. re: silverhawk

                                                        Awesome is all I can say. I had a smoker, back when I lived in RI, and it ended up with my ex, so wish I had taken it back. Really liked it and had fun with it, this is going back about 20 years ago.

                                                        Anyway, I know my DH would be thrilled to own one and play with it, as he's the griller in the family, but alas, not this year. That Kamado someone else posted is pretty sick too.

                                                      2. re: Phurstluv

                                                        They aren't cheap but they have more options to chose from. They are also stunning in person and you can pick different colors of tiles. I've been to the factory and they are all handmade. They also cook and smoke great.

                                                        1. re: Shane Greenwood

                                                          GET OUT, like I could coordinate the tiles with my whole house???

                                                          CRAZY TALK!! No doubt they are hand made, they certainly look it. Yep, I need one of these like I need a hole in the head............

                                                            1. re: Phurstluv

                                                              They're actually priced about the same as the BGE. Of course, a custom tile job could probably change that...

                                                              1. re: alanbarnes

                                                                Yea, no kidding, AB!!

                                                                Shane, I was referring to the fact you can customize the tiles on it, and therefore, supposed I could coordinate it to go with what my house looked like.....but it was just a joke.......

                                                                1. re: Phurstluv

                                                                  Ah, gotcha. Didn't pick up on the humor. A friend of mine bought 3 of these and found that they have more options and versatility than the Green Egg. They also come in a range of sizes. I've seen one a little bigger than a smokey joe, up to giant ones that are used in restaurants. The custom tiling is pretty simple, you just pick a color you like. Beats the heck out of that fugly green thing!

                                            2. re: Phurstluv

                                              the bone adds that much flavor during the 6 minute cooking time? I'd be curious to understand the science behind that.

                                              1. re: tommy

                                                Well, I don't know exactly, per a science angle, if it does or not. BUT, I DO know that bone in ANYTHING always adds more flavor to the meat. And is ALWAYS more forgiving to cook. Only know by my (30+ years of cookin') experience. Just sayin'.

                                                Hey, I got nothin' to do all night, I'll research it and get back to ya, K??

                                                BTW, Where's my Backup??? Fourunder, where are ya when I need ya? Can't call on Sam, what's a hound to do?? Lemme get back to ya, honest.

                                                1. re: tommy

                                                  Pretty sure the bone adds no flavor during the cooking process. And I have no idea what it does prior to applying the heat. But there's no doubt that, once on the grill, the bone establishes a thermal barrier. Meat that would otherwise be on the outside of the ribeye - and therefore well done plus - is shielded from the heat by the bone. So it stays medium rare, loses less fat, and, yeah, has more flavor.

                                                  1. re: alanbarnes

                                                    You're probably right, AB, that it doesn't add flavor during the cooking process, but did you see my linky below? Kinda funny that they don't really even know why!!

                                                  2. re: tommy

                                                    Okay, tommy, this is the best I could come up with:


                                                    Excerpt: "Professor William Mikel of the University of Kentucky thought perhaps it might have to do with differing rates of heat transfer around the bone. In other words, since bone does not heat up as quickly as the meat itself, it may provide the juices with a place to concentrate during the most intense heat of cooking. This squares with our own personal theory, which is that since the bone is surrounded with more capillaries than other parts of the meat, you end up with more juices, and therefore more flavor, in the meat nearest the bone."

                                                    Bottom line, basically they believe it to be true, but can't pinpoint why. Glad I'm not the only one.

                                              2. Bought four nice looking prime rib-eye's at Costco. They are going on the BGE in a few minutes, super high temp, then rest and finish at 300 degrees or so. Will pull at 119 internal. $10.50 per lb for prime! Will report in later.

                                                1. This is a photo of 2 ribeyes. The one on the right is from the small end, the one on the left is from the large end. The large end is better for 2 reasons--it's fattier, and it has more flap meat, the tastiest and tenderest part.


                                                  On the left, the ribeye from the large end, see how there is a muscle on the edge of the left and top sides? That's the flapmeat. You want that to be as big as possible. A small end ribeye is to a large end ribeye like a t-bone is to a porterhouse. More tender parts.

                                                  Do not be afraid of fat. Fat is flavor. Be sure to choose a well marbled steak. I use a needler on all beef and pork that I grill, so at this point I tenderize the steak with that on both sides. I use the Jaccard brand. This breaks up any connective tissue and shortens fibers. Then I rub the steak on both sides with some kind of vegetable oil or EVOO. This is important, it ensures that there is no drying at all when you sear the meat. Then I rub a small amount of garlic paste on each side of the steak, pressing it into the flesh. Then I season both sides with salt and pepper and whatever seasoning I am using that night. Then I let them rest on the counter for an hour or 2.

                                                  I grill on a propane grill because it gets hotter than natural gas. I preheat the grill for at least 10 minutes with all 3 burners wide open on high. I sear each side for 90 seconds on high. My grill usually flares up pretty seriously at this point, but don't be afraid. Fire makes it taste good. Then I turn the 2 outside burners down to medium and turn the middle one off. I put the steaks over the middle part of the grill with no flame and cook them another 2 or so minutes, until they are done rare. Then I let them rest for 5-10 minutes.

                                                  Good luck. I hope this helps.

                                                  5 Replies
                                                  1. re: runwestierun

                                                    Agree with everything you say. How thick do you usually buy them??

                                                    1. re: Phurstluv

                                                      I really do not like them super thick, because I think you have to overcook the outside to get the inside warm. For me, and I know there are many dissenting opinions here, the ideal thickness is about an inch and a quarter.

                                                      1. re: runwestierun

                                                        Me either. I don't even measure the thickness, I just buy what they have....

                                                        1. re: runwestierun

                                                          You have to do either a slow low temperature cooking and then sear the outside or the reverse to get it cooked evenly through

                                                          1. re: scubadoo97

                                                            yup. indoors, this is a snap--use the oven. outdoors is a little trickier, i think. many grillers use a two-temp fire and use the lower, indirect heat to finish. i think it is better to damp down the whole cooker for the finishing stage to provide better control.

                                                    2. Count me among those who think a USDA Choice (or better) ribeye pretty much always comes tender when not cooked beyond medium rare. My only caveats: I try to pick individual steaks with small but plentiful flecks of fat marbling; I salt them liberally on both sides and rest them on the counter for about an hour; and I only use pepper and perhaps some more salt for season. Charcoal grill preferred but not necessary.

                                                      The only disappointing ribeyes I have made came from some door-to-door salesperson who talked my wife (who doesn't cook) into buying what appeared to be ungraded, shrinkwrapped steaks called ribeyes, but who knows what they really were!

                                                      1 Reply
                                                      1. re: Bada Bing

                                                        Oh, that's too funny. You must tell her never to buy meat from a travelling salesman!!! ESPECIALLY rib eyes. No one should be messin' with that cut!!