More About Beef Ribeye Steak

Grilling

Beef Ribeye Steaks (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), uncovered, over medium, ash-covered coals 6 to 8 minutes (steaks 1 inch thick, 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Beef Ribeye Steaks (1-1/2 inches thick)
Grill steaks, covered, over medium, ash-covered coals 17 to 22 minutes for medium rare to medium doneness, turning occasionally.

Broiling

Beef Ribeye Steaks (3/4 inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 10 minutes for medium rare to medium doneness, turning once.

Beef Ribeye Steaks (1 to 1-1/2 inches thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steaks (1 inch thick) 14 to 18 minutes (steaks 1-1/2 inches thick, 21 to 27 minutes) for medium rare to medium doneness, turning once.

Skillet Cooking

Beef Ribeye Steaks (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 8 to 10 minutes (steaks 1 inch thick, 12 to 15 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

Pat raw steaks dry with paper towels to promote browning.

To add flavor, season steaks with a rub just before cooking, or marinate briefly.

Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.

Turn with tongs or spatula; piercing causes loss of flavorful juices.

Remove excess drippings from skillet as they accumulate during cooking.