Thomas Rosenbaum is a seasoned mechanic who transitioned into the world of grilling after retirement. Renowned for his innovative and technically-driven grilling techniques, Thomas enjoys experimenting with various grilling and smoking equipment to achieve the perfect cook.
Absolutely! Grilling a ribeye steak to perfection using indirect heat on a gas grill is a fantastic way to achieve that mouthwatering, juicy, and tender result. Let me walk you through the step-by-step process.
First, preheat your gas grill. Start by turning on all the burners to high and closing the lid. Give it about 10-15 minutes to heat up, ensuring that the grill reaches a temperature of around 400-450°F (204-232°C). This initial high heat will help sear the steak later on.
While the grill is preheating, prepare your ribeye steak. Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This allows the meat to come to an even temperature, ensuring more even cooking.
Next, season your ribeye steak. You can keep it simple with just salt and pepper, or get creative with your favorite steak seasoning. Rub the seasoning onto both sides of the steak, gently pressing it into the meat.
Now it's time to set up the grill for indirect heat. If you have a three-burner gas grill, turn off the middle burner. If you have a two-burner gas grill, turn off one of the burners. This will create a zone of indirect heat where you'll be cooking the steak.
Place the seasoned ribeye steak directly over the turned-off burner, positioning it away from the direct heat. Close the lid to create an oven-like environment, allowing the steak to cook evenly.
Cooking times will vary depending on the thickness of your ribeye steak and your desired level of doneness. As a general guideline, for a 1-inch thick steak, grill it for about 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, and 6-7 minutes per side for medium-well. Remember, these are just guidelines, so adjust the cooking time to your preference.
During the cooking process, try to resist the temptation to constantly flip the steak. Instead, flip it only once halfway through the cooking time. This helps to develop a beautiful crust on each side.
To check the doneness of your ribeye steak, use an instant-read meat thermometer. For medium-rare, the internal temperature should be around 135°F (57°C), for medium it should be around 145°F (63°C), and for medium-well it should be around 155°F (68°C).
Once your ribeye steak reaches your desired level of doneness, remove it from the grill and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Now, it's time to enjoy your perfectly grilled ribeye steak! Serve it with your favorite sides and savor every delicious bite.
Remember, practice makes perfect, so don't be discouraged if your first attempt isn't exactly as you envisioned. With time and experience, you'll become a master of grilling ribeye steaks using indirect heat on your gas grill.
For more grilling tips, techniques, and recipes, be sure to check out Grill Matey. Happy grilling!