From My Cookbook…Dave’s Grilled Ribeye Steaks
Just in time for America’s 250th birthday and your July 4th cookout! Many people have told me the best steak they’ve ever eaten was in my backyard. Yes! That’s a bold statement! But I think it’s true and I’m going to tell you why.
There are over 300 recipes in my recently published cookbook, Everyday Cooking for Everyday People Like Us (Click on the link in Note 1 to get your own copy). Even in these inflationary times, we can prepare delicious meals for our family and do so in a way that does not break the budget. And it’s all in the cookbook!
Introduction
It’s July 4th, baby! Time to celebrate America’s 250th birthday! What better way than with an all-American-produced ribeye steak! And this is the best one you will ever have. You will notice that I typically tout a 1” thick prime cut steak for this recipe. That’s an expensive proposition anytime, for sure. But, just to say I could do it, I found a rather cheaper, bone-in grade steak and cooked it just for this post so I could show you even a cheaper cut can come out amazing with the right preparation.
I love to cook, and I love to cook for other people who enjoy good food. A lot of my cooking, indeed my cookbook (Note 1), is built around making delicious meals for a crowd. You will be a hero for preparing this wonderful steak for your family and friends. Why don’t you just go ahead and buy my cookbook so you will have this and all of the other delicious recipes right at your fingertips!
David Giustozzi’s Grilled Ribeye Steak
There is nothing that screams summer special occasion like a ribeye steak on the grill. While I do enjoy other cuts of steaks such as hanger and a filet, to me there is nothing better than a ribeye for the flavor, moisture, and tenderness. I’ve been making this recipe for many years, and I have to say that is seems to be the crowd favorite. It’s not a cheap meal to make and that’s why I say it’s special. Here is a foolproof recipe everyone, and I mean everyone will love you for!
I’ve been to some of the best steakhouses in the country. New York, Chicago, Dallas, you name it. Most of these restaurants tout their dry-aged steaks, and for sure, you will pay for that aging. No doubt they are good as the time and care just naturally dries them out and concentrates the flavor. And the very high temperature commercial grills really sear in the flavor. But for me, nothing compares to a wet-marinated ribeye for its juiciness and flavor, cooked in my backyard on my gas grill. And yes, I like smoked and charcoal-grilled as well.
A final note…Don’t let anyone say you can’t get grill marks on your wet marinated steak. The picture below will debunk that myth right now. Enjoy this recipe and the best cut of meat you will ever have!
Ingredients
Two ribeye steaks, about 1” thick, 1 lb. each (Note 1)
2 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce
2 tablespoons soy sauce
1 tablespoon of liquid smoke
McCormick’s Spicy Montreal Steak Seasoning (Optional)
Directions
About 4 hours ahead of time, pour each of the liquid ingredients into a glass Pyrex casserole dish and mix well. Place each steak into the dish, ensuring marinate coats the top and bottom and sides (Note 2). Cover with plastic wrap and refrigerate. Turn once or twice over the next four hours.
About 20 minutes before you want to start cooking, preheat your gas grill on high. The actual time for this will depend upon the power of your grill. If you use charcoal, follow the manufacturer’s directions to preheat. Remove the steaks from the refrigerator and let them rest on the counter (Note 3)
When your grill is very hot, at least 400 degrees but better to be higher (again, unless you have a very powerful grill, it may be hard to get above this temperature. The point is that you want the grates to be extremely hot to sear the meat.
When the grill is ready, place each steak on the grill diagonally. Sear for about a minute and rotate the steak 90 degrees on a different place on the grill. Allow to sear about a minute and flip, again finding an unused portion of the grill that is still very hot and repeat the searing. Turn your grill to low. Drizzle a little of the remaining marinate over the top of each steak.
This is the tricky part, and you will just have to adjust to your equipment, outside temperature (yes, if it’s cold or cool outside it will greatly affect your cooking) and what you like. I’ve found that with my grill, I can cook a 1” thick, non-tenderized steak 18 minutes for a perfect medium rare. A tenderized steak, being thinner, will take about 14 minutes. Bone in requires a little more care.
Watch the grill constantly and ensure you don’t get flareups from the hot grill and dripping fat. Use a water sprayer to knock down any flare ups. Cook for about 6 minutes (non-tenderized) and flip. Drizzle a little more marinate over the top. Flip and drizzle the remaining marinate over the top. Now you know why I said in Note 2 you may need more marinade.
Remove steak from grill when done. I use the same Pyrex dish that I have washed and dried. Cover with aluminum foil and allow to rest for about 10 minutes. The rest time is very important to allow the steak to finish cooking and to allow all the juices to be absorbed. Do not rush this step!
Pass the steak seasoning for those who like it (I do!) and enjoy with grilled asparagus and a baked potato for the best summer special meal you will ever make!
Notes
There is nothing better than a USDA prime ribeye steak. You have to be careful where you get your steaks and it took me a long time to find a good local butcher, but the ones I get there are the best. I’m going to tell you a little secret here that will allow you to use USDA choice steaks. And, when you serve them, only the most discerning palates will be able to tell the difference and you’ll save about $10.00 a pound. If using choice, use a tenderizer, the one with the sharp teeth, not the one with the bumps or flat, and gently insert the tines into your steak on both sides both horizontally and vertically all over. This will not only tenderize the meat but allow the wet marinate to penetrate better. Bone in or bone out, it’s your choice, just recognize that bone in required a little extra cooking time and care.
You may need more marinate if you use more steaks, adjust as necessary.
Removing your steaks and allowing to come to room temperature or leaving them in the refrigerator is another one of those points, like dry aged or wet marinade, that is hotly debated. Those that say to bring the steak to room temperature will do so about an hour before they go on the grill and will say this ensures complete cooking. Those that say take directly from the refrigerator to the grill will tell you keeping them cool will ensure a slightly red center for the perfect medium rare. I split the difference with my recipe and take them out of the refrigerator as I start to warm the grill.
AND BY THE WAY…Don’t even think of cooking this wonderful piece of meat beyond medium rare! Why would you want to ruin it? Yes, there are those that talk about food safety and will tell you to use a thermometer to check for doneness (130-135 degrees F in this case). Others will tell you to press on the meat with your finger to tell when it is done. Who can argue with these methods? They are both good indicators and allow you to standardize your cooking, so you have repeatable results. Again, all of this will come with experience and your own individual style and preference. I tend to err on the side of being a little under done, even rare sometimes just so I don’t overcook it! OK? Please.
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Dave’s Grilled Ribeye Steaks
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Call to Action
Show someone how much you love them by preparing a delicious meal for them. Later, enjoy the time and money you save by relishing your leftovers, either for lunch at work or dinner at home. Take comfort in knowing you are eating hearty food you prepared. All because you made a good decision to follow the recipes and tips in the cookbook I developed just for you.
Besides getting a copy of the cookbook for yourself, it makes an excellent gift for those you love and care for, especially for those with a young family who are looking to save time and money in the kitchen. And learn a few things in the process! What a great idea!
Recommended Resources
Everyday Cooking for Everyday People Like Us by David Giustozzi (Note 1).
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Notes
Please note that as an Amazon Affiliate, I may earn a small commission on the sale of any of these recommended resources.
Everyday Cooking for Everyday People Like Us by David Giustozzi: https://amzn.to/437OhVQ
Achieve Your Dreams: A Complete Guide to Live Your Best Life by David Giustozzi: https://amzn.to/3IxEFgy