Grilled steak is the king of backyard barbecue cooking, and one of the best cuts of beef to use for turning out the juiciest, most flavorful steaks off the grill is boneless rib eye. Also known as Delmonico steak, Spencer steak or market steak, boneless rib eye is cut from the rib roast's small end and boasts enough marbling to make it simpler to grill than leaner cuts. In fact, grilling great boneless rib eye is a simple procedure as long as you get the grill hot enough and allow the steak to rest after cooking.
- Vegetable oil
- Basting brush
- Paper towels
- Metal tongs
- Salt and pepper
- Instant-read meat thermometer (optional)
The marbling in boneless rib eye steaks can cause fat flare-ups when grilling. If this happens, use the tongs to briefly move the steaks to a cooler part of the grill.
Chef Bobby Flay recommends that, for the best quality steak possible, skip prepackaged grocery store steak and purchase USDA Prime or Certified Black Angus rib eyes from a reputable butcher.
Remove the boneless rib eye steaks from the refrigerator 30 to 60 minutes before cooking and allow them to come to room temperature.
Oil the grilling grate lightly with vegetable oil. Heat a gas or charcoal grill with the grilling rack positioned 3 or 4 inches from the heat source. The grill is ready when it is too hot for you to hold your hand 3 inches above the rack for more than two seconds.
Dry the steaks with paper towels and season them generously on both sides with salt and pepper. Place the steaks on the grill, arranged so that they are positioned on a 45 degree angle to the bars of the grilling grate. Use the tongs to rotate each steak 90 degrees after two or three minutes on high heat to form crosshatch marks on the steak's surface.
Grill each steak on the first side for approximately four minutes total, then turn over with the tongs and grill on the second side using the same method as the first side: arrange on a 45 degree angle to the grate's bars, cook for two minutes, rotate 90 degrees and cook for about two to three minutes longer. For steak cooked more than medium-rare, add two or three more minutes of cooking time per side.
Remove the steaks from the grill and test for doneness with an instant-read meat thermometer -- the thickest portion of the steak should be approximately 145 degrees Fahrenheit on a meat thermometer for medium-rare -- or poke several parts of the steak with your finger. A medium-rare steak will yield gently to your finger, while a rarer steak will feel soft and squishy and a well-done steak will feel firm.
Allow the steaks to rest, undisturbed, for five minutes before serving to allow time for the juices to be redistributed throughout the meat.
Things You'll Need
Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics. She has served as a book columnist since 2008 and is a member of the National Book Critics Circle. Kerns studied English literature and neurology at UC Davis.