Ribeye steak calories and nutrition: A complete in-depth guide to the nutritional values of ribeye steaks! From calories to carbohydrates and more, this guide covers everything you need to know about enjoying this flavorful cut of beef. Take a look to learn how you can incorporate ribeye steak into your diet in a healthy way!
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Instructions
At least 45 minutes before cooking, season your steak on both sides and along the edges (*see note). 30 minutes to an hour before you are ready to grill, remove the steak from the fridge so it can come up to room temperature.
Prepare your grill for indirect heat with 2-zone grilling (your grill's internal temperature should be 275-300°F/135-150°C). One half of the grill should have direct heat, and the other should have no heat.
Place your steak(s) on the grill over indirect heat (there should be no hot coals underneath) and the bone facing the direct heat side. Close the lid and position the air holes directly above the steak if possible.
Flip the steak(s) every 15 minutes or until it reaches an internal temperature of 110°F (43°C). This took me about 1 hour of cooking over indirect heat.
Transfer your steak to a plate and tent foil loosely over the top as you increase the temperature of your grill to 425°F (220°C) so you can sear it over high heat. *Alternatively, you can have your oven already preheated and walk from the grill into your kitchen to sear immediately.
Once the grill has come to temperature (or your steak is in the oven) sear it over direct heat, flipping every 2 minutes (for about 6 minutes total).
Transfer your cooked steak to a plate or cutting board and loosely tent a square of foil over the top. Let it rest for at least 10 minutes before slicing and serving.
Notes
In place of steak seasoning, you may use a simple blend of salt & pepper to taste.
I like to use a 'dry-brine' method where the steak is seasoned and placed onto a wire rack set in a rimmed baking sheet or pan. I leave the meat uncovered to dry brine overnight and up to 3 days before removing it from the fridge.
Aim for the following internal temperatures for your steak to reach your desired level of doneness. Always remove your steak from heat 5°F shy of where you want it to end up, as the steak will continue to cook once removed from the grill.
Rare: 115 to 120°F (46-49°C)
Medium-Rare: 120 to 125°F (49-52°C)
Medium: 130 to 135°F (54-57°C)
Medium-Well: 140 to 145°F (60-63°C)
Well-Done: 150 to 155°F (66-68°C)
To store: Once cool, leftovers can be kept in an airtight container and refrigerated for up to 4 days. You may freeze leftovers for up to 3 months by wrapping them tightly in foil and placing them in a heavy-duty freezer bag.
To reheat: The best way to reheat a steak of this size is in the oven. Place your steak in a baking dish and cover it with foil. Bake at 250°F (120°C) until sufficiently warmed through. This may take up to 30 minutes and depends on the size of your steak.