How to grill a boneless rib steak perfectly for your own taste. Rib Steak is a super versatile cut of beef that is full of flavour!
I have a serious weakness for beef. It’s my favourite choice when it comes to meat. Any chance I get to treat myself my pick is going to be steak. Hands down, any time, it’s steak for the win. I love rib steaks, bone in, boneless, it’s all good. Unless you ask me to share, then all all bets are off.
We’re an odd bunch here, everyone likes theirs cooked to a different temperature. So I thought I’d share my tips for cooking several steaks at several temperatures at the same time. The key is timing. I throw the ones I want well-done on first, then I set the timer on my phone for 2 minutes intervals. Then the fun begins. The well done one is sizzling, then the timer goes off, I toss on the medium done, another 2 minutes passes and I toss on the rare. Once the timer goes off again I flip them, as the timer continues to go off I pull them off the grill. The rare one off first, the medium one off second and the well done one off last. Then I let each rest for 10 minutes. I slice the rare first, then the medium, then the well done. It’s like a well oiled machine. It works well for us. That way everyone gets their steak the way they want it.
I’m a big believer in cooking extra food every time I make something. I’ll toss a couple of extra steaks on the grill so I can make other things with it the next day for lunch and dinner. I’ll make a steak salad for lunch, then maybe a steak sandwich or stir fry for dinner. I figure if I’m going to brave the grill in the middle of winter, in Canada no less, I’m going to make the most of it.
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- 3 large boneless rib steaks
- Kosher (Coarse) Salt and Pepper to taste
- Preheat your grill to a medium high heat.
- Make sure your steaks have been out of the fridge for 30 minutes prior to grilling them.
- Season them generously with salt.
- Set out three plates for the finished meat so they are ready when the steaks are. Nothing worse than wandering off for a serving dish at a crucial moment. I find colour coding the plates for the desired temperature very helpful. That way you and your guests know which steak is which temperature.
- Open the lid, pop steak number one (well done) on first. Close the lid, wait 2 minutes, lift the lid and pop on steak number two (medium). Close the lid, wait 2 minutes, lift the lid and pop on steak number three (rare), close the lid, wait 2 minutes. Open the lid and flip all the steaks, close the lid. Wait two minutes, then lift the lid again and remove steak number three (rare). Wait two more minutes and remove steak number two (medium). Wait 2 more minutes and remove steak number three (well done).
- Sprinkle with pepper if desired.
- Now let them rest. I set a timer for 10 minutes from when the rare one comes off the grill.
- I slice them in order of how they come off the grill, so the rare one gets slices up first. Then by the time I'm done slicing and plating that one the medium is ready. I slice and plate the medium one. Then I slice and plate the well done one.
- We have this grill system running like a well oiled machine. The key is a timer. I have one on my iPhone that I can set to go off in intervals so it's perfect. Another key is being prepared. Make sure you have your tools ready and your serving dishes ready.
- Another huge tip is do not flip your steaks with a fork. It allows the juices to run out so please use a spatula for flipping your steaks.
- Serve with a huge steak loving smile!
I like to salt thick steaks like this the night before cooking. You do not have to, you can salt right before grilling if you like. But for me if I have the forethought I'll salt them generously the night before.
Here's some helpful tips when salting them:
Set up an air tight container that you can fit a cooling rack inside of. This works well for air flow and also not stacking steaks on top of each other.
You can also use cooling racks on cookie sheets if you're doing a large amount.
Pat your steaks dry with paper towels prior to salting.
Salt generously, use a little more than you think you need. Always use coarse salt, a nice kosher salt works wonders on meat.
Salt both sides and make sure it's as evenly distributed as possible. Use your hands to make sure it's in there really well.
Once both sides are salted cover them with plastic wrap. Pop them in the fridge.
Remove them 30 minutes prior to grilling. Never grill meat cold out of the fridge.
Pat dry with a paper towel again before grilling.
This is a completely personal thing for multiple reasons, but pepper the steaks after you grill them. I find pepper burns quickly. I hate that taste so I try to season with pepper after I grill.
I'm not a huge fan of pepper at all but will use it on some things since my husband likes it.
You can adjust the cooking time up or down depending on how you like your steaks done. Increase or decrease in small increments, 1 to 2 minutes can make all the difference in the world.
I am telling you this is one of the simplest but tastiest ways to make steak. Sometimes you just want the meat to speak for itself. My daughter likes hers smothered in sauce. I like that too but more often than not plain is my personal choice. Simple, classic and buttery smooth.
Other Great Beef Recipes from Yours Truly:
Steak Bites, pictured above
Grilled Striploin, pictured above
Beef Tenderloin Kebabs, pictured above
Now be confident and get your grill on!