Grilled Boneless Rib Steak
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!
Ingredients
- 3 large boneless rib steaks
- Kosher Coarse Salt and Pepper to taste
Instructions
- 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!
Notes
Recipe Source: Kiss My Smoke
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.
Pepper Tip:
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.