How to grill a perfect ribeye steak

How to grill a perfect ribeye steak – Cook a ribeye steak

http://www.howdini.com/howdini-video-6674634.html

How to grill a perfect ribeye steak – Cook a ribeye steak

Many steak lovers prefer the buttery flavor of a well-marbled ribeye steak. Grilling the perfect ribeye is a snap after Elias Iglesias, executive chef of Morton’s The Steakhouse shares his tips on how to cook ribeye steaks.

Keywords:
how to cook a ribeye steak
how to grill a ribeye steak

Duration : 0:2:13

[youtube 2kBWKX8_674]

This entry was posted on Saturday, July 3rd, 2010 at 5:19 pm and is filed under grilling. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

34 Responses to “How to grill a perfect ribeye steak – Cook a ribeye steak”

ryanhurst1 on July 3rd, 2010 at 5:19 pm

@MrGoodCookin 28- …
@MrGoodCookin 28-day hung beef is a deep, nearly brown colour. Hung is better.
sdrea91 on July 3rd, 2010 at 5:19 pm

@MrGoodCookin my …
@MrGoodCookin my mans brother is a chef and he told us that meat is actually brown but they add red coloring to it…. i dont believe it so i still make sure we eating RED MEAT!!
shaunneildsir on July 3rd, 2010 at 5:19 pm

A lot of idiots on …
A lot of idiots on here who have watched food network therefor think they know more about cooking steak than a trained chef are morons. Firstly to the dumbass saying that the steak is not cooked to medium rare knows nothing. Secondly that steak aint brown and hasn’t gone bad, if you can do a better job that this guy post a video.
randombyday on July 3rd, 2010 at 5:19 pm

I loves me some …
I loves me some ribeye.
tylertown100 on July 3rd, 2010 at 5:19 pm

He said pick out a …
He said pick out a nice red steak. That’s pretty general. A strong smelling steak is good, a spoiled steak is unmistakeable. You can aged your own steaks by buying a whole loin and not puncturing the cryovac. Keep the steak about 34 Degrees and it will keep for many weeks. I have eaten very good 8 week old ribeyes. That may be pushing it though. Most steaks program like CAB or SAB age 21 days before shipping it out.
Bright red = not aged
Deep dark red = aged
Brown or gray = spoiled
Antiks72 on July 3rd, 2010 at 5:19 pm

LOL seasoning salt. …
LOL seasoning salt. Rock salt and pepper.
darthjakeb on July 3rd, 2010 at 5:19 pm

Yea i am 13 and i …
Yea i am 13 and i know tht even though its a medium rare it looks a little medium though.
tyzorg on July 3rd, 2010 at 5:19 pm

TO everyone …
TO everyone complaining how “RARE” it is. remember that a steak will continue to cook itself once taken off the grill. i always cook a steak to rare and let it sit and it cooks itself to a PERFECT medium rare. If you cook a steak to medium rare then take it off, it will cook to medium+ and be a ruined steak (in my opinion)

I mean really, who takes a steak off the grill and IMMEDIATELY chows down on it? come on. Its all about letting it REST.
lilkynan on July 3rd, 2010 at 5:19 pm

Not rare enough – …
Not rare enough – cut off the horns, wipe its and stick it on the plate –

still wanna hear the MOOOOO when I cut into a good steak!!!!
iceaxe56 on July 3rd, 2010 at 5:19 pm

that steak is rare- …
that steak is rare–yuk–stay away from my grill
HotBoyKicksAss on July 3rd, 2010 at 5:19 pm

@MrGoodCookin …
@MrGoodCookin mhhhhh brown meat^^
SebastianSlasherMP on July 3rd, 2010 at 5:19 pm

@luongdung
Who …
@luongdung
Who the F**k eats butter?
di8torted on July 3rd, 2010 at 5:19 pm

he sound like hes …
he sound like hes gonna need sum beat when he talk.
mililaniguy on July 3rd, 2010 at 5:19 pm

Man, this guy …
Man, this guy missed the most important part. What kind of chef doesn’t recommend buying at least USDA choice beef??? If you went to Safeway and bought rib eye, it would come out crap. Go to Costco and get USDA prime rib eye. I always do.
francia2 on July 3rd, 2010 at 5:19 pm

I won’t be eating …
I won’t be eating at Morton’s steak house. Searing doesn’t seal in juices, the meat does that fine on its own. Searing does make the steak more flavorful because of caramelization. A medium rare should not have a hot red center, it should have a barely warm red center. This steak is rare and would be sent back if your guest ordered a medium rare. Resting the meat after cooking before cutting into is ensures a juicy delicious steak. Don’t forget the steak will cook a little while resting.
crossman123456789 on July 3rd, 2010 at 5:19 pm

da juices! spongy …
da juices! spongy with some bounce! rofl
blake1202 on July 3rd, 2010 at 5:19 pm

That steak was …
That steak was definitely rare, not medium rare!
stevenBig1 on July 3rd, 2010 at 5:19 pm

to rare for me.
to rare for me.
aznanimegob on July 3rd, 2010 at 5:19 pm

If you watch at …
If you watch at lest two of his videos, youll realize the script is the same.
bbcrew420 on July 3rd, 2010 at 5:19 pm

first that is a …
first that is a cheap looking steak poor marbling and bad fat trim….secondly you grill with the top open thats why its grilling, if you close the lide you are now roasting or broiling it, and like other buddy said once its done you have to let it rest, the steak will continue cooking from rare to medium rare or medium rare to medium. IF you really care you will also make sure your meat is DRY AGED, not wet like his was.
MickeyFury2k on July 3rd, 2010 at 5:19 pm

um 2 hrs at room …
um 2 hrs at room temp is waay to long imo.thats askin for trouble.and let a steak rest after u take it off the grill.the juices will stay in better.its hard to let a steak sit there and cool off but it makes a world of difference. if u cut right away u get a big puddle of juice on ur plate , because its still cooking and the juices go out. if u wait 7 min (for my fav cut) the juices stay in the meat and EVERY bite is awesome not just the first one .
antonnTO96 on July 3rd, 2010 at 5:19 pm

this guy talks like …
this guy talks like a pro
SchonRDeS on July 3rd, 2010 at 5:19 pm

@MiTm4x yeeeaaahhh …
@MiTm4x yeeeaaahhh, what he said bitches! im not a chef and it still looked like the rare side of rare.
Junkyard129 on July 3rd, 2010 at 5:19 pm

Simple and to the …
Simple and to the point, very nicely done!
walkabout990 on July 3rd, 2010 at 5:19 pm

@MrGoodCookin, …
@MrGoodCookin, depends on where the meat is purchased. The most major providers will die their meat to appear “redder”.
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