Grilling is a dry heat method of cooking steaks that works best for well-cut beef pieces such as thick rims. Cooked on charcoal, gas or wood, with or without bone, ribeye is ideal for grilling. Ribeye is cut from the costal part of a cow carcass, where the animal's muscles are not involved, due to this, the meat is softer and has inclusions of fat.
Some people find that steak with bone is more flavorful, while others prefer boneless meat. Rib eye is one of the most expensive pieces of beef.
1. Prepare the charcoal grill by filling half of the grill with charcoal and leaving the other half empty. Place the bloody steaks on the empty part of the grill while the steaks are still cooking.
2. Light the charcoal according to package directions and let them burn through until covered with ash.
3. Rub the ribeye steak with salt and pepper, or your favorite seasoning, and place over the charcoal side of the grill.
4. Do not cover the grill with a lid, turn the steaks only once.
5. Grill the pitted steaks, approximately 2 cm thick, for 3-4 minutes on each side for a medium-bloody finish. Pieces of meat 2.5 cm thick should be cooked for 5-7 minutes on each side to obtain a medium degree of roast.
6. The 2 cm thick bone steaks should be cooked for 3-4 minutes on each side for a medium-bloody finish. To obtain a medium degree of frying, steaks on the bone need to fry for 5-6 minutes on each side.
7. Serve the steaks to taste.
