Stovetop Cowboy Steak Cooking Instructions – A cowboy-sized, Extra-Thick Cut, Bone-In Ribeye cooked on the stovetop in a pan yields excellent results. This method will result in a steak with a rich golden brown color and enhanced flavor. Ensure that your steak is completely defrosted prior to cooking.
- For approximately 5 minutes, heat a heavy, nonstick skillet over medium-high heat until hot. An extremely hot pan produces the best sear.
- Insert steaks into the hot pan (do not overcrowd). Do not add water or oil. Avoid covering.
- To achieve the ideal medium-rare Extra-Thick Cut Bone-In Ribeye, sear each side for approximately four minutes.
- Remove steaks from the stove when a meat thermometer registers 5°F below the desired degree of doneness
- a meat thermometer should register 130°F for a medium-rare steak. Refer to our and for additional instructions.
- Before serving, allow steaks to rest for 5 minutes while lightly covered with foil. During this time, the temperature of the meat will continue to rise by up to 5°F. Final temperature is 135 degrees Fahrenheit.
- Resting steak is essential because the heat of cooking draws the meat’s juices to the surface
- if you cut into it immediately after cooking, these flavorful juices will end up on your plate, not in the steak. Resting your steak will allow the juices to redistribute throughout the meat, keeping it juicy and flavorful.
- Check the internal temperature of your steak with a meat thermometer to ensure that your Extra-Thick Cut Bone-In Ribeye is cooked to perfection, from rare to medium-well.
How long do you grill a two-inch-thick ribeye?
Medium Rare Ribeye – Medium-rare is the optimal grilling temperature for ribeye because it allows the fat to melt and distribute throughout the meat without jeopardizing its tender texture. Each bite of a perfect medium-rare ribeye will be bursting with flavor and texture.
Here are instructions for grilling a delicious steak: – For 10 to 15 minutes, preheat your grill with all burners on high or with the dampers open and the lid closed. While your grill is preheating, remove your steaks from the refrigerator, season them, and allow them to come to room temperature.
A steak that is at room temperature will cook faster than one that is cold, and less cooking time means less time for drying out. In addition, a cold steak will contract more when placed on the grill, causing more juices to escape. Clean your grill grates with a brush and adjust your grill for direct, high heat.
The optimal steak temperature range is 450°F to 500°F. Depending on the thickness of the steak, place the steaks on the grill, close the lid, and set a timer for two to three minutes. () 5. Rotate the steaks to a new area of the grill. They have already absorbed heat from the area of the cooking grate where they were initially placed.
- Placing them in a new location ensures that the cooking grate is still hot enough to produce those gorgeous sear marks.
- Close the lid and add an additional 2 to 3 minutes to the timer.6.
- Test your steak for doneness.
- Once the steak has reached the desired doneness, remove it from the grill and allow it to rest for 30 to 40 percent of the total grilling time.8.
Enjoy! ** A thicker steak will require more time to cook. In that case, follow steps 1 through 5 to sear the steaks, and then transfer them to an indirect zone to finish cooking. This prevents the exterior from burning before the interior is fully cooked: How To Sear | Burning Questions | Weber Grills
How is a 2-inch steak cooked on a Weber gas grill?
Here is a fantastic recipe that is a fan favorite. – New York Strip Steaks with Red-Eye Barbecue Sauce By Jamie Purviance Prep time: 20 minutes plus 15 minutes for the barbecue sauce Grilling time: 6 to 8 minutes Serves: 4 Ingredients: Sauce 1 tablespoon unsalted butter 2 teaspoons minced shallot 1 teaspoon minced garlic 1/2 cup ketchup 1/4 cup brewed dark-roast coffee or espresso 1 tablespoon balsamic vinegar 1 tablespoon packed light brown sugar 2 teaspoons ancho chile In a saucepan, melt the butter over medium heat.
- Add the shallot and cook until it begins to brown, stirring frequently for approximately 3 minutes.
- Add the garlic and cook for one minute, or until fragrant.
- Add the remaining ingredients for the sauce, bring to a simmer, and reduce the heat to low.
- Simmer until slightly reduced, stirring frequently for approximately 10 minutes.
Place in a bowl for cooling.2. The steaks should be brushed on both sides with oil and then seasoned on both sides with salt and pepper. Before grilling, allow the steaks to reach room temperature for 15 to 30 minutes.3. Prepare the grill for direct cooking over high heat (450 – 550 degrees Fahrenheit).4.
- Clean the cooking grates with a brush.
- Close the lid and grill the steaks over direct high heat until they reach the desired doneness, 6 to 8 minutes for medium rare, turning once.
- Take the steaks off the grill and allow them to rest for three to five minutes.5.
- Serve the steaks warm with the sauce on the side.
For more tips on grilling the perfect steak on a charcoal grill, see this article. Tips from Way to Grill by Jamie Purviance, 2018 Weber-Stephen Products, LLC. Jamie Purviance’s Weber’s Greatest Hits TM recipe. Authorization granted
Internal Ribeye Steak Temperatures –
- Internal temperature should be between 120 and 130 degrees Fahrenheit for rare meat.
- For medium-rare, aim for an internal temperature between 130 and 135 degrees Fahrenheit.
- For medium, aim for an internal temperature of 135 to 145 degrees Fahrenheit.
- For medium-well, aim for an internal temperature between 145 and 155 degrees Fahrenheit.
- For well-done, aim for an internal temperature between 155 and 165 degrees Fahrenheit.
A Traeger grill is the best method for smoking ribeye. A Traeger provides consistent temperature and flavor from natural wood pellets, as well as high heat for the perfect sear on your ribeye. This reverse-searing technique maximizes smoke flavor while maintaining the grill marks.
It works flawlessly on a Traeger. Adjust your Traeger to 225 degrees Fahrenheit and preheat with the lid closed for 15 minutes. Place your steaks on the grill and smoke them for approximately 45 minutes, or until the internal temperature reaches 120 degrees. Remove and set aside the steaks. Increase the temperature to 500 degrees and preheat with the lid closed for 15 minutes.
Return the steaks to the grill and cook for approximately 6 minutes, or until desired doneness (135 degrees for medium rare) (3 to 5 minutes on one side, 1 to 2 minutes on the other side). A ribeye steak should be cooked to a temperature of 135 degrees Fahrenheit, or medium rare.
At this temperature, the meat is tender, juicy, and a beautiful shade of pink. When ribeye is cooked at higher temperatures, the meat becomes gray and dries out. A ribeye is one of the most tender steak cuts available. Instead of making it tender, you aim to maintain its tenderness. This is accomplished by cooking it to medium rare, or 135 degrees Fahrenheit.
Overcooking a ribeye will cause the meat to become drier and less tender. At a temperature of 145 degrees Fahrenheit or higher, ribeye steak will appear gray, not pink. At higher temperatures, meat will become touchable and toothsome. We recommend using an instant-read meat thermometer to monitor the temperature of the meat as it cooks.
There is no better way to ensure the tenderness of a ribeye. After cooking a ribeye, slicing it against the grain will break down the muscle fibers and make the steak more tender. A thick ribeye steak (1.5 to 2 inches thick) cooked over high heat will take approximately 10 minutes, or 5 minutes per side.
A thin ribeye steak (less than 1.5 inches) will cook in approximately 6 minutes, or approximately 3 minutes per side. The exact cooking time will depend on a number of variables; therefore, we recommend cooking to temperature, not time. Use a dependable meat thermometer to monitor the temperature of the meat as it cooks.