Rib eye and prime rib are both delicious cuts of beef, but they differ in terms of cut, cooking methods, and presentation. Ribeye steaks are individual boneless cuts that are often grilled or pan-seared, while prime rib is a larger roast cooked as a whole piece with the bones attached, typically roasted in the oven. Both cuts are known for their tenderness, juiciness, and rich flavor due to the marbling of fat.
Here I take a huge rib eye and prepare it a lot like a prime rib cut. I serve it with some blue cheese scallop potatoes and a homegrown tomato salsa!
Grilled ribeye/prime rib is a popular and delicious way to prepare this cut of beef. Here’s a simple guide to grilling a ribeye steak:
- Choose a quality ribeye steak: Look for a well-marbled steak with good thickness. Ribeye’s with visible marbling (white fat streaks throughout the meat) tend to be more tender and flavorful.
- Preheat the grill and cast iron pan: Start by preheating your grill to medium-high heat. This allows the grill grates to get hot and helps to create those nice grill marks and sear on the steak. My XO grill goes form 0-1000 degress in 60 seconds
- Season the steak: Season the ribeye steak generously with salt and pepper, or any other seasonings of your choice. Let the steak sit at room temperature for about 20-30 minutes before grilling to allow it to come to room temperature.
- Oil the grill grates and meat: To prevent the steak from sticking to the grill, lightly oil the grates by brushing them with vegetable oil or using a high smoke point oil.
- Place the ribeye steak on the preheated cast iron to sear grill. I go back and forth between the grill and cast iron for best results. Close the lid and cook for about 4-5 minutes per side for a medium-rare steak or adjust the cooking time according to your preferred level of doneness. Use a meat thermometer to check the internal temperature for accuracy. For medium-rare, the internal temperature should be around 130-135°F (55-57°C).
- Rest the steak with aromatics: Once the ribeye is cooked to your desired level of doneness, remove it from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute and the steak to become even more tender.
- Slice the ribeye steak against the grain (perpendicular to the muscle fibers) and serve it immediately. It pairs well with various side dishes like grilled vegetables, scalloped potatoes, or a salad.
Remember, grilling times can vary depending on the thickness of the steak and the heat of your grill, so it’s always a good idea to use a meat thermometer to ensure the steak reaches your preferred level of doneness. Enjoy your grilled/Pan Seared ribeye!