How To Cook Prime Rib Steak On The Grill

Cooking Prime Rib Steak On The Grill

Mastering the Grilled Prime Rib Steak? There’s truly nothing more delightful than a prime rib roast, particularly when it’s of USDA Prime quality. The challenge comes with the cooking time and the financial risk involved with potentially undercooked meat. However, with the development of this recipe, those concerns are effectively resolved. You’ll enjoy all the splendid benefits of a roast, minus any of the drawbacks. Cooking Advice: The most critical tip is to start with meat at ROOM temperature and to let it rest once cooked. If your heart is set on Prime quality beef, ensure you place your order in advance. Wine Pairing Suggestions: Ever thought of Cabernet Sauvignon? If you’ve been saving an older bottle, this recipe is the perfect opportunity to use it. Many wine stores will have older vintages stored away, available for you to buy!

Ingredients To Cook Prime Rib Steak On The Grill

To hold the roast in place, focus the seasoning on the meat rather than the fat, apply it liberally, and handle it gently.

  • 3 USDA Prime rib-eye steaks, each weighing around 2 1/2 pounds and measuring 1 3/4 to 2 inches thick
  • seasoned with salt and freshly ground black pepper
  • 2 garlic heads, peeled cloves
  • 6 tbsp extra-virgin olive oil (divided)
  • 2 rosemary sprigs
  • two lemons

Directions To Cook Prime Rib Steak On The Grill

  • Preheat the grill to high.
  • Allow the steaks to come to room temperature after removing them from the refrigerator.
  • Season both sides of the steaks well with salt and pepper. Season the steaks with salt and pepper. Place aside.
  • Trim the stem ends off the garlic cloves to make the garlic paste.
  • Heat 4 tablespoons of the oil in a small pan over medium heat. Bring the oil to a simmer, then lower to a low heat and add the garlic cloves. Remove the leaves from 2 rosemary sprigs and cut to form 2 teaspoons. Cook until the garlic cloves are golden brown, approximately 10 minutes, stirring with tongs every now and then.
  • Remove the pan from the heat and set it aside to cool the garlic in the oil.
  • Mash the garlic into a paste in a mortar or on a chopping board. Combine the mashed garlic, saved oil, and rosemary in a mixing bowl. You should have around 1/2 cup paste left over.
  • Place the meat on a hot grill and cook for 5 minutes on the first side and 3 minutes on the second side, or until nicely browned on both sides.
  • Cut 2 lemons in half and remove the ends. Season with salt and pepper after brushing with olive oil. Grill the lemons beside the steaks and serve with the meat.
  • Spread 2 tablespoons of the paste on the first seared side of each steak. Place the steaks on the grill rack, paste side up.
  • Cook until done to your liking on the cold side of the grill, with the cover on, or in the oven, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
  • Remove the steaks from the grill and let them rest for about 10 minutes on the rack. While resting, cover up and remain warm.
  • Place the steaks on a chopping board. Each steak should be cut between the bone and the flesh. Cut each steak into 1-inch pieces crosswise.

Rib Roast Trimming To Grill Prime Rib Steaks

You may have your roast trimmed whatever you desire by your butcher. Butchers typically remove the bones from the roast before re-tying them. You may place seasonings between the roast and the bones, which benefits this procedure. The bones can be kept in situ and cut removed later if necessary.

If you wish to trim the roast manually, the idea is to expose as much of the meat as possible so that spices and smoke can reach it. It’s not as crucial to have flavorful fat as it is to have flavorful meat. Over the top of this roast, there is usually a thick fat cap that You may easily pull away. This will allow you to get down to business with your flavors.

Rib Roast Seasoning To Grill Prime Rib Steaks

The most important component here is salt; the meat would lack taste without it. Consider the bulk of the roast rather than the surface area when deciding how much spice to use.

Olive oil is the finest place to start when seasoning a rib roast. While this cut of meat has a lot of fat, a little application of oil can help the surface brown and keep the spices in place. A mixture of oil, herbs, salt, and spice, such as the herb-Dijon prime rib paste, is a good approach. The mustard gives a lot of flavor depth to the dish.

To hold the roast in place, focus the seasoning on the meat rather than the fat, apply it liberally, and handle it gently.

Quality Matters

When it comes to ribeye, quality is everything. Prime beef is the top 2% of beef in the United States. The majority of individuals are unwilling to pay the premium for prime.

Don’t get the terms “prime” and “prime rib” mixed up. The term prime refers to a grade of meat, whereas prime rib refers to a piece of meat that might be of multiple grades.

The choice is the next step down. About half of the beef sold in the United States is a choice, which is what you should buy and is a fantastic option. If possible, go for a finely marbled, well-trimmed piece.

Time And Final Temperature

To get a 140° internal temperature with a 450° grill, let 10 to 14 minutes. However, because of the precise grill temperature, the thickness and beginning temperature of the steak, and your desired ultimate internal temperature, this is very changeable.

So, when will it be completed for you? This has a lot of snobbishness to it. If you disagree, the “rare” individuals will unfriend you on Facebook. At around 155°, most of the pink will have vanished.

What you like is what you like. However, if you haven’t eaten your steak a bit rarer, I recommend “working your way down” on a decent fillet or ribeye. Don’t go straight from well done to unusual. Reduce the temperature by five degrees at a time.


A highly exceptional dinner for special occasions or as a surprise regularly. Ribeye steaks have a lot of marbling, which makes them one of the best steaks to grill. A touch was larger than a fillet, but in the same league as one of the best steaks on the market.

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