Tender and flavorful Grilled Ribeye Steaks in homemade marinade with red wine, Worcestershire sauce, olive oil, pepper, and mustard.
Few things beat Grilled Ribeye Steaks on a weekend barbecue. They are so easy to prepare and take so little. When done right, you will be rewarded with moist, flavorful, and tender steaks. Add some rolls, toss a salad, open a bottle of wine, and dinner is served.
Always start with the right cut of beef. We like ribeye with new york strip, a close second. Sometimes I would also buy t-bone or porter house steaks if available. Then, I will consider the grading of the meat which determines the amount of fat marbling in it. USDA “Prime” steaks are superior followed by “Choice” and “Select”. Regular stores carry mainly “Choice” and “Select” steaks with a very small offering of “Prime” steaks. For the grill, I usually buy either “Prime” or “Choice” steaks.
This past week, there was a sale of “Select” ribeye steaks at $6.99 per pound. I could not pass it up. Those 3 huge steaks came up to just slightly over $20.00 and they were of the right thickness. I like 1¼ to 1½ inch thick steaks for the grill. Thinner slabs tend to dry out too quickly.
I usually put a dry rub on our steaks half an hour before grilling. This time round, I decided to marinade the steaks since there were less visible marbling in them. I am glad I did as they turned out to be quite moist, tender, and flavorful. Personally, I prefer to salt our steaks after cooking as salt draws out moisture from the meat. However, there are many schools of thought out there. Here is an interesting one which I would like to try sometime.
When it comes to grilling, there are also all kinds of theories out there. Some say that steaks should only be cooked on a wood grill. However, for us mere mortals, the instant gratification of turning on the gas grill and getting on with it will suffice. The thing is to familiarize yourself with your grill and the heat level it can attain. Our grill has a grating at the bottom which allows for ceramic grill stones to be placed on it to distribute the heat more evenly. Ro-Ri San changes out these ceramic stones each season as they do get all greasy and need to be replaced. So far it has worked well for us.
The grill you see here is not ours. We had a late confirmation on a barbecue at a friend’s house and so I brought my marinated steaks with us. The heat was a little high at first and there were flare-ups. Ro-Ri San had to move the steaks to other parts of the grill until the flames died out. Still they turned out well and were tender and juicy.
- 4 (1¼ to 1½ inch thick) bone-in rib-eye steaks
- ½ cup (120ml) red wine
- ¼ cup (60ml) Worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp ground black pepper
- 1 tsp dried mustard
- 3 cloves garlic, minced
- Salt and freshly ground pepper
- Combine all ingredients except steaks in a medium sized bowl.
- Place steaks in a Ziploc bag. Pour marinade into the bag. Seal and allow steaks to marinade in the refrigerator for at least 4 hours.
- Preheat the grill to high. Brush some oil on the grates.
- Drain and discard marinade. Place steaks on the grates and close the lid. Grill steaks for 7 to 9 minutes on each side for medium doneness. Watch closely to avoid flare-ups by opening the lid occasionally. Move steaks to a different part of the grill to avoid charring if flare-ups occur. Flip only once.
- Transfer steaks to a platter. Cover loosely with aluminum foil and allow them to rest for 10 minutes.
- Season with a little salt and freshly ground pepper before serving.
It is very important to allow your steaks to rest anywhere between 5 and 10 minutes so that the juices can redistribute or you will end up with a messy plate of juices. I like to place an aluminum foil loosely over the top to keep the steaks warm.
Our friends made a delicious seafood medley served with a spicy Thai dipping. Sorry, no more pictures. Good friends, good food…Bon appetit!
Enjoy…..and have a wonderful day! 😎
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