Best 6 Prime Rib Steaks On Grill Recipes

GRILLED PRIME RIB ROAST

Steps:

• First, make several half inch deep holes in your meat across all sides of the roast with a sharp knife, spaced about two inches apart.
• Fill the holes with slivered pieces of garlic and rosemary leaves alternating between the two (this will likely require about 7 cloves of garlic and 3 sprigs of rosemary depending on how thinly you cut the garlic and how many leaves are on a sprig).
• Once the holes have been filled, mix together two tablespoons each of black pepper, kosher salt, paprika, and dried rosemary with a tablespoon of vegetable oil, rubbing or brushing it onto the meat on all sides.
• Once seasoned, allow the meat to rest at room temperature for half an hour.
• This lets the meat warm up slightly before it hits the heat, ensuring a more even cook and a juicier end product.
• While your roast warms up, now is a good time to light the grill.
• The properly cook prime rib using this method, you need to set up your grill for indirect cooking at a grill temperature of about 375 degrees Fahrenheit.
• For a charcoal grill, this would mean placing coals only on one side of the grill or using a heat diffuser, while keeping one area of a propane grill turned off.
• Additionally, add a grill safe baking pan underneath the space you plan to put the prime rib, as this will let you catch the drippings you'll use for making gravy later on.
• Once the grill and the meat have come up to temperature, you can begin cooking.
• Place your prime rib roast onto the grate in the cold spot you make earlier for indirect grilling.
• You can expect the roast to cook for around 12 minutes per pound of meat, meaning close to 3 and a half hours for a roast this size.
• Remember to periodically add a little bit of water to the baking pan catching the drippings to prevent them from burning.
• When the meat has reached the designated temperature, remove it from the grill and place it onto a cutting board or other flat surface.
• Tent loosely with aluminum foil and let it rest for at least 20 minutes if not an hour.
• During this resting period, the meat fibers will relax and reabsorb some of their lost juices, leading to a more tender and flavorful meat.
• Additionally, this extra time allows the residual heat inside the roast to distribute evenly, raising the temperature by about 5 degrees and ending the cooking process.
• As your meat rests, now is the perfect time to make some delicious gravy to go with it.
• Place the pan full of drippings onto the stove and heat it over medium heat.
• Add in a few tablespoons of flower, stirring it into the fat until it's completely coated.
• Cook the flower for about two minutes before adding in a cup of beef or chicken stock, whisking the mixture vigorously and scrapping the bottom of the pan to loosen any browned bits stuck to the bottom.
• Continue cooking the gravy until it reaches your desired thickness, adding salt and pepper to taste.
• You could also toss in a few fresh herbs to help make it extra flavorful. Once it's done, strain it through a fine mesh sieve into a container.
• Once both your meat and gravy are ready, it's time to eat.

GRILLED RIB-EYE STEAKS

Steps:

• Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

GRILLED RIBEYE STEAKS RECIPE - GRILLING STEAK, MADE EASY!

Steps:

• Fire up the grill until the charcoal is mostly white. Let the grill get hot to a MINIMUM temperature of 400 degrees F - 600 F preferred!
• Also, let your steak rest 20 - 30 minutes before cooking...it's the smallest step that will make the biggest difference in achieving the right temperature.
• Next, you'll need to season your Ribeye steak - just kosher salt & pepper. And be sure to season it liberally.
• Use a paper or cloth towel to get a little olive oil on the grill to prevent the steak from sticking.
• Place the Ribeye steak on the grill for 1.5-2 mins. Then rotate 45 degrees to get nice grill marks and let sear another 1.5-2 min...the exact timing all depends on the temp of fire and the size of the steak. It's an art, not a science! I try to get my fire as hot as possible - try for 600 degrees F.
• The Ribeye steak is a relatively fatty cut of meat and can char / burn easily. If you get too many flare ups, put lid on the grill until the steak is ready to be flipped.
• Once you have the great sear marks, flip the steak and repeat the process.
• The steak in this recipe video is about 1" thick...remember, thicker steaks will require longer cook times. If you get a really thick steak over 1.25 inches thick, it may require indirect heat to avoid burning.

GRILLED PRIME RIB

Steps:

• Preheat the grill.
• Remove the steaks from the refrigerator and allow them to come to room temperature.
• Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
• Make the garlic paste: Trim the stem ends off garlic cloves.
• Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
• Remove the skillet from the heat and allow the garlic to cool in the oil.
• In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
• Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
• Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
• Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
• Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
• Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
• Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.

GRILLED RIBEYE STEAK

Steps:

• Preheat your grill to high heat. If you have a sear station or sear burner, get that puppy going too. If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.
• Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.
• Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
• Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.
• At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
• Continue to grill with the lid open for about 4 - 6 minutes.
• Flip the steaks over onto the other side, still over the hottest part of the grill.
• Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.
• Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!

GRILLED PRIME RIB STEAKS WITH BOURBON-BBQ BASTE AND SPICE RUBBED GRILLED VIDALIA ONIONS

Steps:

• Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
• Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
• Heat grill to high.
• Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.