Don’t be intimidated by grilling a thick and juicy steak this summer. Follow my tips and enjoy a perfectly cooked New Zealand grass-fed ribeye steak.
With summer just around the corner, it’s time to either treat yourself to a new outdoor grill, or clean and prepare your current one from this past winter. And if there is one thing that’s certain in the United States, it’s that barbecuing and grilling is a favorite pastime for almost everyone!
Cooking meat over an open flame has been a common method for hundreds of years. There’s something about the grilled flavor that makes food taste so good, but of course it all begins with the meat. Beef is the most common ingredient used in grilling, with burgers being slightly more preferred than steaks. Not all beef will taste or look the same, it depends on the farmer and how they tend to the animal throughout its life. Well-cared for and humanely raised cows will always produce a higher quality of beef than an animal that hasn’t been cared for.
Grass-fed beef from New Zealand is naturally raised to provide the best flavor and texture. This is done by focusing on the vital elements that each animal needs such as water, lush green grass year-round, sunshine and fresh air. The result is some of the highest-quality, juiciest and most melt-in-your mouth beef you’ll ever taste. The pristine and temperate climate makes New Zealand one of the few places in the world where pasture farming can reach its true potential.
One of my favorite cuts of beef is the ribeye steak. It can be boneless or bone-in, the choice is personal. For myself, I prefer boneless, because it’s less work to eat it. Others might prefer a ribeye with the bone, to capture the extra flavor. Whatever you choose, a well-cooked ribeye steak is delicious and should be cooked quickly and simply, to let the meat shine. New Zealand grass-fed beef is available at grocery stores and online – learn more here.
How To Grill a New Zealand Grass-Fed Ribeye Steak
- Preparing your grass-fed ribeye steak
Preparation should always begin with bringing your ribeye steak to room temperature. Why? If you pull the ribeye steak from the fridge, season it and then throw it on the grill immediately, the meat will still be cold. If you like your steak cooked medium rare, then you would pull the steak from the heat around 130 degrees. If the meat begins cooking cold, the interior will take longer to reach the desired doneness, while the exterior of the meat continues to cook and begin to dry up.
There are some great seasonings available for grilling meats, but I prefer just to use some good quality sea salt and lots of cracked black pepper. I also don’t rub any oil on the steak to avoid flare-ups on the grill, which can end up ruining your ribeye.
- Cooking your steak
The correct cooking time will depend on a couple of things, such as the surface temperature of the steak before cooking (like I explained above), and the thickness of the steak. My ribeye steak was about 1-inch thick and took about 6-7 minutes for medium/medium rare. I highly recommend adding a thermometer to your kitchen tools, not only for steaks, but for other cooking uses as well.
Whether your grill is propane or charcoal, you’ll probably have a hotspot somewhere on the surface. I like to start my ribeye steak on the hottest part of the grill to get a good sear on one side and then flip it over and place it back on a cooler part of the grill to finish cooking until it reaches my desired level of doneness. This is called indirect cooking.
Always use grilling tongs to move the meat on the grill, and never stab or poke with any kind of knife or fork. This will cause the meat to lose its juices and can end up being dry.
- After the steak is done
Once you’re sure the steak is done to your favorite temperature, transfer it to a cutting board, cover it loosely with foil and let it rest for at least 5 minutes. This is a really important step of the process and shouldn’t be skipped. Letting the steak rest will help it relax and keep all of the juices inside, so when you do eventually slice into it, it will be juicy and taste perfect. After the steak rests, slice it across the grain. This cuts the muscle fibers in half and makes the meat easier to eat and helps ensure the perfect texture.
What should I serve my grilled grass-fed ribeye with
- Grilled steak can be enjoyed with many other foods. Cut it into thin strips and add it to the top of a delicious salad.
- Serve it with some roasted Brussels sprouts or other grilled veggies
- Top steak with a homemade chimichurri sauce.
- Slice and fill a crusty French roll with sliced steak, top with caramelized onions and grated Gruyere cheese.
- My personal favorite is to eat my ribeye with French fries and a side of rich gravy or pepper sauce for dipping.
How To Grill a New Zealand Grass-Fed Ribeye Steak
- 12 oz New Zealand grass-fed ribeye steak
- Sea salt
- Cracked black pepper
- Let your ribeye rest on the counter to come to room temperature for at least one hour.
- When you’re ready to cook, preheat your grill to a high heat.
- Season both sides of the steak with salt and black pepper.
- Place the ribeye onto the hottest part of the grill and cook for about 3 minutes.
- Turn the steak over and place on a cooler part of your grill to finish cooking.
- Cook for another 2-3 minutes depending on the thickness or until a thermometer reads 130 degrees for medium rare. The temperature will rise slightly to around 135 degrees when the steak is resting
- Slice across the grain and serve at once.