There’s nothing like the aroma of a perfectly grilled ribeye steak. But when it comes to a thick, juicy 2-inch ribeye, achieving that ideal sear on the outside while ensuring a tender, juicy inside can be a culinary challenge. In this guide, we’ll walk you through how to cook a 2 inch thick ribeye steak on a gas grill with techniques and tips that will bring out the best flavors and textures from your steak.
Essential Equipment for Grilling Perfection
Before we dive into the grilling process, let’s talk about the essential equipment. Having the right tools will make your grilling experience seamless and stress-free. Firstly, you’ll need a high-quality gas grill. A reliable gas grill will provide consistent heat and control, essential for cooking a thick ribeye. Next, grab a good set of grilling tools, including tongs and a spatula. You’ll also need a sharp knife and a sturdy cutting board for preparation.
Preparing Your Ribeye Steak
Getting your ribeye steak ready for the grill is all about enhancing its natural flavors. Start by taking the steak out of the refrigerator and letting it come to room temperature for about 30-60 minutes. This helps in cooking the steak evenly. Use a cast iron skillet. Pat the steak dry with paper towels to remove any excess moisture. Generously season both sides with kosher salt and freshly ground black pepper. For an extra layer of flavor, you can also add a sprinkle of garlic powder or your favorite steak seasoning.
The Grilling Process: Step-by-Step
1. Preheat the Gas Grill
Preheating your gas grill is crucial for achieving a perfect sear and even cooking. Set your gas grill to high heat, aiming for a temperature of 450-500F. Close the lid and let the grill preheat for at least 15 minutes. This ensures that the grates are hot enough to create those beautiful grill marks.
2. Sear the Ribeye
Once your grill is preheated, it’s time to sear the ribeye steak. Place the steak directly on the hot grill grates at a 45-degree angle. Close the lid and let it cook for about 2-3 minutes without moving it. This will create those coveted grill marks. After 2-3 minutes, use a pair of tongs to rotate the steak 90 degrees and cook for another 2-3 minutes. This rotation ensures even sear marks and caramelization.
3. Indirect Cooking for Perfect Doneness
After searing, it’s time to move the steak to indirect heat for thorough cooking. Turn off one burner or reduce it to low heat, and move the steak to the cooler side of the grill. This method, known as indirect grilling, allows the steak to cook evenly without burning the exterior. Close the lid and let the steak cook until it reaches your desired level of doneness. For a medium-rare ribeye, aim for an internal temperature of 130-135F. Use a meat thermometer to monitor the temperature accurately.
4. Resting the Ribeye
One of the most overlooked steps in grilling is letting the steak rest. Once your ribeye reaches the desired temperature, remove it from the grill and transfer it to a plate or cutting board. Tent the steak loosely with aluminum foil and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
Serving Your 2 Inch Thick Ribeye Steak
Now that your ribeye steak is perfectly grilled and rested, it’s time to serve and enjoy. For a classic presentation, slice the steak against the grain into thick, juicy pieces. Pair your ribeye with your favorite sides, such as garlic mashed potatoes, grilled vegetables, or a fresh salad. To elevate the dining experience, consider adding a compound butter on top of the steak. Simply mix softened butter with chopped herbs, garlic, and a touch of lemon zest. The butter will melt over the hot steak, adding an extra layer of richness.
Tips and Tricks for the Perfect Ribeye
Grilling a 2-inch thick ribeye steak on a gas grill can be a rewarding experience with the right techniques and tips. Here are some extra tips to help you achieve perfection:
- Use a Meat Thermometer: Invest in a good quality meat thermometer to monitor the internal temperature of the steak. This ensures you achieve the desired level of doneness without overcooking.
- Let the Steak Rest: Always let your cooked steak rest for a few minutes before slicing. This step allows the juices to redistribute, resulting in a juicier and more flavorful bite.
- Season Generously: Don’t be afraid to season your steak with salt, pepper, and your favorite spices. This enhances the natural flavors of the meat.
- Indirect Heat Cooking: For thicker cuts like a 2-inch ribeye, use the indirect heat method to cook the steak evenly without burning the exterior.
Cleaning Your Cookware
After enjoying your delicious ribeye steak, it’s important to clean and maintain your cookware properly. For cleaning your gas grill, use a grill brush to remove any residue from the grates. Additionally, clean your knife and cutting board with appropriate cleaners. Use a cutting board conditioner to keep your cutting board in good condition and extend its lifespan.
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