The key to a Ribeye is picking out the right steak. Go to the meat counter at your local grocery store and look for aged, grass fed beef. If you can afford it, go for Prime. If you can’t afford Prime, choose Choice. In my opinion, if you can only afford Select, fix something else! To be honest, when it is just Mom and Dad Hughey, we split one Prime Cut Ribeye Steak. When serving this to a crowd, we use Choice. The second tip I have for Ribeye is a great Marinade like the one below.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours.
3. Warm Up Grill to highest heat available. Cook 10 minutes on one side and flip to the other and cook 3 more minutes. This should give you nice medium rare steak.