how to cook prime rib steak on the grill

Cut between the bone and meat of each steak. Carryover cooking will take the steaks about 5 degrees higher off the grill. In addition to the prime rib roast, you will need: This process is going to take about 15 to 20 minutes per pound depending on the level of doneness you are aiming for and your particular grill. This means taking it to the grill to utilize the grill's great roasting capabilities and get extra flavor from a little smoke. The key to not overcooking a thick rib steak is to sear the steak on both sides. If you want to trim the roast yourself, the goal is to expose more of the meat so that seasonings and some smoke can reach it. An ideal method is to use a paste of oil, herbs, salt, and spice, like the herb-Dijon prime rib paste. Decide whether you want your prime rib rare, medium-rare, or medium, remembering the internal temperature will rise 5 to 10 degrees after you’ve removed the meat from the grill. Place the slices on a warmed platter and immediately wrap up those bones and any portion of the roast you are not serving right away. This should take about 3 hours for medium rare. 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. To make your next attempt more successful, we’ve compiled a list you can use as a guide to achieving the perfect prime rib: Choosing the right meat purveyor is, of course, incredibly important. This is best done with a pair of grilling gloves. Salt all sides of the roast with coarse sea salt and place in the refrigerator for 3 days. If the roast is heavily browned and crusty on the outside and cold in the middle, the grill temperature is too high. You’ll need butcher’s string, fuel for the grill, and most importantly, a thermometer like MEATER to monitor the meat’s internal temperature. Whether you’ve been grilling for years or are about to embark on your first cook, one of the universally challenging things about grilling beef is ensuring the optimal internal temperature is achieved. During the cooking time, you may need to add more water. The addition of the mustard adds a great depth of flavor. Remember, your roast will continue to warm after removing it from the grill. Air-dry the steak on a wooden cutting board. This challenge can make larger cuts of beef especially intimidating to tackle, perhaps none so more than prime rib. Tie the rib with string to get it as round as possible – this will help it cook evenly. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. The best starting place for seasoning a rib roast is olive oil. Tools like MEATER advise you of the correct internal temperature for your desired doneness and calculate the cook time (including resting) so you don’t have to! The grate will act like the rack in a roasting pan and needs to be free of debris before you start cooking. Brush with olive oil and season with salt and pepper. Site by Being Wicked, a thermometer like MEATER to monitor the meat’s internal temperature. 6.5 lb prime rib roast Lay the prime rib on the grill with the Fat on the top side and reduce heat to 300 Close lid and cook 3-4 hours. The secret to this is to make sure that the cooking grate that the roast is going to sit on is very, very clean. Season rib-eye steaks olive oil and a generous helping of salt and pepper all sides. This next step is optional, to add a smoky flavor soak 2 wood chunks covered in cold water for 1 hour and drain or soak wood chips 15 minutes in cold water and drain, place in an aluminum or tinfoil container. After that purchase, make sure you stock the right tools to complete the job. Test the temperature on either side of the roast to determine how evenly it is cooking and turn to accommodate. Reverse seared ribeyes come out more like prime rib than grilled steak and if I wanted prime rib, I would cook it. To treat this right and to get the most out of your investment requires the right cooking method. [Do not turn the meat during cooking… Second, cook steak on a hot grill, so pre-heat the grill at a high temperature at least 15 minutes ahead of time. Then sprinkle kosher salt on both sides. This rest time allows the meat to relax, the heat to even out, and the juices to distribute. You want your prime rib roast to be cooked through the middle and nicely crusted on the surface, not burnt on the outside and raw in the middle. Rib steaks should be thick enough to sear without cooking through, but not so thick that you are essentially grilling a roast beef. Put a water pan under the grates, and directly below where you will place the roast. (Please note, it’s not applicable with other discounts, and only valid for one use per customer.). Otherwise, the bones can be left in place and carved off later. It can come with the rib or boneless. This will form a flavorful crust. While there is a good amount of fat in this cut of meat, a coating of oil will help the surface brown and it will act to hold seasonings in place. Watch a demonstration of how MEATER can help you achieve the perfect prime rib: The BarbecueBible.com staff love MEATER so much we’ve partnered with them offer you a discount when you order today! For crowds of 8 or fewer, a 4-bone prime rib (weighing about 8 pounds) has plenty of wow power and fits comfortably on most grills. We recommend turning … A single rib section will serve 2 to 3 people. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve. Transfer the steaks to a cutting board. This smoked prime rib recipe is really easy and can be done in about 3 hours. Medium rare is going to be a temperature of 135 F/55 C, but the temperature will continue to rise about 5 F/3 C while the roast rests after grilling is done—so if you want your prime rib medium rare, you need to remove it at 130 F/55 C. If you are collecting drippings, you will need to remove the cooking grates and lift out the drip pan. For the second stage of cooking, have your grill pre heated to high heat. Knowing your grill and your fire is very important to this process, and be prepared to make adjustments to the cooking temperatures. If buying boneless prime rib, allow 1/2 pound per person—more if you want leftovers (and you will definitely want leftovers!). On the high temperature sear the steaks about 2 minutes on each side with the lid down. Rest for 10 minutes before serving. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Cover and keep warm while resting. Bible. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare (125º to 130ºF), turning once (if flare-ups occur, move the steaks over indirect heat until the flames subside and add a minute or so to grilling time).Remove the steaks from the grill … Place the lemons on the grill with the steaks and serve with the steak. Grilling is always done at high temps, usually at least 450 to 500 F. for steaks. The Right Timing When Grilling or Smoking Prime Rib, Top 10 Easter BBQ Dishes for the Grill or Smoker. Set up your gas grill for smoking. It is best to add boiling hot water so that you don't drop the cooking temperature significantly. Whatever seasoning you choose, center it on the meat and not the fat, apply it thickly, and be gentle with the roast to keep it in place. Get it free when you sign up for our newsletter. Few things in life are better than a prime rib roast. Make sure to measure the space before you buy a roast. When you put a prime rib in a roasting pan in the oven, there is a little more control over what happens to the drippings. Pre-Heat your grill to 375 degrees for 15 minutes prior to grilling. Charcoal Grill. It's a good idea to turn the roast around every 45 minutes or so. Third, to cook … Let the salt penetrate for about 40 minutes before the steak meets the stove or grill. Sear it for a few minutes on each side until it’s finished cooking and you’ve gotten your grill marks. Generally, there is a heavy fat cap over the top of this roast and it can be peeled away easily. A boneless rib roast may be called "eye of the rib" roast -- or if the ribs are still attached, a "standing rib" roast. Close the grill lid and cook until the rib roast hits 10 °F less than your desired level of doneness. Transfer your roast to a carving board and tent loosely with aluminum foil. 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By applying a light coat of olive oil to the cooking temperature of the roast is browned!

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