What Degree Do You Get From Culinary School Tips For Cooking Ribeye Roast On The Grill

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Tips For Cooking Ribeye Roast On The Grill

I have friends who get upset when they cook ribeye steak on the grill. What are they complaining about? Well, they say that their dishes don’t taste or look like what they eat in restaurants. And I’m telling you it’s not a problem. Chefs have spent years learning and perfecting the art of cooking ribeye steak (among many other dishes) on the grill and there is no reason to compare it. Now I’m not saying we have to enroll in culinary school to be able to serve up home-cooked goodness like theirs. There are ways we can improve our cooking. For starters, check out these simple tips!

1. Buy steaks that are about 1.5 to 2 inches thick. I know these are not available in grocery stores because they are sold too thin or too thick. Don’t worry though because you can ask the butcher to customize it for you.

2. There are many things some of us put on our steak. I just go with plain old salt and pepper. You can always brush your meat with the sauce a minute before it’s cooked. Just remember to sprinkle generously with salt and pepper about 40 minutes before grilling.

3. When cooking a ribeye steak on a standard grill, experts recommend turning the meat regularly (but not too much) so that the heat does its job and cooks the meat evenly. However, if you are using a grill with a lid, you can leave it covered and let the meat cook for an hour. When enough time has passed, you can lift the lid and turn your meat.

4. Grilling your meat is a wonderful idea. You can use canola oil or combine it with olive oil to add flavor. Brush the oil over your steak to keep it warm while cooking. In this way, the end will show a burnt coating and a good medium-rare, pink inside.

5. Don’t forget to use your thermometer because it will help you know if the meat is already cooked to your liking or not. Here’s a quick guide:

  • Usually – 125 to 135 F

  • Medium Rare – 135 – 145 F

  • Medium – 145 to 150 F

  • Best – 150 to 160 F

6. To make your meat look beautiful, simply lift it up and turn it 45 degrees sideways. This should give them a hint of fire to make them beautiful.

7. No need to tie up your meat. Smoking is a process in which food is covered with foil to reflect heat and prevent burning. Simply move your meat to a cooler area on your grill or transfer it to a cutting board or serving plate.

8. Do not make your guests eat meat that has just been taken off the fire. It’s very hot there. Allow your meat to cool for 10 minutes. During this time, you can cook your vegetables and corn on the grill.

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