Cooking a flawless bone-in ribeye steak takes many years of experimentation and patience to perfect. Chef Wade Wiestling, VP of Culinary for Mastro’s Steakhouse in New York City has put in years of grunt work and recipe testing and tweaking so you don’t have to. To fast-track your success, he shares his secret for perfect steak, every time: Unwrap your steak and let it sit at room temperature for an hour before cooking. Yes, it’s that simple.
“If it’s ice cold, your chances of getting it cooked to the perfect temperature [are slim]. When the meat adjusts to room temperature, the fats soften up and the meat relaxes,” says Wiestling. To get restaurant-style presentation, you’ll also want to grill the steak on high to achieve nice charring on both sides. Tender and fatty, ribeyes are loaded with flavor, so Wiestling suggests keeping seasoning simple. Your favorite steak rub and a little sea salt and freshly cracked pepper or some fresh herbs will do. There won’t be any leftovers for that loaded steak breakfast burrito, so don’t count on that. Just grab your favorite beer and savor this summer staple.
MASTRO’S BONE-IN RIBEYE
- 2 22 oz bone-In ribeye steaks
- steak rub of your choice (Wiestling uses a house-made blend at Mastro’s; here’s how to make your own blend)
- 1 oz hot, melted butter
- 1 tsp chopped parsley
- Remove the steaks from the refrigerator and let them rest at room temperature for an hour.
- Prepare a charcoal or gas grill, or preheat the broiler and position a rack four inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high if you’re using a gas grill.
- Season the steaks by dredging them on both sides in the steak rub, and shake off any excess rub.
- If using a charcoal grill, grill for 10 minutes, turn using tongs, and grill the other side for 10–12 minutes for medium rare, or until the desired degree of doneness. For a gas grill, grill for 7–8 minutes. Turn using tongs, and grill the other side for 6–7 minutes for medium rare, or to taste. If using the broiler, broil 4 inches from the heat source for 8 minutes. Turn using tongs, and broil the other side for 6–7 minutes for medium rare, or to taste.
- To serve, slice the steaks into ¾-inch thick slices, and place on a hot plate (you can warm your plates up in the oven) and drizzle with melted butter and fresh chopped parsley, if desired.
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