Grilling the perfect ribeye - WKOW 27: Madison, WI Breaking News, Weather and Sports

Grilling the perfect ribeye

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MADISON (WKOW) -- Memorial Day is only about a week away, and the nice weather we've been having this weekend has some in the summer grilling spirit early. 

Scot Latek Managing Partner and Grill Master from Longhorn visited us on Wake Up Wisconsin Sunday and took us through the process of selecting, seasoning and cooking a ribeye steak, Longhorn style. 

Some of his tips are listed below.  Plus, Sunday, May 29, Longhorn will have Grill Masters available for grilling tips by phone at 1-855-LH-GRILL from 10:00 a.m. to 4:00 p.m.  You can also text GRILL to 55702 anytime this summer for grilling tips, recipes and how-to video demonstrations. 

Selecting Your Steak
- When selecting a steak, remember three things: cut, marbling and freshness.
- Marbling is the whiteness that runs through the steak and makes it juicy.
- Filets, sirloins and ribeyes are three common cuts you can find at your local grocer.
- Filets are lean and tender. They have a buttery texture and subtle flavor.
- Sirloins are also a lean cut and are very juicy.
- Bone-in Ribeye has the most marbling - and is the juiciest and most flavorful steak.
- Fresh steak is always best because it guarantees the meat will be tender and juicy.

Seasoning Your Steak
- Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal.
- For steaks, LongHorn uses one of three secret dry seasonings, but similar flavors can be achieved at home.
- Combine kosher salt, fresh cracked pepper, granulated onion powder and granulated garlic powder. Salt should account for half of the mixture. Adjust the seasoning as needed.
- Don't be shy when seasoning. Season the steak boldly. Sprinkle and rub the seasoning on both sides of the meat, making sure it's coated.

Grilling Your Steak
- If you're using an outdoor grill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil on the grates.
- Heat the surface of the grill so that it's very hot - bring the temperature up to 500 degrees.
- Sear the steak on one side until grill marks appear, then give it a quarter turn while on the same side. Flip and repeat.

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