Buy the meat

· My favorite cut of steak to grill is a Rib Eye

· Look for a “Prime” certified steak as it has the maximum amount of marbleized fat (don’t forget that with steaks “Fat Equals Flavor”)

· Not all Rib Eyes are created equal: you want your rib eye to have the largest “Spinalis Major” as part of the bundle of muscles. It is the sweetest, most tender and most unctuous part of the steak.

(Ask your butcher for a minimum 1¼” to 2” maximum thick steak. Too thin and by the time you get the right maillard on both sides, you can’t keep your steak medium rare in the center. Too thick and you will require on oven to get the steak to the right internal temperature (135 degrees F) and that is not grilling!)

Season the meat

· With the Rib Eye and usually all you need is coarse salt and fresh cracked pepper

· For best results salt the steak on all sides and allow it to rest in the refrigerator, uncovered, for at least two hours

· One of my secrets to pump up the umami flavor factor is to grind dried porcini mushrooms to a powder and liberally dust the surface of the meat after you salt and before you rest your meat in the refrigerator

Cook the meat

· I like to cook my steaks over a charcoal fire. I have cooked using many an outdoor cooking “contraption.” But I consistently get the “WOW” flavor, the juiciest meat, and the best color, from my classic weber grill.

· I cook indirectly i.e., coals and heat on one side and the meat and smoke on the other side

· I use damp hickory and mesquite wood chips for smoke flavor

· Cook to medium rare (135 degrees F)

· Besides a meat thermometer, here’s a simple tip for testing the temperature of your meat

· When you press your finger to the meat you get the same resistance as when you touch the tip of your thumb to the tip of your middle finger and press your thumb muscle.

The most important thing you can do once you remove your steak from the fire is to let it rest. Think of your steak as a sponge having it on the fire is like squeezing the sponge. Allowing it to rest is like slowly releasing the sponge and watching it re-absorb all of its juice.

Follow these simple tips and you will have a fabulous piece of meat!

Good Luck and Have Fun!!

Chef Juan's Tips for Grilling the Perfect Rib Eye Steak