Everyone loves a nice thick grilled ribeye steak, but not everyone has had the wonderful opportunity to experience my Garlic Herb Parmesan Crusted Ribeye Steaks! This recipe will get you excited to fire up your smoker and host again. The rich tender and juicy bits of the ribeye steak are complemented by the fresh herbs and savory crusted Parmesan.
WHAT IS RIBEYE STEAK?
The Ribeye Steak is the most tender, juicy and flavorful steak in the world and it comes from the beef rib primal cut. There are other special names for this cut of beef which are called a Delmonico, Spencer or Scotch Filet because of its rich buttery flavor and tenderness. What makes this cut of beef so tender is the high amount of marbling (fat), the fat in the muscle, that gets rendered down while the steak is being cooked. The fat provides the tender flavor that everyone seeks in a steak.
HOW TO GRILL A RIBEYE STEAK?
When it comes to grilling a ribeye steak I first like to be very selective of what my ribeye looks like. I am looking for the ribeye steak to be over an inch thick and highly marbled. The reason for this is that I like to do a reverse sear on my steaks and the marbling provides the most flavor in every bite!
After the ribeye is selected, I make sure it is at room temperature (removed from the fridge and placed on a wire rack in room temp for one hour) and then pat it dry with a paper towel. From here, the ribeye gets slathered in olive oil and seasoned with salt and pepper. Once the seasoning has been applied, press down with your hand to push the seasoning down into the meat.
Leave the steak to sit for 25-30 minutes in a room temperature environment and prepare the smoker for direct searing. When the coals are fired up and active, sear the ribeye steaks on both sides for 60-90 seconds and then remove and place on a sheet pan. Set the smoker up for smoking at 275-300 degrees with apple wood chunks. Once this temperature is set, add the steaks and smoke them until they have a 128 internal temperature.
While the steaks are smoking, prepare the garlic herb parmesan crust. In a medium-sized bowl add rosemary, thyme, parsley, shallot, red pepper flakes, panko bread crumbs, parmesan cheese and garlic paste. Now add 3 tablespoons of olive oil and mix with a fork until the mixture is consistent, it should have the texture of sand. Place to the side and wait for the steaks to reach an internal temperature of 110 degrees.
When the ribeye steak reaches 110 degrees F add a uniform layer of the garlic here Parmesan mixture. Close the lid and open the vents a bit more so the temperature of the grill is around 300 degrees F. Let the ribeyes smoke until 128 degrees F internal temperature and remove them from the smoker. Place the ribeyes on a sheet pan and cover with aluminum foil. Rest for 10-12 minutes before slicing and serving!
WHAT SIDES GO WITH RIBEYE STEAK?
There are a lot of options when it comes to sides for any steak. For this particular recipe, I made homemade fried potato chips. These potato chips are outstanding and it’s all about what you use to fry the potato chips in and the finishing dust for the best flavor.
I love to use lard for frying, it contains more saturated fat than veggie oils and has a pretty good smoke point. This means it doesn’t break down and oxidize, which creates harmful free radicals. This is the main reason why extra virgin olive oil isn’t used for frying food.
Another reason I go with lard for frying is that it contains one-third as much cholesterol as butter, the higher the cholesterol the harder it is for your body to absorb and process causing your body to get critical vitamins that are necessary for immunity and general health.
HOW TO MAKE HOMEMADE FRIED POTATO CHIPS
For any homemade fries or potato chips I use russet potatoes. For my homemade potato chips, I cut the potatoes into 1/8” width chips and then place them in ice cold water for 20-30 minutes. Typically 2-3 whole russet potatoes are a large portion size for feeding a few people.
After letting the potato chips soak for 20-30 minutes (it helps remove the starch from the potato), it is important to strain them and then pat them dry, removing as much moisture as possible. From here, make sure the lard is at 375 degrees for frying and place your potato chips in batches for frying. I typically do 6-8 chips per batch, you do not want to overcrowd the pan.
Fry the potato chips for 6 minutes and then flip them and fry for an additional 6 minutes. Every situation is different for frying so keep an eye on them and make sure they are golden brown and crispy. Once they are at this point, remove the potato chips and place them in a large metal bowl and keep them covered so they stay warm. Repeat this process until the whole batch is complete and then finish them off with a seasoning rub. The rub is seasoned salt, pepper, garlic powder, onion powder and chili powder mixed. Toss the potato chips in this rub and they are ready for serving!
Garlic Herb Parmesan Crusted Ribeye Steaks
- 1 Bone in ribeye steak
- 1 tbsp Olive oil binder
- Salt and pepper for seasoning
- 3 Russett potatoes
- 2-3 lbs Lard
Garlic Herb Parmesan Crust
- ⅓ cup Grated parmesan
- ¼ cup Panko bread crumbs
- ¼ cup Olive oil
- 2 tbsp Chopped parsley
- 1 tbsp Thyme
- 1 tbsp Diced shallots
- 1 tbsp Garlic paste
- 2 tsp Red pepper flakes
- 1 tsp Kosher salt
- ½ tsp Pepper
Potato Chip Seasoning
- 1 tbsp Seasoned salt
- 2 tsp Black pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Chili powder
- Star off by preheating your grill for direct searing. While the grill is heating up, apply olive oil on the ribeye steaks and then season with salt and pepper. From here, let the steaks sit for about 15-20 minutes prior to grilling.
- Sear the steaks off on each side for about 90 seconds per side, basically a nice solid crust. Remove from the grill and place on a sheet pan and set your smoker up for smoking indirectly with apple wood chunks, at about 275 degrees F.
- Once the smoker has set, add the steaks and smoke till 110 degrees F internally. While it is smoking make the garlic herb parmesan crust by adding all of these ingredients into a medium mixing bowl: rosemary, thyme, parsley, shallot, red pepper flakes, kosher salt, pepper, grated parmesan cheese, panko crumbs and olive oil. Mix with a fork until it is combined nicely, it will sorta feel like sand.
- The steaks should be 110 degrees F internally and at this point spread a uniform layer of the crust mixture on the ribeye steak and close the lid. Smoke the steak until it reaches an internal temperature of 128 degrees F.
- Remove from the grill and place on a sheet pan and cover with aluminum foil. Rest for 10-12 minutes.
- Slice and serve!
Did you love this recipe? Well, let me tell you why a ribeye is the best cut of steak. It has great marbling, it’s the best-looking cut of steak, and it goes well with the sides. You can cook it on the grill or in the oven—it’s up to you!
If you’re looking for an easy way to tell if you’ve got a great ribeye on your hands, just look at it. The meat should be evenly speckled with flecks of white fat—that’s how you know it’s been properly raised and cared for before being cut into steaks.
It’s the best-looking cut of steak
A ribeye steak is not just the most delicious cut of steak; it’s also the most beautiful. The marbling that gives a ribeye its rich flavor and tenderness also makes it look like a piece of artwork, with its intricate pattern of light and dark fat throughout the meat. The size and shape of a ribeye make it perfect for pan-frying, broiling or grilling to medium rare (130°F). A bone-in ribeye is great for slow cooking in an oven or on a grill, but if you want to achieve crispy edges when cooking your own at home, you’ll need to get the butcher to remove them before they are ground into mincemeat.
You can cook it on the grill or in the oven
Ribeye steaks are best when cooked on a grill. But if you’re not grilling, don’t worry—you can cook them in the oven as well. If you do choose to cook your steak in the oven, be sure to use some sort of skillet or baking dish that allows for even heat distribution and prevents flare-ups. If you’re cooking a large ribeye steak (which is highly recommended), place it on a wire rack set inside of your pan so that air can circulate around it while it cooks at high temperature. You’ll want your oven set to broil between 450 and 500 degrees Fahrenheit, depending on how well done you like your meat (the lower end of this spectrum is more appropriate for medium-rare).
The ribeye is the best cut of steak because it has great marbling, it’s the most visually appealing cut and it tastes good with sides like mashed potatoes or homemade potato chips.
The ribeye is a prime cut from the porterhouse section of beef cattle. The word “ribeye” refers to both the lean muscle (called “eye”) on one side of this part of the cow’s body and also to a boneless roast prepared from that muscle. It is also called Spencer steak or Delmonico steak in reference to its origin at two New York City restaurants operated by brothers Phil and Fezzuolo (Fez) Delmonico.
In addition to being flavorful and tender, ribeyes have high levels of marbling—the flecks or streaks within meat that contribute flavor and juiciness when cooked over high heat—making them an especially desirable choice for grilling or broiling over direct heat. When cooked properly, they turn out tender with just enough chewiness so they don’t feel like mushy rubber bands in your mouth; there’s no need for any additional seasonings here unless you want some extra kick!
We hope that we’ve convinced you to try out the ribeye. It’s a cut of steak that everyone should have in their arsenal of recipes, and it has so many great qualities to offer! Not only does it taste delicious with just about any side dish, but there are also so many ways to cook this cut depending on your preferences. From grilling over an open flame or baking in an oven until browned on top—it doesn’t matter how much time or effort you put into making this meal; it will always be worth every minute spent making it happen.
DID YOU ENJOY THIS STEAK AND POTATO WEDGE RECIPE? YOU SHOULD CHECK OUT MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe