THE RIBEYE CLUB top 5 meat tips:
Use a thermometer.
Set the temperature to medium heat 130ºF for beef, fish, venison, lamb, pork and duck breasts. Using a thermometer you can be sure that your meat will never overcook again. Having a reliable thermometer for cooking is more important than having a set of knives.
Master the 2-zone setup
High heat tends to spoil food. If the grill is too hot it will dry out your food. To reduce dehydrating and burning your food, set your cooker to two heat zones, both high and low. At first set it high in order to sear and make the surface of the meat brown but not the interior. Then set it low so the meat can cook on the inside.
Trim surface fat
Don’t want flare-ups? Cut out the fat around the surface of your meat. Fat in meat melts into the fire and causes the meat to flare up. Get rid of the fat. It’s a common misconception that surface fat moisturizes the meat and enhances its taste. If you don’t cut out the surface fat, your guest will have to do it.
Don’t be afraid of salt
While spices and herbs rest on the surface, salt melts and penetrates into the food. Salt enhances the taste of whatever it is added to, from vegetables to meat. Are you bothered about your salt consumption? Bear in mind that the highest amount of sodium in your diet comes from packaged and processed foods as well as restaurant meals, not home cooking. So, salt your meat in advance to allow the salt to penetrate deep into the meat and enhance the taste.
It’s OK to go boneless
It is a common misconception that grilled meat tastes good if it’s on the bone. Though bone-in ribeye appears great on the plate, it does not mean that it will taste better than a boneless one. Bone walls contain calcium which doesn’t melt during cooking. Likewise, the bone marrow doesn’t add any flavor to the meat during grilling. What’s more? Bones are made up of air pockets which prevent heat from reaching the meat. This is the reason why bone-in meat does not cook evenly and one ends up with red rare meat and overcooked edges near the bone. To obtain even doneness, consider boneless cuts.