Grilling Tips and Secrets for Rib-Eye Steak, Filet Mignon, and Prime Rib

Grilling has become one of America’s favorite ways to cook, not only does it add great flavor to a variety of meals, but it allows you and your family an opportunity to eat outside as well. It is important to grill successfully however, because you do not want to end up burning your dinner that you spent good money on, this is especially true with steak products that can sometimes be expensive, such as: rib-eye steaks, filet mignon, and prime rib.

When grilling filet mignon, there are a number of things you should keep in mind. The most important concerns seasoning. Filet mignon is one of the most expensive cuts of steaks out there and has a lot of taste on its own, so there is absolutely no need to over-season it. Just adding some fresh ground pepper or adding some whole grain mustard is a great way to season filet mignon. When grilling filet mignon, you should also be sure to use a high heat and to make sure to pre-heat the grill – never place the filet mignon on the grill before lighting it. Another important tip for grilling filet mignon is never to puncture the steak – make sure to always use tongs to move or turn the steak over. And the final grilling secret for filet mignon is never to overcook it, don’t turn your expensive steak into a doggie chew-toy. Cook the filet mignon with your grill lid open, on one side for 4-5 minutes on one side for a medium-rare steak, 6-7 minutes for a medium steak. Then flip the steak over with your tongs and cook for 2 minutes on the other side for medium-rare or 3 minutes for medium. If you want to create some lovely grill marks on your filet mignon, after 2 minutes on the first side, lift the filet mignon gently with your tongs and place back down at a 90 degree angle for the remaining 2 or 3 minutes. Always let a steak rest 5-10 minutes after cooking, or all the delicious juices will run out and it will be dry!

When grilling rib-eye steaks, it is also often a good idea to keep your seasonings simple. Olive oil and fresh ground black pepper or a small amount of a steak seasoning mixture or rub are often good choices. Many of the other tips for grilling filet mignon hold true for grilling rib-eye steaks as well. You should also pre-heat your grill to a high heat, make sure to leave the grill cover open, and always make sure never to puncture the meat with a fork or knife, always using tongs instead. It all comes down to perfect cooking time with rib-eye steaks. With a steak that is an inch to an inch and a half thick, you will want to cook it for 4-5 minutes on one side for a medium-rare steak, 6-7 minutes for a medium steak, and then flip and cook for the same amount of time on the other side depending on how well done you would like your rib-eye steak. If you steak is thinner than an inch, you may wish to reduce the cooking time, unless you like your rib-eye steaks well done. And again, if you want to create some lovely grill marks on your rib-eye steak, after 2 or 3 minutes on the first side, lift the steak gently with your tongs and place back down at a 90 degree angle for the remaining 2 or 3 minutes.

In grilling prime-rib, many of the foregoing grilling tips and secrets will hold true. Simple seasoning is often best, although this cut will hold a marinade nicely as well. (You should also never puncture prime rib, always use tongs). The main difference with prime rib is that this steak is often grilled “bone-in” and several steaks can be grilled in one cut. The trick is to maintain an even and constant head across the entire piece of meat that you are cooking. A prime rib roast should be grilled for 12 to 14 minutes per pound at a temperature around 325 degrees Fahrenheit, usually medium to medium high on your grill. A full seven-bone prime rib roast (up to 18 pounds) can take up to 4 hours to fully cook, and should be turned half way through the grilling procedure. When grilling many prime ribs as one roast, always figure out the exact weight before starting to grill your prime rib. A whole prime rib roast must be left to rest after you take it off the grill, this will allow juices to seep back in and flavors to continue to blend. Set the prime rib in a warm place under a loose covering of tin foil. After around 20 minutes of resting, you can slice and serve to your guests. If you are grilling only one prime rib steak, you can follow the same directions for a rib-eye steak, with a higher heat on the grill and an open cover.

However, the most important grill secret to take away from this, is whether you are grilling filet mignon, rib-eye steaks, or prime rib – never puncture your steak, always rest it and never overcook it!

Martie, MagicKitchen.com blogger