Expository Essay: How To Grilling A Rib-Eye Steak

1150 Words5 Pages
Jeren Yong
Mr. Todd
Language and Literature, E-9, Expository Essay
1 December 2017

How to Grill a Rib-Eye Steak

Steak is a popular food in all western cultures, and it is also widely known in Asian cultures. However, cooking steak is not as easy as you think it is. Demonstrating time management skills is essential when grilling a steak in terms of personal taste. The steps to grilling a delicious rib-eye steak are shown below:
1. You will need the following materials
• salt (depends on what you prefer, whether it is sea salt or kosher salt, either one would do)
• You will need a rib-eye steak, about 3 to 5 centimeters thick
• freshly grounded black pepper
• a grill with coal underneath it
• lighter fluid
• normal lighter
• a normal-sized spatula
• a plate to contain your final product
• Timer
• Thermometer
2. Take your steak out from the fridge, then season it with the salt and black pepper that you prepared, then leave it at room temperature for about 40 minutes.
3. Before the lighter fluid is poured on the coals, place the coal on one side of the grill so that when your steaks are crispy on the outside, the other half of the grill can be used to further cook the inside of the steak. Then pour some lighter
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Medium Rare- This is the most preferred doneness of the steak, and it’s also the most popular one. Ask any professional chef, and they will tell you that cooking it medium rare will be the best choice. If you want a hint of red in the middle, pink in the center and brown on the sides with dark brown grill marks on the top, then this will be your option. In an article called “Steak Doneness - How to Cook Any Steak Style” by Derrick Riches, the author quotes, “This steak should have a firm surface but give towards the middle. It will spring back quickly.” (Riches, thespruce.com). This means that the texture of the steak is firm and solid on the outside, but it still gives a soft and tender bite in the middle. The following are the steps to cook the

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