The process involves applying direct, intense heat from a heat source to a cut of beef known as rib eye. This cooking method, typically performed outdoors, utilizes a grill to achieve a desired level of doneness and characteristic sear. For example, a person may choose to utilize charcoal briquettes or propane gas to fuel the grill, subsequently placing the seasoned steak directly on the heated grates.
The appeal of this method stems from its ability to impart a smoky flavor and create a visually appealing crust, enhancing both the taste and texture of the meat. Historically, grilling over open flames has been a fundamental cooking technique across various cultures, adapting to different available resources and culinary preferences. The rib eye, known for its rich marbling, benefits particularly from grilling as the rendered fat contributes to its succulence and flavor profile.
