What is a Cross Rib Steak? It is a very flavorful steak cut from the chuck. Its flavor easily rivals that of a ribeye, which is not surprising considering that the location of the cut on the beef is above the ribs, as is the ribeye. The difference is that the cross rib is located further forward on the beef. So if it is like a ribeye in flavor, why is it ¼ the price of one? In one word, tenderness. But here is sort of a crap-shoot, as we have found them fairly unpredictable in tenderness, with some rivaling that of a ribeye. So there you have it: At worst, cross ribs have great flavor and are chewy. At best, tasted blind, you may have trouble differentiating it from that $27.00 ribeye on the grill. Then there is that insurance policy that so many folks invest it to ensure tenderness: marinade. And perhaps that lowly cross rib will at least be temporarily exalted that place where only ribeyes and strips stand as some of those most memorable steaks…
How to Grill a Ribeye Steak
I just bought a white veal cross rib steak. What is the best way to cook it.
We have been grilling our cross rib steaks (beef not veal and about $3 per lb at the local supermarket. Prepare the charcoal grill and use twice as much charcoal as you might think. if using gas grill, set heat to high. Season generously with salt and pepper 15 minutes before grilling. Wipe off any excess liquid off the surface of the meat prior to grilling. Brush vegetable or corn oil on the meat to prevent sticking.
Once the grill is very hot, put steaks on the grill and grill 5-7 minutes on each side. Place steaks on the side of the grill if you want to cook them more thoroughly (to reach medium rare or medium) if needed.
Once the internal temperature reaches 120 (for rare), remove steaks and let rest for 5-10 minutes.
Now this is the important part,….using a very, very sharp knife, cut steak across the grain into thin slices. By thin, I mean about 1/8 inch thick. Place slices on a warm plate and serve accordingly.