Print

Perfect Charcoal Grilled Ribeye Steaks Easy Restaurant-Quality Recipe

charcoal grilled ribeye steaks - featured image
Print Recipe

This recipe delivers restaurant-quality charcoal grilled ribeye steaks with a rich, smoky crust and juicy, tender meat using simple ingredients and straightforward grilling techniques.

Ingredients

Scale
  • 2 thick-cut ribeye steaks, about 1 to 1 ½ inches thick (450–680 grams or 1 to 1.5 pounds)
  • 1 teaspoon coarse kosher salt per steak
  • 1 teaspoon freshly cracked black pepper per steak
  • 1 tablespoon olive oil
  • Charcoal briquettes or lump charcoal, enough to build a steady, hot fire
  • Optional: Hickory or oak wood chips, soaked for 30 minutes

Instructions

  1. Remove ribeye steaks from the fridge and pat dry with paper towels.
  2. Lightly brush both sides with olive oil, then season generously with coarse kosher salt and freshly cracked black pepper.
  3. Let the steaks sit at room temperature for about 20 minutes before grilling.
  4. Fill your chimney starter with charcoal briquettes or lump charcoal and light from the bottom.
  5. Wait until the coals are covered with a light gray ash, indicating they are hot and ready.
  6. If using wood chips, soak them in water for at least 30 minutes.
  7. Pour the hot coals on one side of the grill to create a direct heat zone and a cooler indirect heat zone.
  8. Drain and scatter soaked wood chips directly on the coals to add smoke, if using.
  9. Place steaks directly over the hot coals and grill for about 4-5 minutes on the first side without moving them to develop a crust.
  10. Flip once and grill the other side for another 4-5 minutes.
  11. Watch for flare-ups and move steaks if flames get too wild.
  12. Transfer the steaks to the cooler side of the grill to finish cooking for 5-7 minutes.
  13. Use a meat thermometer to check internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  14. Remove steaks from the grill and tent loosely with foil.
  15. Rest steaks for 5-10 minutes to let juices redistribute.
  16. Slice steaks against the grain and serve immediately.

Notes

Do not poke or press the steaks while grilling to retain juices. Use a spray bottle of water to control flare-ups. Let steaks rest after grilling to keep them juicy. Two-zone fire setup is key for perfect cooking. Freshly cracked pepper and coarse kosher salt are essential for flavor and crust.

Nutrition

Keywords: charcoal grilled ribeye, ribeye steak recipe, grilled steak, backyard barbecue, steakhouse steak, easy steak recipe, smoky ribeye

Find it online: https://yumyep.com/perfect-charcoal-grilled-ribeye-steaks-easy-restaurant-quality-recipe/