Wall-to-Wall Medium Rare Ribeye Over Charcoal
Just salt, pepper and a hot charcoal fire for wall-to-wall medium rare. Plus the mistake that cost me a perfect cook, so you don't repeat it.
Some cooks don't need a recipe, just good beef, salt, pepper and a hot fire. Mine are portioned from a Costco rib roast. About $150 got me around 12 ribeyes plus a sizable roast, so well under $10 a steak.
The process
Season with olive oil, salt and coarse fresh pepper and let the steaks come up to temperature on the counter while the grill heats. Sear directly over the flames for a minute or two per side, on all sides, then raise the grates or move them to a warming rack to finish and rest. A coarse grind of fresh pepper gets toasted, not burnt, as long as you pull them off direct heat early.
Learn from my mistake
On one ribeye cook I let my coals die down too much and ended up chasing the sear at the expense of the cook. They were still delicious, but not the medium rare I usually enjoy. Make sure the coals are really hot so you get a crust fast, before a gray band forms.
Watch the cook
Beef
Wall-to-Wall Medium Rare Ribeye Over Charcoal
Just salt, pepper and a hot charcoal fire for wall-to-wall medium rare. Plus the mistake that cost me a perfect cook, so you don't repeat it.
Print- Prep
- 10 minutes, plus time to come up to temperature
- Cook
- 10–15 minutes
- Total
- About 1 hour
- Yield
- 2–4 servings
- Method
- Grilled over charcoal
- Wood
- Charcoal
Ingredients
Instructions
- If they're frozen, thaw the steaks in a bowl of cold water.
- Season with olive oil, salt and coarse pepper. For a better sear, salt them a day ahead as a dry brine.
- Light the charcoal and let the steaks come up to temperature on the counter while the coals get really hot.
- Sear directly over the flames for a minute or two per side, on all sides.
- Once the crust is good, raise the grates or move the steaks off direct heat to finish. Cook to about 125–128°F for medium rare.
- Rest for 10–15 minutes on a warming rack, slice and serve.
Pitmaster Notes
- Don't let the coals die down. A weak fire means you'll overcook the inside chasing the crust.
- Cutting your own ribeyes from a whole rib roast saves a lot of money.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
