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.
- 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.
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.
From dkcraftbbq.com/recipe/charcoal-grilled-ribeye