Charcoal Grilled Ribeye Steaks

Updated at: 13/12/2024

Ever wondered how to achieve perfectly charred, smoky ribeye steaks on a charcoal grill? This video takes you on a culinary adventure, showcasing a unique grilling technique for achieving restaurant-quality results at home. Forget complicated methods; this approach focuses on short bursts of direct heat followed by careful indirect cooking to achieve the perfect balance of sear and tenderness. The video's creator shares a surprisingly simple seasoning method (salt, pepper, and garlic powder) and openly documents his experimentation with a novel grilling technique he discovered online. While admitting the steaks aren't his best work, he provides valuable insights and tips for achieving those coveted grill marks and smoky flavor. The process is captured live, offering a candid and relatable approach to grilling.

Though this video embraces an element of improvisation and live experimentation, it still delivers a delicious outcome. Witness the thrill of the cook's real-time decisions, including addressing a slightly overcooked steak (a relatable mishap for many grillers!). Ready to grill like a pro, even if you're experimenting along the way? Let's dive into the step-by-step instructions below to master the art of charcoal-grilled ribeye steaks.

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Always ensure your charcoal is fully ignited and covered in white ash before placing steaks on the grill to avoid uneven cooking and flare-ups.
  • Use tongs to handle steaks; avoid piercing the meat with a fork, as this will release juices and result in a drier steak.
  • Cook steaks to your desired internal temperature using a meat thermometer for food safety. Undercooked beef can be dangerous.

Step-by-Step Instructions

  1. Prepare the Ribeye Steaks

    • Make sure you have nice thawed rib eyes.
    • Trim off some of the fat around the sides (optional).
    • Season with salt, pepper, and garlic powder. Pat the seasoning into the meat.
    Season with salt, pepper, and garlic powder. Pat the seasoning into the meat.Season with salt, pepper, and garlic powder. Pat the seasoning into the meat.Season with salt, pepper, and garlic powder. Pat the seasoning into the meat.
    Prepare the Ribeye Steaks

  2. Initial Grill Cooking (Direct Heat)

    • Place steaks on the grill's direct heat side. Cook for 2 minutes with the lid on.
    • Take the lid off, twist the meat, and cook for another 2 minutes.
    • Flip the steaks and repeat steps 4 & 5.
    Flip the steaks and repeat steps 4 & 5.Flip the steaks and repeat steps 4 & 5.Flip the steaks and repeat steps 4 & 5.
    Initial Grill Cooking (Direct Heat)

  3. Temperature Check and Resting

    • Move steaks to the indirect heat side to check the temperature.
    • Check the internal temperature of the steaks using a meat thermometer. (Do not check temperature over direct heat).
    • Let the steaks rest before serving.
    Let the steaks rest before serving.Let the steaks rest before serving.
    Temperature Check and Resting

Read more: How to Grill a Turkey

Tips

  • It's difficult to overdo salt on steaks.
  • If you're not basting with butter, garlic powder is a great alternative.
  • Patting the seasoning into the meat helps it work its way in.
  • Don't check the internal temperature of the steaks over direct heat, as this can give an inaccurate reading.
  • Allow steaks to rest after cooking to retain juices.

Common Mistakes to Avoid

1. Overcrowding the Grill

Reason: Too many steaks on the grill at once lowers the temperature, leading to uneven cooking and longer cook times.
Solution: Ensure adequate space between steaks for even heat distribution and proper searing.

2. Not Letting the Steak Rest

Reason: Cutting into the steak immediately after grilling allows the juices to escape, resulting in a dry and less flavorful steak.
Solution: Allow the steak to rest for at least 5-10 minutes before slicing to redistribute the juices.

3. Ignoring Internal Temperature

Reason: Relying solely on visual cues can lead to undercooked or overcooked steaks.
Solution: Use a meat thermometer to ensure the steak reaches your desired internal temperature for optimal doneness.

FAQs

What's the best temperature for grilling ribeye steaks?
Aim for a target internal temperature of 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to ensure accuracy, as grill temperatures can fluctuate. Let the steak rest for at least 10 minutes after grilling to allow the juices to redistribute.
How do I prevent my ribeye from sticking to the grill grates?
Oil both the grates and the steaks generously before placing them on the grill. High heat helps prevent sticking, but don't overcrowd the grates. Use tongs to carefully move the steaks during cooking, avoiding unnecessary sticking.