Charcoal-Grilled Ribeye Steak
This recipe prepares a succulent charcoal-grilled ribeye steak. Seasoned simply with salt and pepper, the steak is cooked over high heat to achieve a perfect sear and desired doneness. Resting after grilling ensures a juicy and tender result, highlighting the rich flavor of the ribeye.
Equipment
- 1 Charcoal Grill
- 1 Long-handled Tongs
- 1 Instant-Read Meat Thermometer
- 1 Cutting Board For resting and slicing
- 1 Small Bowl For seasoning
Ingredients
Main
- 1 12 ounce boneless ribeye steak, 1-inch thick
- 1/2 teaspoon seasoned salt or to taste, such as Lawry’s® Seasoned Salt
- 1/4 teaspoon freshly cracked black pepper or to taste
Instructions
- Remove the ribeye steak from the refrigerator; pat it thoroughly dry with paper towels and season generously with seasoned salt and freshly cracked black pepper. Let it sit at room temperature for 30 minutes.
- Prepare a charcoal grill for high, direct heat, ensuring the grates are clean and hot.
- Carefully place the seasoned ribeye directly over the hot coals.
- Grill for 3-4 minutes per side for medium-rare doneness, or until a deep brown crust forms, flipping once.
- Continue grilling, using tongs to flip as needed, moving the steak to a cooler part of the grill if flare-ups occur.
- Use an instant-read thermometer to check the internal temperature, targeting 130-135°F (54-57°C) for medium-rare.
- Once the desired doneness is reached, remove the steak from the grill.
- Transfer the steak to a clean cutting board, tent loosely with aluminum foil, and allow it to rest for 5-10 minutes.
- Slice the rested ribeye against the grain into thick, even pieces.
- Serve immediately, enjoying the perfectly grilled steak.
Notes
For optimal results, remove the ribeye from the refrigerator at least 30 minutes before grilling to allow it to come closer to room temperature, ensuring more even cooking. A well-rested steak is crucial; always let it rest for 5-10 minutes after grilling to allow juices to redistribute, resulting in a more tender and flavorful bite. Achieve a beautiful crust by ensuring your grill is screaming hot. Don't press the steak with tongs, as this squeezes out valuable juices. For a touch of richness, finish with a pat of compound butter during the resting phase.