How to grill rib eye steak on a charcoal grill

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Charcoal grilled rib eye steak is a delicious and flavorful dish that is perfect for any occasion, from a casual summer barbecue to a fancy dinner party. The combination of smoky, charred flavors from the charcoal grill and the juicy, tender meat of the rib eye steak makes for a mouth-watering meal that is sure to impress your guests. With a few simple ingredients and some basic grilling techniques, you can create a delicious charcoal grilled rib eye steak that is sure to become a new family favorite.

What is rib eye steak?

Rib eye steak is a popular cut of beef that comes from the rib section of the cow. It is known for its rich, beefy flavor, and is often considered one of the most flavorful cuts of steak. Rib eye steak is cut from the rib primal, which runs from ribs six through twelve, and is often sold bone-in, though boneless cuts are also available.

Rib eye steak has a high amount of marbling, which is the intramuscular fat that gives the meat its flavor and tenderness. It is typically a thick, juicy, and well-marbled cut that can be cooked in a variety of ways, including grilling, pan-searing, and broiling.

Why should you use a charcoal grill for grilling rib eye steak?

Charcoal grilling is the perfect method for cooking rib eye steak because it allows you to achieve that perfect sear and char on the outside while keeping the inside juicy and tender. The high heat produced by a charcoal grill is ideal for cooking a thick steak like rib eye, creating a beautiful crust on the outside while leaving the inside perfectly cooked.

Additionally, charcoal grilling gives the steak a smoky flavor that can’t be replicated with other cooking methods. The combination of the smoky flavor, the perfect char, and the juicy, tender meat makes for a delicious and satisfying meal.

Types of wood for grilling rib eye steak on a charcoal grill

There are many types of wood that you can use for grilling rib eye steak on a charcoal grill, each of which will add a unique flavor to the meat. Here are some popular options:

  1. Mesquite: Mesquite wood is known for its strong, smoky flavor and is commonly used for grilling beef, especially in Texas-style barbecue.
  2. Hickory: Hickory wood is a classic choice for grilling meat and adds a strong, slightly sweet flavor to the steak.
  3. Oak: Oak wood is a versatile choice that can be used for grilling a variety of meats, including rib eye steak. It has a mild, smoky flavor that won’t overpower the taste of the meat.
  4. Apple: Apple wood is a sweet and fruity option that is perfect for grilling rib eye steak. It adds a mild, sweet flavor that complements the beef nicely.
  5. Cherry: Cherry wood is another fruity option that adds a mild, sweet flavor to the meat. It pairs well with beef and can add a nice reddish color to the steak.

When grilling with wood, it’s important to use hardwoods and avoid softwoods like pine, which can produce a lot of smoke and give the meat an unpleasant flavor. Also, use only enough wood to produce the desired level of smokiness, as too much smoke can overpower the taste of the meat.

How to grill rib eye steak on a charcoal grill

Here’s how to grill rib eye steak on a charcoal grill:

  1. Prepare the grill: First, you’ll want to prepare the charcoal grill for cooking by lighting the charcoal and allowing it to burn down until it’s covered with white ash. Then, arrange the coals in an even layer.
  2. Season the steak: While the grill is heating up, season the rib eye steak generously with salt and pepper or your favorite steak seasoning. You can also add additional seasonings like garlic, rosemary, or thyme.
  3. Sear the steak: Once the grill is ready, place the rib eye steak on the hot grill grates and sear each side for about 2-3 minutes, or until you see grill marks forming. Use tongs to flip the steak and sear the other side.
  4. Cook to desired doneness: After searing, move the steak to a cooler part of the grill or reduce the heat to medium and continue cooking until the steak reaches your desired level of doneness. For a medium-rare steak, cook for an additional 4-5 minutes per side. You can use an instant-read meat thermometer to check the internal temperature, which should be around 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
  5. Rest and serve: Once the steak is cooked to your liking, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and makes for a more tender and flavorful steak. Serve the rib eye steak with your favorite sides and enjoy!

Grilling rib eye steak on a charcoal grill is a simple and delicious way to cook this flavorful cut of meat. With a few basic steps and some attention to detail, you can create a mouth-watering meal that is sure to impress.

How long does it take to grill rib eye steak on a charcoal grill?

The cooking time for rib eye steak on a charcoal grill will depend on the thickness of the steak and the desired level of doneness. Here are some general guidelines for cooking rib eye steak on a charcoal grill:

  1. For a 1-inch thick rib eye steak:
  • Rare: Cook for about 2-3 minutes per side, or until the internal temperature reaches 120-130°F.
  • Medium-rare: Cook for about 3-4 minutes per side, or until the internal temperature reaches 130-135°F.
  • Medium: Cook for about 4-5 minutes per side, or until the internal temperature reaches 135-145°F.
  • Medium-well: Cook for about 5-6 minutes per side, or until the internal temperature reaches 145-155°F.
  • Well-done: Cook for about 6-7 minutes per side, or until the internal temperature reaches 155°F or higher.
  1. For a 1.5-inch thick rib eye steak:
  • Rare: Cook for about 3-4 minutes per side, or until the internal temperature reaches 120-130°F.
  • Medium-rare: Cook for about 4-5 minutes per side, or until the internal temperature reaches 130-135°F.
  • Medium: Cook for about 5-6 minutes per side, or until the internal temperature reaches 135-145°F.
  • Medium-well: Cook for about 6-7 minutes per side, or until the internal temperature reaches 145-155°F.
  • Well-done: Cook for about 7-8 minutes per side, or until the internal temperature reaches 155°F or higher.

Remember to use an instant-read meat thermometer to check the internal temperature of the steak to ensure that it is cooked to your desired level of doneness. And don’t forget to let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute and makes for a more tender and flavorful steak.

Tips for grilling rib eye steak on a charcoal grill

Here are some tips for grilling rib eye steak on a charcoal grill:

  1. Start with high-quality steak: Look for rib eye steaks that are well-marbled with fat, which adds flavor and tenderness to the meat. Choose steaks that are at least 1 inch thick, as thinner steaks can cook too quickly and become overcooked.
  2. Season the steak: Before grilling, season the rib eye steak generously with salt and pepper on both sides. You can also add other seasonings like garlic powder, onion powder, or a steak seasoning blend.
  3. Use a two-zone fire: Set up your charcoal grill with a two-zone fire, with hot coals on one side of the grill and no coals on the other side. This allows you to sear the steak over high heat and then move it to the cooler side of the grill to finish cooking.
  4. Sear the steak: Place the steak over the hot coals and sear for 2-3 minutes per side to create a crust on the outside of the steak. Then move the steak to the cooler side of the grill and continue cooking until it reaches your desired level of doneness.
  5. Use a meat thermometer: To ensure that the steak is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak, away from the bone, and remove the steak from the grill when it reaches 5-10°F below your desired temperature, as it will continue to cook as it rests.
  6. Let the steak rest: After grilling, let the rib eye steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute and makes for a more tender and flavorful steak.

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