Bringing Gourmet Flavor to Your Ribeye Steak: The Charcoal Method

Cooking a ribeye steak over charcoal can impart a wonderful smoky flavor that enhances the meat's natural richness. Here's a step-by-step guide to using charcoal for the perfect ribeye steak:

Charcoal-Grilled Ribeye Steak Recipe

Ingredients:

• 2 ribeye steaks (1 to 1.5 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Fresh rosemary sprigs (optional)
• 2 cloves garlic, smashed (optional)
• 1 tablespoon butter (optional)

Instructions:

1. Prepare the Charcoal Grill:

   • Light the Charcoal: Use a chimney starter to light the charcoal. Fill the chimney with charcoal briquettes or lump charcoal and light the newspaper underneath. Let the charcoal burn until it is covered with a layer of white-grey ash, which usually takes about 15-20 minutes.
   • Set Up the Grill: Pour the hot coals into the grill, arranging them in an even layer over half of the grill to create a two-zone cooking area: one side with direct heat and one side with indirect heat. Replace the grill grate and let it heat up for a few minutes.

2. Prepare the Steaks:

   • Season the Steaks: Pat the ribeye steaks dry with paper towels. Rub both sides of each steak with olive oil. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle the seasoning mixture evenly over both sides of the steaks, pressing it into the meat.

3. Grill the Steaks:

   • Sear Over Direct Heat: Place the steaks on the grill directly over the hot coals. Sear each side for about 2-3 minutes, or until a nice crust forms. Avoid moving the steaks around too much to ensure good grill marks and caramelization.
   • Finish Over Indirect Heat: Move the steaks to the indirect heat side of the grill. Insert a meat thermometer into the thickest part of the steak. Continue cooking until the internal temperature reaches your desired level of doneness:
     • 120°F (49°C) for rare
     • 130°F (54°C) for medium-rare
     • 140°F (60°C) for medium
     • 150°F (66°C) for medium-well
     • 160°F (71°C) for well done
   • Optional Flavors: For added flavor, place fresh rosemary sprigs and smashed garlic cloves on top of the steaks while they cook on indirect heat. Add a pat of butter on top of each steak for extra richness.

4. Rest the Steaks:

   • Once the steaks reach the desired temperature, remove them from the grill and let them rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak.

5. Serve:

   • Slice the steaks against the grain and serve with your favourite sides, such as grilled vegetables, baked potatoes, or a fresh salad. Enjoy your perfectly charcoal-grilled ribeye steak with a glass of Malbec red wine.

Tips for Success:

• Temperature Control: Maintaining the right temperature on a charcoal grill can be tricky. Use the vents to control airflow and temperature. Open vents increase the temperature, while partially closed vents decrease it.
• Quality Charcoal: Use our high-quality charcoal for the best flavor. Lump charcoal is often preferred for its natural wood flavor and higher heat.
• Thermometer: Using an instant-read meat thermometer is key to ensuring your steaks are cooked to the desired doneness without overcooking.

By following these steps, you'll achieve a perfectly grilled ribeye steak with a delicious smoky flavor that only charcoal can provide. Enjoy!