Charcoal Grilling 101: Ribeye
If you go to the expense and trouble of buying a charcoal grill, you MUST know how to properly cook steaks, and the ribeye is one of the best possible cuts for steak! Many see the Weber Kettle as a starter grill. Because of it’s relative low price and it’s durability, it is a good choice for a first grill or smoker. It’s versatility and the iconic flavor it produces makes it very attractive to seasoned grill masters as well! This episode is a no-frills guide for beginners for ribeye steaks! We will keep it very simple, just keeping to the basics.
Things to know:
How long do you grill a ribeye steak?
Depending on the steak’s thickness and your desired doneness (and if it is not medium rare, we cannot be friends), grilling a ribeye steak takes roughly 6 to 15 minutes of cooking time (after preparing the coals and pre-heating the grill. Always use a meat thermometer (either remote of direct read) to cook the steak to your preferred internal temperature, removing it a few degrees before it reaches the final desired temperature, as it will continue to cook while resting.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
1- 3 Thick, bone-in Ribeyes
Steak seasoning (we used Spiceology’s Cowboy Butter)
1 – 3 T butter
1. About an hour before you are ready to place them on the grill, remove your steaks from the refrigerator and generously season them with course sea salt, then leave them out to come to room temperature.
2. Fill a 2 zone charcoal basket 3/4 full of charcoal briquettes, then transfer the briquettes to a starter chimney. Light a tumbleweed fire starter and place the chimney over it. Allow 15 minutes of the coals to be prepped.
3. Transfer the lit coals to the 2 zone basket, place the grill grates in the grill, place a chunk of your preferred wood (we used post oak) on the grill grate above the coals, ensure the bottom vents are full open and adjust the top vents to warm the grill to 300F with the lid on.
4. After 10 minutes of warming, season the steaks with your favorite rub, then place them on the grill, opposite of the coals. Place the lid on the grill ensuring that the vents are above the steaks.
5. Once the steaks have reached 115F internal, remove them from the grill and place them on a sheet of foil. Top each steak with a tablespoon of butter, then wrap tightly in the foils, allowing them to rest for at least 10 minutes.
6. Remove the grill grates, transfer the coals from the 2 zone basket to the vortex accessory, place it in the middle of the grill and replace the grates. Allow the grates to heat up as the steaks rest.
7. Place the steaks, one at a time, directly above the coals and allow to sear for 1 minute. Flip and repeat until either you hit an internal temperature of 135F, or you are pleased with the crust.
8. Since they already rested once, there is no need to do it again. Serve and ENJOY!
Equipment used:
Uniflasy BBQ Whirlpool for Weber Kettle 22
ThermoPro TempSpike Plus: 600FT Wireless Meat Thermometer Bluetooth
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