Charcoal-Grilled Ribeye Steak Recipe

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Cook Time: 10 minutes

Wondering how to grill steak on a charcoal grill? Youve come to the right place! This ribeye steak is tender, juicy, and perfectly seasoned.

Charcoal-Grilled Ribeye Steak

Heres a detailed ingredient list and step-by-step instructions for grilling the perfect ribeye steak over charcoal.

Ingredients

• 1 (12-ounce) ribeye steak, 1-inch thick
• 1/2 teaspoon seasoned salt (such as Lawrys Seasoned Salt)
• 1/4 teaspoon freshly cracked black pepper, or to taste

How to Make Charcoal-Grilled Ribeye Steak

Follow these steps for perfectly grilled ribeye steak on your charcoal grill:

Step 1: Season the steak evenly on both sides with 1/4 teaspoon of seasoned salt and 1/8 teaspoon of black pepper per side. Set the steak aside for a few minutes.

Step 2: Light the charcoal briquettes. Wait until the briquettes are red-hot before placing the steak on the grill grates.

Step 3: Grill the steak for 4 to 5 minutes on the first side, then flip it over and grill for another 2 to 3 minutes on the second side. Adjust the cooking time for your desired level of doneness.

Step 4: Once the steak is done, remove it from the grill and tent it with aluminum foil. Let it rest for a few minutes before serving.

How Long to Grill Steak on a Charcoal Grill

Grilling time can vary based on the thickness of the steak and how done you like it. Here are general guidelines for doneness:

Doneness	Temperature	Time
Rare	120 to 130F	5 minutes first side, 3 minutes second side
Medium-rare	130 to 135F	4.5 minutes each side
Medium	135 to 145F	6 minutes first side, 4 minutes second side
Medium-well	145 to 155F	5 minutes each side
Well done	155 to 160F	7 minutes first side, 5 minutes second side

What to Serve With Charcoal-Grilled Ribeye Steak

If you're looking for side dishes to pair with your perfectly grilled steak, try one of these options:

• Grilled Asparagus
• Leslies Salty Grilled Potatoes
• Grilled Hearts of Romaine

For more delicious ideas, check out our collection of 20 Best Side Dishes for Steak.

Nutrition Facts

Nutrient	Amount per serving
Calories	924
Total Fat	65g
Saturated Fat	29g
Cholesterol	265mg
Sodium	957mg
Total Carbohydrate	1g
Protein	85g
Iron	8mg
Potassium	962mg

The History of Charcoal-Grilled Ribeye Steak

The ribeye steak, known for its rich marbling and tender texture, has long been a favorite in American cuisine. Its origins trace back to European butchery traditions, particularly in France and Germany, where cuts like entrecte and entrecte la Bordelaise were highly prized. The practice of grilling over charcoal became popular in the United States in the 19th century, coinciding with the rise of backyard barbecues and the advent of outdoor cooking culture. Charcoal imparts a unique smoky flavor that cannot be replicated by gas or electric grills, making this preparation a hallmark of classic American steakhouse tradition.

Regional Variations

Regional differences in the preparation of charcoal-grilled ribeye are notable. In the Midwest, the focus is on a thick, juicy cut cooked over a slow, even fire to preserve tenderness. Southern barbecue traditions may incorporate smoked wood chips like hickory or mesquite to add aromatic layers of flavor. In contrast, West Coast grilling often emphasizes minimal seasoning, allowing the natural taste of premium beef, often sourced from grass-fed cattle, to shine. Each regions approach reflects local ingredients, climate, and culinary heritage.

Differences from Similar Dishes

While ribeye shares similarities with other steak cuts such as striploin or T-bone, it stands out for its intense marbling, which delivers superior juiciness and flavor. Unlike filet mignon, which is extremely tender but lean, the ribeye balances tenderness with a rich, beefy taste. Compared to pan-seared or oven-roasted steaks, charcoal grilling introduces a subtle smoky essence and a caramelized crust that distinguishes it from other cooking methods. This combination of flavor, texture, and aroma makes the charcoal-grilled ribeye uniquely satisfying.

Typical Serving Contexts

Charcoal-grilled ribeye is commonly featured in steakhouse menus, backyard cookouts, and fine dining establishments. It pairs well with classic accompaniments such as grilled vegetables, baked potatoes, or fresh salads. In restaurants, it is often presented with compound butters, sauces, or a sprinkle of sea salt to enhance its natural flavors. At home, it serves as a centerpiece for special occasions or weekend gatherings, offering both visual appeal and culinary indulgence.

Interesting Facts

• The ribeye cut is sometimes called the "delmonico steak" in historical American cookbooks, though definitions vary regionally.
• Grilling over charcoal rather than gas intensifies flavor due to the Maillard reaction combined with smoke infusion.
• Properly resting the steak after grilling allows juices to redistribute, ensuring maximum tenderness and flavor retention.
• Mesquite and hickory wood chips are popular for adding distinct regional smoky notes, especially in Southern barbecue traditions.
• The ribeyes marbling not only enhances taste but also helps it cook evenly, making it more forgiving for home chefs compared to leaner cuts.

FAQ about Charcoal-Grilled Ribeye Steak Recipe

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