Ribeye steak has become the symbol of American BBQ around the world. So here’s an old-school ribeye steak recipe the way it used to be made back in the day.
Classic Grilled Ribeye Steak Recipe
When buying your steak, look for some good marbling on them. For this recipe ask for them to be cut about 1¾ inch thick.
The seasoning for this recipe is very simple. Rub some extra virgin olive oil into the steak on all sides, to make it easier for the dry ingredients to stick. Sprinkle with Kosher salt and ground black pepper on the steak. Leave the steak at room temperature to absorb the salt and pepper. Getting the meat to room temperature also helps in the cooking, as it will take less heat to bring the temperature up, and therefore the steak won’t dry out as fast.
Time to start the fire! Arrange the charcoal at the edges of your grill, leaving an opening in the middle. You can also add some wood pieces (hickory is suggested). This will create very intense heat in the middle, and also give your meat a nice smokey flavor.
Cook the steak for 5 minutes per side for medium. You only need to flip them once during the entire cook.
Pull the meat off the grill and let it sit for about 5 more minutes.
How to Reverse Sear a Ribeye Steak Reverse sear ribeye steak: Considered to be one of the best ways to cook a perfect medium-rare steak every time, the technique is easy to learn, so you can rock steakhouse quality cooking at home.
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