How to Cook Bone-In Ribeye Steak on Charcoal Grill

Table of Contents

1. Introduction
2. Understanding Ribeye Steak
3. Preparing Your Bone-In Ribeye for Grilling
4. Grilling Techniques for Bone-In Ribeye
5. Serving Your Bone-In Ribeye
6. Conclusion
7. FAQ

Introduction

For steak enthusiasts, few cuts evoke the same level of passion and admiration as the bone-in ribeye. Known for its rich flavor and tenderness, this cut crowns many dinner tables, especially when grilled over charcoals, where the smoky aroma enhances the steak's natural characteristics. But how do we ensure that each ribeye we cook is a delectable masterpiece?

The art of grilling a bone-in ribeye on a charcoal grill combines technique, timing, and a touch of love for quality meat. Did you know that the ribeye steak is graded based on its marbling? The fat interspersed within the muscle contributes to a well-balanced flavor profile, making it a favorite among both home cooks and professional chefs alike. With the right preparation and cooking method, anyone can produce a steakhouse-worthy ribeye right in their backyard.

In this blog post, we'll explore everything related to how to cook bone-in ribeye steak on charcoal grill—from preparation and seasoning specifics to grilling techniques and ideal cooking times. Whether you're a seasoned grill master or just starting out, you'll gain insights that will elevate your culinary game and impress family and friends.

By the end of this guide, you can expect to feel empowered to tackle your next cooking adventure, armed with the knowledge needed to serve a perfect ribeye every time. Also, since we are big fans of fresh and premium meats, don’t forget to check out the exquisite options available at Land and Sea Delivery for home delivery or when stocking up for your restaurant. Now, let's dive into the juicy details!

Understanding Ribeye Steak

What Makes Ribeye Unique?

Ribeye steak is cut from the rib section of the cow, rich in fat and known for its hearty flavor profile. The presence of intramuscular fat, or marbling, contributes to its soft texture and mouthwatering taste. A bone-in ribeye, in particular, has an added layer of flavor thanks to the bone itself, which can infuse subtle richness as it cooks.

Choosing the Right Ribeye

When selecting your ribeye steak, look for the following characteristics:

• Marbling: Opt for steaks with a good amount of marbling, displaying thin white lines of fat throughout the meat. This not only enhances flavor but ensures a juicy, tender steak.
• Color: A bright red color typically indicates freshness. Avoid any steaks that appear dull or have a grayish tint.
• Thickness: For grilling purposes, a thickness of at least 1 to 1.5 inches is ideal, as this allows for a beautiful sear while ensuring that the inside remains juicy.

Sourcing Quality Meat

At Land and Sea Delivery, sourcing fresh, premium beef is a top priority. Their beef selection includes carefully chosen cuts from local farms known for their high standards in livestock care and sustainable practices. For the best results when grilling, choose steaks that have been well cared for from farm to table.

Preparing Your Bone-In Ribeye for Grilling

Allowing the Steak to Rest

Before grilling, remove your bone-in ribeye from the refrigerator. Let it rest for about 30 to 40 minutes to allow it to come to room temperature. This step ensures even cooking throughout the steak, preventing cold centers and an overdone exterior.

Seasoning Your Ribeye

A ribeye's rich flavor allows for various seasoning options. Here, we'll discuss a dry rub and a simple yet flavorful marinade.

Dry Rub

For a classic approach, use a simple mixture comprised of:

• Kosher salt: 2 teaspoons per steak
• Freshly cracked black pepper: 1 teaspoon per steak
• Garlic powder: 1 teaspoon (optional)
• Onion powder: 1 teaspoon (optional)

Apply the rub generously on both sides of the ribeye, ensuring it adheres well.

Marinade Option

If you prefer a more robust flavor, consider marinating your ribeye for a few hours with a mixture such as:

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons of Dijon mustard
• 1 clove minced garlic
• Salt and pepper to taste

Let the steak marinate in the refrigerator for 2 to 6 hours. This not only enhances flavor but also introduces moisture, contributing to tenderness.

Marking Your Grill

Charcoal Preparation:

Start your charcoal grill using a chimney starter to ensure the coals are evenly spread and hot. Light the charcoal and wait until they're covered in a light gray ash—this usually takes about 20-30 minutes. This preparation is important for achieving a high-heat sear that locks in the meat's juices.

Direct vs. Indirect Heat

When grilling a thick bone-in ribeye, you'll want to utilize both direct and indirect heat methods:

1. Direct Heat: Initially, sear the steak over high heat directly above the coals. This locks in the juices and flavors.
2. Indirect Heat: After searing, move the steak to the cooler side of the grill to finish cooking through while preventing charring.

Grilling Techniques for Bone-In Ribeye

Searing the Steak

Once your charcoal grill is prepared, follow these steps to sear the steak perfectly:

1. Sear Time: Place the ribeye directly over the hot coals. Sear the first side for 3 to 4 minutes without moving it; this allows the beautiful charred crust to form.
2. Flip and Sear: After the first side is seared, flip the steak using tongs (avoiding a fork to keep juices intact) and repeat the process on the second side.
3. Angle the Steak: For an attractive grill mark pattern, rotate the steak 45 degrees after 2 minutes on each side before flipping.

Checking Doneness

Using an instant-read meat thermometer will help you achieve perfect doneness:

• Rare: 125°F
• Medium-Rare: 135°F
• Medium: 145°F
• Medium-Well: 155°F
• Well Done: 165°F

For medium-rare, aim for a total cooking time of approximately 8-10 minutes, flipping halfway through.

Resting Your Steak

Once cooked to your desired doneness, remove the steak from the grill and let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat for maximum flavor and tenderness.

Serving Your Bone-In Ribeye

Ideal Sides to Perfection

The joy of cooking a bone-in ribeye doesn’t end with the steak itself. Pair it with strong side dishes to elevate your meal, such as:

• Grilled Asparagus: Simply seasoned with olive oil and salt.
• Garlic Mashed Potatoes: Creamy and rich, complementing the hearty flavors of the steak.
• Sugar Snap Peas: Slightly cooked to retain their crunch, offering a refreshing contrast.
• Coleslaw or Salad: Something crisp and cold to balance the warmth of the grilled meat.

Enhancing with Sauce or Butter

Consider finishing your ribeye with:

• Compound Butter: A blend of softened butter with herbs, garlic, or blue cheese can make the ribeye even more indulgent.
• Red Wine Reduction: A gourmet option that adds depth with a rich flavor, perfect for impressing guests.

Conclusion

Cooking a bone-in ribeye steak on a charcoal grill is an endeavor that combines culinary skill, understanding of the meat, and an appreciation for the grilling process. With proper preparation, seasoning, grilling techniques, and pairing suggestions, you can create a memorable meal that showcases the unique flavor and tenderness of this incredible cut.

As you prepare your next ribeye, remember that the journey from the farm to the grill can be as rewarding as the final bite. By sourcing your meat from trusted places like Land and Sea Delivery, you ensure quality and freshness that will shine through in every meal.

Embrace the process, enjoy the flavors, and most importantly, share your love for good food with those around you.

FAQ

How long should I let my bone-in ribeye rest after cooking?

It is recommended to let your ribeye rest for about 5 to 10 minutes to allow the juices to settle back into the meat, preventing dryness.

What temperature should I heat my charcoal grill for ribeye steak?

Preheat your charcoal grill to about 450°F to 500°F for the best results in achieving a nice sear.

Is there a specific type of charcoal I should use for grilling steak?

Use long-lasting options like lump charcoal or briquettes that provide even heat. Avoid lighter fluids if possible, opting for a chimney starter.

How can I tell my bone-in ribeye is done without a meat thermometer?

A good method to check doneness is by using the finger test. Gently poke the steak to gauge its firmness—medium-rare should feel slightly springy, while more well-done cuts will feel firmer.

Can I use gas grilling techniques for charcoal grilling?

Many techniques, such as searing and resting, can translate between gas and charcoal grilling. However, charcoal grilling often imparts a distinct smoky flavor that gas cannot replicate.