A lively debate on the best way to cook steak saw users weighing in with their preferences. While some praised NY strips and charcoal grilling, others claimed ribeyes over charcoal were unbeatable, with one user insisting cast iron pans “kill the grill.” One thing’s for sure: steak grilling is serious business!

If you love steak as much as I do, there’s something truly special about grilling a ribeye over a charcoal fire. There’s no need for fancy gadgets or techniques—just simple, smoky goodness that brings out the best in the meat. But cooking a ribeye over charcoal can be tricky if you don’t know what you’re doing. In this guide, I’ll share my personal approach to cooking the perfect ribeye over charcoal, complete with tips, techniques, and even a few mistakes I’ve learned from over the years.

Why Ribeyes Over Charcoal?

The ribeye is a cut that naturally has more fat marbling than other steaks, which makes it flavorful and juicy when cooked properly. Charcoal grilling, on the other hand, adds a depth of flavor that gas grills just can’t replicate. The combination of a ribeye’s rich marbling and charcoal’s distinct smoky flavor creates a steak that’s hard to beat.

I’ll admit, I’ve tried cooking ribeyes on a gas grill before, but it just doesn’t compare to the bold taste you get from cooking it over charcoal. Every time I make ribeyes for family or friends, they ask me what makes the steak taste so good, and the answer is always the same: “It’s the charcoal.”

What You’ll Need

Before we get started, let’s make sure you have everything you need for grilling your ribeye over charcoal. Here’s a list of essentials:

Ingredients:

• Ribeye steaks: Aim for 1 to 1.5 inches thick.
• Salt: Kosher salt is my go-to.
• Pepper: Freshly cracked black pepper.
• Olive oil: Or any high-heat oil.
• Herbs (optional): Fresh rosemary or thyme add a nice touch.
• Butter (optional): For basting at the end.

Equipment:

• Charcoal grill: A basic charcoal kettle grill works perfectly.
• Charcoal: Lump charcoal provides great flavor, but briquettes are easier to manage.
• Chimney starter: This helps light the charcoal evenly.
• Grill tongs: Long enough to keep your hands safe from the heat.
• Meat thermometer: For checking the internal temperature of the steak.

Step-by-Step Guide to Cooking Ribeyes Over Charcoal

1. Preparing the Charcoal Grill

One thing I learned early on is that the way you set up your grill can make or break the steak. You need two zones for grilling—a direct heat side and an indirect heat side.

Here’s how to do it:

1. Fill the chimney starter with charcoal and light it up. Wait until the charcoal is white-hot (around 15–20 minutes).
2. Dump the charcoal on one side of the grill to create a high-heat zone.
3. Leave the other side empty for indirect cooking.

With this setup, you can sear the steak on high heat and then move it over to the cooler side to finish cooking without burning the outside. I’ve found that this two-zone grilling method gives you control and ensures the steak is perfectly cooked.

2. Prepping the Ribeye Steaks

While your grill is heating up, it’s time to prep the ribeyes. I like to keep things simple—let the meat do the talking.

Follow these steps:

1. Remove the steaks from the fridge about 30–45 minutes before grilling. This helps the meat cook more evenly.
2. Pat the steaks dry with paper towels. Moisture on the surface can interfere with the sear.
3. Season generously with kosher salt and black pepper on both sides. You want to coat the steaks well, as this will help create that beautiful crust.
4. Brush with oil, but be sparing—just enough to prevent sticking.

3. Searing the Steak

Once the grill is ready and your steaks are prepped, it’s time for the fun part—searing the ribeyes. This is where I like to get the steaks onto the hottest part of the grill.

Instructions:

1. Sear the steaks over the direct heat for about 3–4 minutes per side. The goal is to get a nice, dark crust.
2. Flip only once. Resist the temptation to flip more than that—you want to give the steak time to caramelize.

I’ve learned over time that getting a good sear is all about patience. I used to flip the steaks too soon and ended up with a weak crust. Now, I let them sit and sizzle.

4. Finishing on Indirect Heat

Once you’ve got a solid crust, move the ribeyes over to the cooler side of the grill. This is where the steak finishes cooking through without burning.

Instructions:

1. Move the steaks to the indirect heat side of the grill.
2. Cover the grill with the lid and cook until the internal temperature reaches your desired doneness.

I use a meat thermometer here to get the internal temp just right. Here’s a handy guide:

I aim for medium-rare, which is around 130°F, but some people in my family like it medium, so I pull theirs off the grill at 140°F.

5. Resting the Steak

After all the effort that goes into grilling the perfect ribeye, it’s important to let it rest. Trust me—this makes all the difference in the final bite.

Instructions:

1. Remove the steaks from the grill once they hit the desired internal temperature.
2. Let them rest for 5–10 minutes. This allows the juices to redistribute throughout the meat.

During this time, you can melt some butter with herbs like rosemary and thyme, then drizzle it over the resting steaks. It adds an extra layer of richness that’s absolutely delicious.

6. Serving the Ribeye

After the steak has rested, it’s time to slice and serve! Cut against the grain to ensure each bite is tender. I usually pair my ribeyes with something simple, like grilled veggies or a baked potato.

Common Mistakes to Avoid

While ribeyes over charcoal are relatively simple to cook, there are a few common mistakes I’ve made (and learned from) over the years:

• Flipping the steak too early: This can prevent the crust from forming.
• Not using a thermometer: Guessing the doneness can lead to overcooked or undercooked steaks.
• Skipping the rest period: Cutting into the steak too soon will cause all the juices to run out.

FAQs

1. How long should I grill ribeyes over charcoal?

The cooking time depends on the thickness of your steak and your desired doneness. For a 1-inch thick ribeye, sear for about 3–4 minutes per side on high heat, then finish on indirect heat until the internal temperature reaches your preferred doneness (see the temperature chart above).

2. What’s the best charcoal for grilling ribeyes?

I prefer using lump charcoal for its clean, natural flavor and higher heat. However, briquettes are more consistent and easier to manage for beginners.

3. Should I marinate my ribeyes before grilling?

For ribeyes, I recommend skipping the marinade. The fat and marbling in the ribeye provide plenty of flavor on their own. Instead, stick to a simple seasoning of salt and pepper, and finish with herb butter if you want extra richness.

Ribeye Grilling Temperature Chart

You can use this table as a quick reference when grilling your ribeyes:

Final Tips for Perfect Ribeyes

Here are some final tips that I’ve learned to make sure your ribeyes turn out perfect every time:

• Use a meat thermometer: It takes the guesswork out of grilling.
• Don’t overcrowd the grill: Give each steak enough room to breathe.
• Let the steak rest: This seals in all those delicious juices.

Grilling ribeyes over charcoal is one of my favorite ways to enjoy steak, and I hope these tips help you achieve that perfect balance of smoky, juicy, and flavorful. Whether it’s for a special occasion or a weeknight treat, nothing beats the satisfaction of a perfectly grilled ribeye over charcoal.