Currently got this bad boy salted and in the fridge. Looking to grill it tomorrow over charcoal but it's my first time grilling a steak over charcoal. 700g so it's quite thick. Any tips?
Was thinking of cooking it indirectly for a bit and then finishing it directly over the coals, I'm aiming for medium. I have Meater probes and also an instant read thermometer if worth using.
by PerezVST
7 Comments
Reverse sear it. Put your charcoal on one side and cook steak on other side until it reads 115. Then sear it over the hot coals for 4 or 5 minutes per side.
I’d tie butcher’s twine around it to hold the steak together and reverse sear it.
The other two comments are exactly what you should do… Congrats on a beautiful piece of meat…
Please post pics when cooked !
You absolutely should try a steak grilled but personally pan seared I find better.
Reverse sear can help but chance you overcook before you hit your target temp your first time before you get the crust you want.
You also should be turning your steak every 30 seconds. Do not just cook one side then the other as you can again overcook the meat before you finish the 2nd side.
If you are interested in doing the sear and hold method instead check this out:
https://youtu.be/hi5mrEIJ3_w?si=wplS6RbNPw5BHF-o
Old school Weber guy here. It looks like it’s about 1 inch thick. Bring to room temperature. Salt and pepper it. Get coals hot, white it color. Direct heat. Cook for 6 minutes each side. Should be medium rare. Enjoy.
That’s a beautiful ribeye, treat it right!