charcoal-grilled ribeye is one of the best ways to enjoy steak. The charcoal adds a smoky flavor and a perfect crust, while the ribeye stays juicy and tender thanks to its marbling.
Here’s a simple, foolproof method to get restaurant-quality ribeye at home.
🔥 Charcoal-Grilled Ribeye Steak (Perfectly Juicy)
Ingredients
- 2 ribeye steaks (1–1.5 inches thick)
- Salt (preferably kosher)
- Freshly ground black pepper
- Optional: garlic powder or steak seasoning
- 2 tbsp olive oil or melted butter
- Optional: fresh rosemary or thyme
🧑🍳 Instructions
1) Prepare the steaks
- Take steaks out of the fridge 30–60 minutes before grilling
- Pat dry with paper towels
- Rub lightly with olive oil
- Season generously with salt and pepper
2) Prepare the charcoal grill
- Light the charcoal and let it burn until white-hot coals
- Set up a two-zone fire:
- Direct heat (hot side)
- Indirect heat (cool side)
3) Sear the steak
- Place steak on direct heat
- Sear 2–3 minutes per side until a deep crust forms
4) Finish cooking
Move steak to indirect heat to finish cooking to your desired temperature:
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
Use a meat thermometer for accuracy.
5) Rest the steak
- Remove steak from grill
- Let it rest 5–10 minutes
This keeps juices inside and makes the steak tender.
🧈 Optional Butter Finish (Amazing!)
While resting, add a pat of butter on top or brush with garlic-herb butter.
🥩 Tips for Best Results
✅ Use thick steaks (1–1.5 inches)
✅ Don’t overcrowd the grill
✅ Don’t press the steak while searing
✅ Let it rest before slicing
✅ Slice against the grain
Want a perfect side?
Try:
- grilled asparagus
- garlic mashed potatoes
- grilled corn
- baked potatoes