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Perfect Reverse-Seared Ribeye Steaks on Charcoal Grill

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A methodical reverse-sear technique for ribeye steaks on a charcoal grill that delivers a tender, juicy interior with a smoky, crispy crust.

Ingredients

  • Ribeye steaks, 1.5 to 2 inches thick, 12-16 oz each
  • Coarse kosher salt
  • Freshly ground black pepper
  • Neutral oil with a high smoke point (e.g., grapeseed or avocado oil)
  • Optional: garlic powder or smoked paprika
  • Charcoal briquettes or lump charcoal
  • Optional: wood chunks like hickory or oak for smoky flavor

Instructions

  1. Light your charcoal using a chimney starter and wait until the coals are ashed over and glowing red (about 20-30 minutes). Arrange the coals for indirect heat on one side of the grill, leaving the other side empty for direct searing.
  2. Pat the steaks dry with paper towels. Generously season both sides with coarse kosher salt and freshly ground black pepper. Let them rest at room temperature for about 30 minutes before cooking.
  3. Place the ribeye on the cooler side of the grill (indirect heat). Close the lid and cook slowly until the steaks reach an internal temperature about 10-15°F below your desired final doneness (for medium-rare, aim for 115-120°F). This usually takes about 20-30 minutes depending on thickness. Use an instant-read thermometer to check.
  4. Remove the steaks and brush lightly with a high smoke point oil to prevent sticking and encourage a better crust.
  5. Move the coals to create a direct high-heat zone. Place the steaks directly over the hot coals and sear for about 1-2 minutes per side until a deep brown crust forms. Flip only once.
  6. Transfer the steaks to a clean plate and tent loosely with aluminum foil. Rest for 5-10 minutes to allow juices to redistribute.
  7. Slice against the grain and serve.

Notes

Patience is key; do not rush the slow cook phase. Use an instant-read thermometer for precise temperature control. Oil the steak just before searing to avoid flare-ups. Flip only once during searing. Rest the steak after searing to lock in juices. For smoky flavor, add wood chunks like hickory or oak to the charcoal.

Nutrition

Keywords: reverse sear, ribeye steak, charcoal grill, grilled steak, smoky steak, steak recipe, backyard BBQ

Find it online: https://zorbmeal.com/perfect-reverse-seared-ribeye-steaks-on-charcoal-grill-easy-recipe-for-juicy-flavor/