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Flip & Sear Bone-In Ribeye Steak
Grilling a steakhouse-style ribeye to perfection is easier than you think. This 5-ingredient recipe builds a bigtime crust that locks in juicy deliciousness.
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Ingredients
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2 bone-in ribeye steaks
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1 tbsp. grapeseed oil
Seasoning
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1 tsp. coarsely ground kosher salt
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1 tsp. coarsely ground black peppercorn
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½ tsp. roasted granulated garlic
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½ tsp. dried mushroom powder
1 Food Prep
In a small mixing bowl, combine the seasoning ingredients.
Next, brush each steak with grapeseed oil, and evenly coat the steaks with the seasoning mixture. Let the steaks rest until they reach room temperature.
2 Grill Prep
Fuel: We recommend Kingsford®Professional Charcoal Briquets for their high heat, low ash performance.
Method: Direct-Heat Grilling
Temp: 500°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When your grill is at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Next, lay the steaks over the hottest portion of the grill grates and sear for 60–90 seconds per side.
Continuously flip and rotate the steaks until a rich and savory mahogany-colored crust develops across all areas of the steaks.
When the steaks reach an internal temperature of 145°F on a digital meat thermometer, remove them from the grill and let them rest for 5 minutes.
Now you’re ready to slice, serve and enjoy!
** Cooking times are approximate and based on a 1” steak, including sear time.
Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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