There’s steak—and then there’s Black Angus ribeye steak grilled on a charcoal. This isn’t your run-of-the-mill backyard BBQ. This is next-level grilling that turns your patio into a steakhouse. Whether you’re new to the flame or a seasoned grillmaster, you’re about to master the kind of steak that earns nods of approval before the first bite. In this guide, I’ll show you exactly how to grill ribeye steak on charcoal grill for restaurant-quality results.
🔥 Jump to the Full Recipe:
🥩 What is Black Angus Ribeye?
Black Angus ribeye comes from cattle specifically bred for marbling, flavor, and tenderness. It’s the gold standard of steaks—deep beefy flavor, ribbons of fat that melt like butter, and a texture that practically cuts with a fork. The ribeye cut itself comes from the rib section of the cow (ribs 6–12), making it naturally juicy and tender.
💎 Why Choose Black Angus?
Here’s what makes Black Angus ribeye a cut above:
- Superior marbling: Fat equals flavor. Period.
- Tender texture: Practically foolproof—even for beginners.
- Charcoal + fat = flavor bomb: That seared crust is what dreams are made of.
🔥 How to Grill Ribeye Steak on a Charcoal Grill (2 Methods)
You’ve got options when it comes to cooking a ribeye over coals. Here are the best two techniques:
1. The Reverse Sear Method (Smokey’s Favorite)
Start slow, finish with a crust. Here’s the breakdown:
- Step 1: Set up your charcoal grill for two-zone cooking (hot & cool zones).
- Step 2: Place steak on the cooler side and close the lid.
- Step 3: Cook until internal temp hits ~110°F.
- Step 4: Move it to the hot zone and sear each side 1–2 minutes.
- Step 5: Pull it at 130°F for medium-rare and rest 5–10 minutes.
🔥 Pro Tip: This method guarantees edge-to-edge pink without overcooking the outside.
2. The Classic Direct Sear
For the caveman in all of us:
- High heat, short time, big flavor.
- Sear each side for 3–4 minutes directly over hot coals.
- Flip only once for the best crust.
⚠️ Watch the flames! Ribeye’s fat drips can cause flare-ups. Keep a cooler zone ready just in case.
🌡️ Doneness Guide (Internal Temps)
| Doneness | Pull Temp | Final Temp |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-Rare | 130°F | 135°F |
| Medium | 140°F | 145°F |
| Medium-Well | 150°F | 155°F |
| Well Done | 160°F | 165°F |
Use a meat thermometer. Don’t wing it—unless you like rubbery steak.
🍴 Pro Tips from Jake “Smokey” Taylor
- Bring to room temp: Cold steak = uneven cook.
- Salt early: At least 30 minutes before grilling.
- Let it rest: 5–10 minutes so juices redistribute.
- Use lump charcoal: Burns hotter and cleaner than briquettes.
- Wood chunk bonus: A chunk of hickory or oak takes things up a notch.
📋 Full Recipe: Perfect Charcoal-Grilled Ribeye
AuthorJake TaylorCategoryBeefDifficultyIntermediateRest Time: 10 minutes
Bring to Room Temperature:
Remove steaks from the fridge about 45 minutes before cooking to let them reach room temperature.
Pat Dry and Season:
Pat the steaks dry with paper towels. Drizzle lightly with olive oil and season both sides generously with kosher salt, black pepper, and optional garlic powder.
Prepare the Grill:
Set up a two-zone grill: indirect heat on one side, high direct heat on the other. Preheat to around 225°F on the indirect side.
Reverse Sear: Low and Slow First:
Place steaks on the indirect side. Close the lid and cook until internal temp reaches:
- 115°F for rare
- 125°F for medium-rare
- 135°F for medium
High-Heat Sear:
Move steaks to the hot zone. Sear 1–2 minutes per side until a golden crust forms.
Optional Butter Baste:
For extra flavor, baste steaks during the sear with melted butter, garlic, and rosemary using a spoon or brush.
Reverse Sear:
Move steaks to direct heat and sear 1–2 minutes per side.
Rest the Steak:
Transfer to a cutting board and let rest for 5–10 minutes to retain juices.
Slice and Serve
Slice against the grain and serve hot with your favorite sides.
Ingredients
Directions
Bring to Room Temperature:
Remove steaks from the fridge about 45 minutes before cooking to let them reach room temperature.
Pat Dry and Season:
Pat the steaks dry with paper towels. Drizzle lightly with olive oil and season both sides generously with kosher salt, black pepper, and optional garlic powder.
Prepare the Grill:
Set up a two-zone grill: indirect heat on one side, high direct heat on the other. Preheat to around 225°F on the indirect side.
Reverse Sear: Low and Slow First:
Place steaks on the indirect side. Close the lid and cook until internal temp reaches:
- 115°F for rare
- 125°F for medium-rare
- 135°F for medium
High-Heat Sear:
Move steaks to the hot zone. Sear 1–2 minutes per side until a golden crust forms.
Optional Butter Baste:
For extra flavor, baste steaks during the sear with melted butter, garlic, and rosemary using a spoon or brush.
Reverse Sear:
Move steaks to direct heat and sear 1–2 minutes per side.
Rest the Steak:
Transfer to a cutting board and let rest for 5–10 minutes to retain juices.
Slice and Serve
Slice against the grain and serve hot with your favorite sides.
Notes
Rest Time: 10 minutes
🥩 Final Thoughts
Grilling a Black Angus ribeye over charcoal isn’t just dinner—it’s a ritual. It’s the sizzle, the smoke, the scent of steak fat kissing fire. Follow this guide, and you’ll go from weekend warrior to charcoal champion in no time.
Now that you know how to grill ribeye steak on charcoal grill, you’re ready to level up every backyard cookout.
