Name: Black Angus Ribeye Steak (Perfect Charcoal Grilled)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 Black Angus ribeye steaks (1.25”–1.5” thick); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder (optional); 1 tbsp olive oil; 2 tbsp unsalted butter; 2 garlic cloves, smashed; 1 sprig rosemary or thyme

AuthorJake TaylorCategoryBeefDifficultyIntermediate

Yields2 Servings

Prep Time10 minsCook Time20 minsTotal Time40 mins

Rest Time: 10 minutes

🍴 Ingredients:

2 Black Angus ribeye steaks (1.25”–1.5” thick)

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp garlic powder (optional)

1 tbsp olive oil

Optional Finishing Touches:

2 tbsp unsalted butter

2 garlic cloves, smashed

1 sprig rosemary or thyme

👨‍🍳 Instructions:

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