The bone-in ribeye, also known as a cowboy ribeye or a tomahawk ribeye depending on the length of the bone, is a king among steaks. Its rich marbling, substantial size, and the flavor imparted by the bone make it a truly exceptional grilling experience. Cooking this magnificent cut on a charcoal grill, however, requires knowledge and a bit of technique to achieve steakhouse-quality results at home. This comprehensive guide will walk you through every step, from selecting the perfect steak to achieving that perfect sear and internal temperature.
Selecting the Perfect Bone-In Ribeye
Choosing the right cut is paramount to a successful grilling adventure. The quality of the steak directly impacts the final flavor and tenderness.
Understanding Marbling
Marbling refers to the intramuscular fat within the steak. These white flecks of fat render during cooking, adding flavor and moisture. Look for a ribeye with abundant, evenly distributed marbling throughout the steak. USDA grades like Prime and Choice indicate the level of marbling, with Prime having the most. However, even within these grades, marbling can vary, so visually inspect each steak.
Assessing the Bone
The bone adds flavor and helps insulate the meat during cooking. Ensure the bone is securely attached to the steak. A longer bone, like those found in tomahawk ribeyes, adds a dramatic presentation but doesn’t necessarily impact the flavor. Consider the size and shape of the bone when choosing a steak that fits comfortably on your grill.
Thickness Matters
A thicker steak, ideally 1.5 inches or more, allows for a better sear without overcooking the inside. Thinner steaks tend to cook faster and can easily become dry. A thicker steak also provides a greater opportunity to achieve a beautiful crust while maintaining a perfectly rare to medium-rare center.
Preparing Your Bone-In Ribeye for the Grill
Proper preparation is key to maximizing flavor and ensuring even cooking.
Thawing the Steak
If your ribeye is frozen, thaw it slowly in the refrigerator. This process can take 24-48 hours depending on the thickness. Avoid thawing at room temperature, as this can promote bacterial growth. Slow thawing ensures even cooking and preserves the steak’s texture.
Dry Brining
Dry brining is the process of salting the steak well in advance of cooking. This allows the salt to penetrate the meat, enhancing flavor and helping to retain moisture. Apply a generous amount of coarse kosher salt to all surfaces of the steak, approximately 1 hour per inch of thickness. Place the steak on a wire rack in the refrigerator, uncovered, for at least an hour, or up to 24 hours. The salt will draw moisture out of the steak, then reabsorb it, creating a more flavorful and tender product.
Adding Flavor (Optional)
While a simple salt and pepper seasoning is often all that’s needed for a high-quality ribeye, you can add other flavors. Freshly cracked black pepper is essential. Garlic powder, onion powder, or your favorite steak rub can be added just before grilling. Avoid marinades, as they can prevent a good sear.
Bringing to Room Temperature
Before grilling, remove the steak from the refrigerator and let it sit at room temperature for 30-60 minutes. This allows the steak to cook more evenly. A cold steak will take longer to cook in the center, increasing the risk of overcooking the outer layers.
Setting Up Your Charcoal Grill for Success
The arrangement of your charcoal is crucial for achieving the desired level of heat and control.
Choosing Your Charcoal
Lump charcoal is generally preferred over briquettes for grilling steaks. Lump charcoal burns hotter and cleaner, imparting a more subtle smoky flavor. Briquettes, on the other hand, burn more evenly and for a longer time, but can sometimes leave a slightly chemical taste. Consider the duration of your grilling session when making your choice.
The Two-Zone Fire
A two-zone fire is essential for cooking a bone-in ribeye. This setup involves creating a hot zone for searing and a cooler zone for indirect cooking. To create a two-zone fire, arrange the lit charcoal on one side of the grill, leaving the other side empty. This allows you to move the steak between the two zones as needed, controlling the cooking process and preventing flare-ups.
Temperature Control
The hot zone should be extremely hot, ideally around 500-600°F (260-315°C) for searing. The cooler zone should be around 300-350°F (150-175°C) for indirect cooking. Use a reliable grill thermometer to monitor the temperature in both zones. Adjust the vents on your grill to control airflow and maintain the desired temperature. Opening the vents increases airflow and raises the temperature, while closing them reduces airflow and lowers the temperature.
Grilling Your Bone-In Ribeye: The Step-by-Step Guide
With your steak prepared and your grill ready, it’s time to start grilling.
Searing the Steak
Place the ribeye on the hot side of the grill, directly over the coals. Sear for 2-3 minutes per side, creating a dark, flavorful crust. Rotate the steak 45 degrees halfway through each sear to create attractive diamond grill marks. This searing process is critical for developing the Maillard reaction, which is responsible for the complex flavors and aromas associated with perfectly grilled steak.
Indirect Cooking
After searing, move the steak to the cooler side of the grill. Insert a meat thermometer into the thickest part of the steak, avoiding the bone. Close the lid and allow the steak to cook indirectly until it reaches your desired internal temperature.
Temperature Guide
Use a reliable meat thermometer to ensure accuracy. Here’s a general guide for internal temperatures:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well Done: 155°F+ (68°C+)
Remember that the steak will continue to cook slightly during resting.
Basting (Optional)
During the indirect cooking phase, you can baste the steak with melted butter, herb-infused oil, or your favorite steak sauce. Basting adds flavor and moisture. However, avoid basting with sugary sauces, as they can burn easily.
Resting and Serving Your Bone-In Ribeye
Resting is a crucial step often overlooked, but it is as important as the cooking process itself.
The Importance of Resting
After grilling, transfer the ribeye to a cutting board and let it rest for at least 10-15 minutes. Do not cut into it immediately! Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Cutting into the steak too soon will cause the juices to run out, leaving you with a dry and less flavorful steak.
Serving Suggestions
Slice the ribeye against the grain for maximum tenderness. The bone can be left on for presentation. Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad. A flavorful sauce, such as chimichurri or a red wine reduction, can also complement the steak.
Enjoy your perfectly grilled bone-in ribeye!
Advanced Techniques and Tips for the Charcoal Grill Master
Elevate your grilling game with these advanced techniques and tips.
Reverse Sear
The reverse sear method involves cooking the steak indirectly first, then searing it at the end. This technique can produce a more evenly cooked steak with a perfectly crisp crust. Start by cooking the steak on the cool side of the grill until it reaches about 10-15 degrees below your desired internal temperature. Then, sear it over high heat for 1-2 minutes per side.
Smoke Infusion
Add wood chips to your charcoal to infuse the steak with smoky flavor. Soak wood chips in water for at least 30 minutes before adding them to the grill. This will prevent them from burning too quickly. Add the soaked wood chips to the hot coals just before placing the steak on the grill.
Using a Grill Basket
A grill basket can be helpful for cooking smaller items, such as vegetables, alongside the steak. The basket prevents the vegetables from falling through the grates and makes them easier to flip.
Maintaining a Clean Grill
A clean grill is essential for achieving the best results. Before grilling, scrape the grates with a grill brush to remove any debris. This will prevent the steak from sticking and ensure even heat distribution.
Experiment with Seasonings
While salt and pepper are a great starting point, don’t be afraid to experiment with different seasonings. Try adding herbs, spices, or your favorite steak rub. The possibilities are endless.
Mastering the art of grilling a bone-in ribeye on a charcoal grill takes practice, but the rewards are well worth the effort. By following these tips and techniques, you can consistently produce steakhouse-quality results at home. Remember to choose a high-quality steak, prepare it properly, set up your grill for success, and pay attention to the details. With a little practice, you’ll be grilling perfect bone-in ribeyes in no time.
What is the ideal thickness for a bone-in ribeye steak when grilling on charcoal?
For optimal grilling, aim for a bone-in ribeye steak that’s at least 1.5 inches thick, and ideally closer to 2 inches. This thickness allows for a beautifully seared crust while maintaining a juicy, medium-rare to medium center. Thinner steaks are more prone to overcooking, especially on the high heat generated by charcoal.
A thicker steak also provides more thermal mass, giving you a larger window to achieve your desired doneness. The bone, although adding flavor, can slightly slow the cooking process near that area, which contributes to a more evenly cooked steak overall when dealing with these thicker cuts.
How should I prepare the bone-in ribeye before grilling?
Start by patting the steak dry with paper towels. This is crucial for achieving a good sear. Then, liberally season it on all sides with coarse sea salt and freshly ground black pepper at least 40 minutes, and up to a day before grilling. Salting in advance allows the salt to penetrate the meat, enhancing its flavor and helping to tenderize it.
Bring the steak to room temperature for about 30-60 minutes before grilling. This helps the steak cook more evenly. While it’s warming up, prepare your charcoal grill for a two-zone fire – a hot side for searing and a cooler side for finishing.
What is the best way to set up a charcoal grill for cooking a bone-in ribeye?
The key to grilling a perfect bone-in ribeye on charcoal is setting up a two-zone fire. This means arranging the lit charcoal on one side of the grill, creating a hot zone, and leaving the other side empty, creating a cooler zone. This allows you to control the temperature and prevent the steak from burning.
Use a chimney starter to light the charcoal. Once the coals are glowing red and covered with a light gray ash, carefully pour them onto one side of the grill. You can use a grill brush to clean the grate. Having this heat control is crucial for achieving both a good sear and proper internal temperature.
How do I sear a bone-in ribeye steak on a charcoal grill?
Place the ribeye steak directly over the hot side of the charcoal grill. Sear it for 2-3 minutes per side, rotating the steak 45 degrees halfway through each side to create beautiful crosshatch grill marks. The goal is to develop a deep, dark crust without burning the steak.
Listen for the sizzling sound as the steak hits the hot grate, indicating good contact and proper searing. Be mindful of flare-ups; move the steak momentarily to the cooler side if they occur. This initial sear is critical for locking in the juices and creating a flavorful exterior.
How do I cook the ribeye to the desired internal temperature after searing?
After searing the steak on both sides, move it to the cooler side of the grill. Cover the grill and let the steak continue cooking until it reaches your desired internal temperature. Use a reliable meat thermometer to monitor the progress; aim for 125-130°F for medium-rare, 130-135°F for medium, and 135-140°F for medium-well.
The indirect heat on the cooler side of the grill allows the steak to cook more evenly without burning. Be patient and avoid the temptation to increase the heat. Cooking to temperature using indirect heat will provide a more evenly cooked steak and prevent burning the outside before the inside reaches the target temperature.
Why is resting the steak important, and how long should I rest it?
Resting the steak after grilling is crucial for allowing the juices to redistribute throughout the meat. When heated, the muscle fibers contract and push the juices to the center. Resting allows those fibers to relax and reabsorb the juices, resulting in a more tender and flavorful steak.
Cover the steak loosely with foil and let it rest for at least 10-15 minutes before slicing. This resting period is just as important as the grilling process itself. Cutting into the steak too soon will cause the juices to run out, resulting in a drier, less flavorful steak. This allows carryover cooking to bring the steak to the perfect final temperature.
What are some good side dishes to serve with a grilled bone-in ribeye steak?
A grilled bone-in ribeye pairs beautifully with a variety of side dishes. Classic options include roasted asparagus, grilled corn on the cob, mashed potatoes, or a simple green salad with a vinaigrette dressing. These sides complement the richness of the steak without overpowering it.
Consider adding some grilled vegetables, such as bell peppers, onions, or zucchini, to the grill alongside the steak for a complete and flavorful meal. A creamy horseradish sauce or a homemade compound butter can also elevate the steak’s flavor profile. Ultimately, the best side dishes are those that you enjoy and that enhance, rather than compete with, the star of the show – the perfectly grilled ribeye.