Our Farm

Ingredients:

• 2 ribeye steaks (about 1 inch thick)
• 2 tablespoons olive oil
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Quebracho Blanco charcoal for grilling

Instructions:

1. Preparing the Steaks:

   • Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
   • Meanwhile, light your Quebracho Blanco charcoal in a chimney starter or using your preferred method. Allow the charcoal to burn until it develops a layer of white ash.

2. Seasoning the Steaks:

   • Brush both sides of the steaks with olive oil, ensuring they are evenly coated.
   • In a small bowl, mix together the coarse salt, black pepper, garlic powder, and paprika.
   • Sprinkle the seasoning mixture generously on both sides of the steaks, gently pressing it into the meat.

3. Preparing the Grill:

   • Once the Quebracho Blanco charcoal has developed a layer of white ash, spread it evenly across one side of the grill.
   • Leave the other side of the grill without charcoal to create a two-zone cooking setup. This will allow for both direct and indirect grilling.

4. Grilling the Steaks:

   • Place the seasoned ribeye steaks directly over the hot coals on the grill.
   • Sear the steaks for about 2-3 minutes per side, or until a flavorful crust forms. This will provide the perfect caramelization and smoky flavor.
   • After searing, move the steaks to the cooler side of the grill (indirect heat) and continue cooking for an additional 5-8 minutes, or until the desired level of doneness is reached. Use a meat thermometer to ensure accuracy:
     • 125°F (52°C) for rare
     • 135°F (57°C) for medium-rare
     • 145°F (63°C) for medium
     • 160°F (71°C) for well-done

5. Resting and Serving:

   • Once the steaks are cooked to your liking, remove them from the grill and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
   • Slice the ribeye steaks against the grain and serve them hot. Pair them with your favorite sides, such as grilled vegetables, a baked potato, or a fresh salad.

Enjoy the rich smoky flavors and tender juiciness of your perfectly grilled ribeye steaks, cooked to perfection with the unique heat of Quebracho Blanco charcoal.