Smoky Grilled Ribeye Steak with Quebracho Blanco Charcoal

  • 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
  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.


Leave a Reply

Your email address will not be published. Required fields are marked *