Charcoal Grilled Ribeye With Award-Winning Rub

Steve found this recipe in his great grilling cookbook, “The Art of Cooking With Live Fire.”  His Parentsclaus gave it to him for Christmas last year along with a Webber and some grilling accoutrements.  (I hope readers, that you just read that in your head as “acu tra mon” in the super pretentious way I always pronounce it). 

The Usual Subjects


4 tsp coarse kosher salt
1 Tbsp fresh cracked pepper
1 Tbsp dried orgegano
1 Tbsp dried thyme
1 Tbsp paprika
1 tsp minced fresh garlic

6 boneless ribeye steaks, about 12 oz each and 1 to 1 1/4 inches thick


Prepare a two-zone fire for high heat (I think this means something to men, to me it does not) using enough charcoal so that all 6 steaks can cook over direct heat.

In a small bowl mix the rub ingredients to combine.


Lightly coat the steaks with oil. Massage the rub into both sides of each steak.



Let the steaks sit at room temperature for 20 to 30 minutes before grilling (This is to help shorten the cooking time I think? So that the internal temperature can hit medium rare before you completely blacken the outside maybe? Sounds good to me).


Grill the steaks over direct high heat with the lid closed as much as possible, until cooked to your desired doneness. (Anyone who wants their steak any more done that medium rare need serious help in my opinion). Let rest for 3-5 mins and enjoy!


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