Ribeye Steak

Name: Ribeye Steak
Total time: 60 min
Cuisine: American
Ingredients: 1 cut Ribeye steak; Salt; Charcoal; Fire starters; 0.5 Onion; MSH NATIONS “Dark side” bacon infused finishing salt; Black pepper

Serves 1

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Ribeye Steak

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Serves 1

Directions

1Apply a binder and heavy salt to the ribeye steak.
2Place the heavily salted steak uncovered in the fridge overnight for dry brining.
3Place fire starters in the charcoal grill.
4Pour lump charcoal into a chimney starter placed on the grill.
5Light the charcoal.
6Wait until the heavy smoke stops and the embers glow.
7Unpack the wireless thermometer.
8Move all the charcoal to one side of the grill to create a dual-zone heat setup.
9Place the grill grates down and warm them up.
10Clean the hot grates using half an onion.
11Insert the wireless thermometer probe into the thickest part of the ribeye steak.
12Place the ribeye on the cool side of the grill, opposite the charcoal.
13Place the lid on the grill with the vents open on the opposite side of the charcoal, allowing smoke to pull across the steak.
14Let the steak cook until its internal temperature reaches about 110°F.
15Take the steak off the indirect heat and place it directly onto the hot coals for searing.
16Flip the steak as needed and sear until its internal temperature reaches 125°F for medium-rare.
17Remove the steak from the grill and let it rest on a wire rack for a minimum of 10 minutes.
18Slice the rested ribeye steak against the grain.
19Finish the sliced steak with MSH Nation's 'Dark side' bacon-infused finishing salt and freshly cracked black pepper.

Ingredients

1 cut Ribeye steak
Salt
Charcoal
Fire starters
0.5 Onion
MSH NATIONS “Dark side” bacon infused finishing salt
Black pepper

Equipment

Charcoal grillChimney starterWireless thermometerTongsWire rackCutting boardChef's knifePepper grinder

Tips

Use a heavy salt and overnight dry brine for a deep, steakhouse-quality crust.
Salt pulls moisture out to help the crust form. If no overnight time, salt a minimum of 5 hours prior to cooking.
For charcoal grilling, wait until heavy smoke stops and embers glow before cooking.
Use a dual-zone heat setup for reverse searing: charcoal on one side and empty grates on the opposite side for indirect heat.
Clean hot grates with an onion before cooking.
Place the steak on the cool side with the lid on and vents opposite the coals to pull smoke across the steak (mini smoker effect).
Don't worry about sparks and flames when searing directly on coals; these 'flame kisses' give a charcoal ribeye its unmistakable flavor.
Rest the steak for a minimum of 10 minutes after cooking to allow juices to redistribute.

Ribeye Steak

Serves 1

tiktok.com

Ribeye Steak

tiktok.com

Serves 1

Directions

1Apply a binder and heavy salt to the ribeye steak.
2Place the heavily salted steak uncovered in the fridge overnight for dry brining.
3Place fire starters in the charcoal grill.
4Pour lump charcoal into a chimney starter placed on the grill.
5Light the charcoal.
6Wait until the heavy smoke stops and the embers glow.
7Unpack the wireless thermometer.
8Move all the charcoal to one side of the grill to create a dual-zone heat setup.
9Place the grill grates down and warm them up.
10Clean the hot grates using half an onion.
11Insert the wireless thermometer probe into the thickest part of the ribeye steak.
12Place the ribeye on the cool side of the grill, opposite the charcoal.
13Place the lid on the grill with the vents open on the opposite side of the charcoal, allowing smoke to pull across the steak.
14Let the steak cook until its internal temperature reaches about 110°F.
15Take the steak off the indirect heat and place it directly onto the hot coals for searing.
16Flip the steak as needed and sear until its internal temperature reaches 125°F for medium-rare.
17Remove the steak from the grill and let it rest on a wire rack for a minimum of 10 minutes.
18Slice the rested ribeye steak against the grain.
19Finish the sliced steak with MSH Nation's 'Dark side' bacon-infused finishing salt and freshly cracked black pepper.

Ingredients

1 cut Ribeye steak
Salt
Charcoal
Fire starters
0.5 Onion
MSH NATIONS “Dark side” bacon infused finishing salt
Black pepper

Equipment

Charcoal grillChimney starterWireless thermometerTongsWire rackCutting boardChef's knifePepper grinder

Tips

Use a heavy salt and overnight dry brine for a deep, steakhouse-quality crust.
Salt pulls moisture out to help the crust form. If no overnight time, salt a minimum of 5 hours prior to cooking.
For charcoal grilling, wait until heavy smoke stops and embers glow before cooking.
Use a dual-zone heat setup for reverse searing: charcoal on one side and empty grates on the opposite side for indirect heat.
Clean hot grates with an onion before cooking.
Place the steak on the cool side with the lid on and vents opposite the coals to pull smoke across the steak (mini smoker effect).
Don't worry about sparks and flames when searing directly on coals; these 'flame kisses' give a charcoal ribeye its unmistakable flavor.
Rest the steak for a minimum of 10 minutes after cooking to allow juices to redistribute.