Home Forums Hunting & Shooting Food, Cooking, and Game Preparation School me please. Ribeye, Weber Kettle.

I am a proud Weber Kettle guy. Love cooking over the coal. Do 15 hour smokes to 15 minute burgers.

For ribeye, love thin cut for 1-1.5 minutes a side on my cast iron in the house. Made plenty on the Weber, but i default back to the thin cut on cast.

How should I be making these in the kettle?

Edit to add, I am looking to do thick on the charcoal.

I just cooked some thick cut over charcoal. Averaged about 10 min per side. But I had the vents closed over half way to keep from charring too bad.

Use a basket for the coals.

I don't cook with charcoal, at all. But for any steaks worthy of a grill (thin ones under 3/4" should be fajita fixings) should be seared at 700° plus and then rested for a few. IMHO. Hard seared ribeye fat melt is a beautiful thing. But I'm in my own world.

Zero clue how to cook on charcoal so I don't know if this is time effective or possible (why I grill on wood only)......

Yep. Indirect for the thick stuff.


Keep off the coals until about 110 internal and then put steak over the coals to finish.

Jimbo - indirect is for briskets and butts....grin.

Jim, you talking about the Caveman style? Slow cook to just below desired temp, blow or fan the ashes off the charcoal then sear the steak right on the red coals, 30 sec/side.

No. Just have the coals in the kettle off to one side.

Thanks fellas. Indirect. On it.

Sear over lump pushed to one side of grill then bring to desired temp indirect.

How thick is thick?

Finish it off with some A1

That would finish it off all right.

Do a pre cook soak in some Dale's or Allegro fake soy sauce marinade while you're at it.

What a bunch of Karen’s


Light your charcoal, arrange it how ya want it when it’s ready. Then grill your fugking Ribeye.

Definitely marinade in Italian dressing prior.

I get thick cut ribeyes and reverse sear them...put them in the oven at low temp until the internal temperature of each steak is about 110, while having the Weber kettle burning coal until it's as hot as it gets.

About 3-4 minutes per side on the steaks and let them rest. Great crust, still red inside.

I think it's basically what Mr. Jim said, but I have had terrible luck with getting meat up to about 110 on a charcoal grill. It always seems to burn too hot, so I do the oven reverse sear to start them off.

How thick is thick?

1"+.

Got a little hotter on me than expected before the reverse sear, so I did a quick sear. Pulled at 130. Delicious as expected, but the quest is far from over.

I can do better...