Lab's Perfect Grilled Steaks
A reverse-sear charcoal method: thick ribeye or strip steaks are salted, cooked gently over the cool side, then charred over the coals for a deep crust.
⏱️ Prep: 45 min🍳 Cook: 15 min
Ingredients
| 2 | large ribeye or strip steaks, 1½–2" thick |
| — | kosher salt |
| — | freshly ground black pepper |
Instructions
- Season steaks liberally with salt. Rest on a plate at least 40 minutes (or up to 4 days, refrigerated uncovered on a rack if longer than 40 min).
- Light one chimney of charcoal. When coals are covered with gray ash, arrange them on one side of the grate. Set the grate, cover and preheat 5 minutes, then clean and oil it.
- Season steaks with pepper and set on the cooler side. Cover, all vents open, flipping and taking temperature every few minutes, until 105°F/41°C (medium-rare) or 115°F/46°C (medium), 10–15 minutes.
- Move to the hot side and cook, flipping frequently, until deeply charred and 125°F/52°C (medium-rare) or 135°F/57°C (medium), about 2 minutes.
- Rest 5–10 minutes, then carve and serve immediately.
Note: bone-in prime ribeye (≈1 lb each) is best; boneless ≈12 oz. New York strip, porterhouse, T-bone or tenderloin also work.