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Randy's Rib Eye Steak

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“Ribeye is my favorite!!! This technique sounds strange to most folks, but the results are amazing! It seals in the juices & flavor. Use REAL natural wood charcoal when doing this...avoid the briquettes. IF you pre-season your steak, do it just before you throw it on. A good steak doesn't need to be highly seasoned or marinaded. Choose a steak with some nice marbling...marbling means flavor & tenderness!”
READY IN:
23mins
SERVES:
1
YIELD:
1 per person
UNITS:
US

Ingredients Nutrition

  • 1 rib eye steak (10-12 oz.)
  • Lawry's Seasoned Salt (optional)

Directions

  1. DO NOT USE CHARCOAL STARTER FLUID OF ANY KIND -- (starter fluid will get into the flavor of the meat & ruin it -- YUK!) -- USE NEWSPAPER, STICKS &/or CHIPS ONLY!
  2. When the coals are red hot, spread them out as flat as possible.
  3. If seasoning your steak, do it ever so lightly.
  4. Put your steak DIRECTLY ONTO THE HOT COALS
  5. 3-4 minutes each side for rare -- 4-6 for med.rare -- 6-8 for med.
  6. Anything past medium is a waste of good meat -- unless you're feeding your dog.
  7. PLEASE NOTE: I check for doneness by "touch", so the times might be a bit off -- please use your best judgement.

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