How Long To Grill Ribeye On a Charcoal Grill.

This answer is highly dependent on the cut of meat that you are preparing and how thick it is. Cuts of any thickness can be grilled successfully, but cooking times will need to be changed to get the right doneness, which is again a matter of taste.

Remember that when you’re cooking thicker cuts of steak, you should use a meat thermometer, but when you’re cooking thinner cuts, you should use a timer. Steaks that are 3/4 of an inch or thinner might be tricky to gauge the internal temperature of without the aid of a timer. However, for a more accurate assessment of your steak’s level of doneness, use a meat thermometer.

How long to cook steak till medium rare?

Steaks can be grilled to medium-rare doneness by cooking them for 4 to 6 minutes per side, depending on their thickness. Five to eight minutes per side should do it for medium-rare. It’s best to avoid overcooking the steak by checking it with your finger after the initial grilling time has passed to see if it needs any additional time. Overcooking destroys tenderness and can’t be undone, even if you cook it for a while longer than necessary.

Steaks cooked to a medium-rare temperature will feel soft when touched in the center but will spring back slightly. A medium-cooked item will have some give but not a lot. If all other methods fail, you can always check the color of your steak by cutting a small slit through the middle of it, but this should be your very last resort.

Instead, you should try the finger-and-palm trick. Put the thumb’s tip in contact with the middle finger. Try poking the soft tissue under your thumb with your other hand’s index finger. This is the ideal texture for a medium-rare steak (a medium steak should feel like the fleshy part where your ring finger touches your thumb).

How long do you grill a ribeye per side?

Rib eye steaks are usually between 1 ¼ and 1 ½-inch thick, so they’ll typically need more time on the grill than a New York strip, for example.

Rib eye steaks should be cooked to 130 degrees for medium-rare doneness, which typically takes about 5 minutes on each side. For medium doneness, cook a grilled ribeye steak to 140 degrees for about 7 to 10 minutes on each side.

What is the perfect recipe for the perfect steak?

Need tonight’s dinner inspiration? How about a foolproof steak grilling recipe? Rib eye, porterhouse, boneless strip, or any other cut you enjoy can be prepared this way. Steaks marinated in a sauce the night before grilling are another option. Four people can enjoy this dish.


four steaks (ideally between an inch and an inch and a half in thickness)

Steak seasoning, rub, or salt and pepper to taste

Olive oil


Steaks should be brought to room temperature for 20–30 minutes before cooking. While you wait, prepare your preferred method of grilling steak (charcoal or gas work equally well). Before you start grilling, make sure the temperature is fairly high.

Before placing the steaks on the grill, prepare them by brushing them with oil and then seasoning them on both sides with your preferred seasonings or using a steak rub.

Steaks should be cooked directly over the flames. Sear the steaks for three to five minutes on that side. This will create a brown, crisp crust. Using the tongs, turn the steaks over and cook the other side.

The thickness and cut of your steak will determine how long you grill it. In order to achieve a medium-rare internal temperature of 135 or a medium temperature of 140, take the meat off the grill. After searing both sides, a steak that is still rare in the center may benefit from being transferred to a cooler part of the grill, covered for a few minutes, and then checked.

Resting the steaks for 5–10 minutes after cooking allows the juices to redistribute themselves throughout the meat and creates the ideal steak.

Do you grill steak with the grill lid open or closed?

When grilling, the time it takes and the temperature it reaches are both affected by whether or not the lid is open or closed. When you are searing, make sure the lid is left open. This keeps the steak from getting soggy on the outside, which can prevent it from searing. After searing, if the steak still needs more time in the oven, you can keep the heat in and bring the internal temperature up by closing the lid.

What are some mistakes to avoid while grilling?

Loss of Heat from Not Maintaining Charcoal

To avoid having your meat turn into a burnt mess, it is crucial to know how to maintain a hot charcoal grill. The key to successful grilling is achieving a nice sear while minimizing the drying out of the interior meat. Half-burned charcoal on the grill won’t do the job.

When the edges of your charcoal start to turn gray, it’s time to stir it up with a poker. Whenever the fire begins to die down, or every few minutes, you will need to do this.

Using a Grubby Grill

Although grates should be seasoned before use, they should never be filthy. Cooking over bacteria that has been there since the weekend can not only make the flavor of the new food you are preparing taste off, but it also poses a serious risk to your health. The bacteria have been sitting on the grill.

Always wipe down your grill after each use. Quickly brushing down the grill grate while it’s still hot will make cleanup much easier after the party’s over.

Not Allowing Your Grill to Get Hot

An essential aspect of successful grilling is having a good sense of how long to let a charcoal or gas grill heat up before placing anything on it. Steaks and burgers get their signature sear and cooking going at high temperatures.

Getting a charcoal grill to the ideal cooking temperature typically takes about 20 minutes. Gas grills take approximately 15 minutes less time than their charcoal counterparts on average.

Always Turning Your Steaks

Although you might think that flipping the steak frequently will help it cook more evenly, this is actually counterproductive. When is the right time to flip a steak, then?

Only flip the steak once during the cooking process. Before turning it over to the other side, make sure the first side has been seared all the way through first (you can check this by lifting it slightly). It takes anywhere from two minutes to five minutes per side to get a nice brown crust on a steak, depending on the cut.

Being In a hurry to eat

Remember how tired you feel after eating a huge grilled meal? Steaks, like other meats like pork and chicken, benefit from a resting period after cooking.

After cooking, cuts of meat can be “rested” for a brief period of time so that the collagen can thicken the juices and redistribute them, making them tender and juicy. When the steaks have reached a temperature that is approximately ten degrees lower than the ideal, remove them from the racks and allow them to rest for ten minutes.

How do you start a charcoal fire?

Make a neat pile out of the charcoal.

Creating a mound or a pyramid out of the charcoal will increase the amount of surface area in contact with the fuel, which will in turn help the fire to spread.

Lighter fluid should be added to the unlit charcoal, and the pile should be lit right away.

Carefully spray the charcoal mound with lighter fluid, making sure to follow the instructions on the can. As soon as the fluid is applied, the light turns on. We can’t stress enough how dangerous it is to spray lighter fluid onto live or hot coals.

When coals have a gray ash coating, they are ready to use.

The fluid will burn off, leaving gray edges around the coals. The ash gradually coats each briquet of coal as the fire progresses. Once the coals have been mostly buried in ash, they can be used. The whole procedure usually only takes 15 minutes.

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