Ribeye Steaks on the kettle

Ribeye Steak on a Charcoal Kettle Grill Reverse Sear for Thick Steaks, Hot-and-Fast for Thin Steaks

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This ribeye steak recipe is built specifically for a charcoal kettle grill and clearly explains two proven steak-cooking methods based on thickness. Use the reverse sear method for thick ribeye steaks to achieve even doneness with a deep final crust. Use the hot-and-fast method for thinner ribeyes when speed and surface browning matter most. Both approaches rely on a simple SPG seasoning (salt, pepper, garlic), a two-zone charcoal fire, and temperature-based decision making instead of guesswork. This guide walks through grill setup, when to use each method, and how to hit your target doneness with confidence.
Skill level: Beginner-friendly with pitmaster-grade clarity
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Prep Time 10 minutes
Cook Time 15 minutes
Resting before and after cook 45 minutes
Total Time 1 hour 10 minutes
Servings: 2 Servings
Course: Grilled Meats
Cuisine: BBQ & Grilling
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ribeye steaks 1 to 1 1/2 inches thick (680 to 900 g total)
  • 1 tbsp kosher salt 15 g
  • 1 tsp coarse black pepper 2 g
  • 1 tsp granulated garlic 3 g
  • 1 tbsp neutral oil optional (15 ml)

Equipment

  • Charcoal kettle grill (Weber Kettle or equivalent)
  • Charcoal chimney
  • Grill tongs
  • Instant-read thermometer
  • Optional charcoal baskets

Method
 

Prep the Steaks
  1. Pat ribeye's dry with paper towels.
  2. Season generously on all sides with salt, pepper, and garlic.
  3. Place steaks on a plate or rack and let rest at room temperature while the grill heats, about 30 to 45 minutes.
Grill Setup (Indirect Heat)
  1. Build a two-zone fire:
  2. Stack lit charcoal on one side of the grill only
  3. Leave the opposite side empty for indirect cooking
  4. Optional: Use charcoal baskets to keep the hot zone tight and consistent.
  5. Target grill temps:
  6. Indirect zone: 275 to 325°F (135 to 165°C)
  7. Direct zone: 500°F+ (260°C+) for searing
Cooking Methods
    Method 1: Reverse Sear (Best for Thick Steaks, 1 1/4 inches or thicker)
    1. Place steaks on the indirect side, lid closed.
    2. Cook until internal temp reaches 10 to 15°F below final target.
    3. Move steaks to the hot direct zone and sear 60 to 90 seconds per side until a deep crust forms.
    4. Pull steaks at final temperature and rest.
    Method 2: Hot and Fast (Best for Thinner Steaks, under 1 1/4 inches)
    1. Start steaks on the direct side, searing 2 to 3 minutes per side.
    2. Move to indirect heat to finish gently.
    3. Pull at desired doneness and rest.
    Prep the Steaks
    1. Pat ribeyes dry with paper towels.
    2. Season all sides evenly with salt, pepper, and garlic.
    3. Place steaks on a plate or wire rack and let them sit at room temperature while the grill heats, about 30 to 45 minutes.
    Grill Setup (Two-Zone Charcoal Fire)
      Build a two-zone fire:
      1. Pile fully lit charcoal on one side of the grill for direct heat
      2. Leave the opposite side empty for indirect heat
      3. Optional: Use charcoal baskets to keep zones tight and consistent.
      Target temperatures:
      1. Indirect zone: 275 to 325°F (135 to 165°C)
      2. Direct zone: 500°F+ (260°C+) for searing
      3. Keep vents mostly open to maintain clean, steady heat.
      Cooking Methods
      1. Choose the method based on steak thickness.
      Method 1: Reverse Sear
      1. Best for thick ribeyes, 1 1/4 inches or thicker
      2. Place steaks on the indirect heat side, lid closed.
      3. Cook until internal temperature reaches 10 to 15°F below final target.
      4. Move steaks directly over the hot coals and sear 60 to 90 seconds per side until a deep crust forms.
      5. Pull steaks at final temperature and rest before slicing.
      6. Why this works: even doneness, controlled crust, lower risk of overcooking thick cuts.
      Method 2: Hot-and-Fast
      1. Best for thinner ribeyes, under 1 1/4 inches
      2. Start steaks directly over the hot coals.
      3. Sear 2 to 3 minutes per side until a solid crust develops.
      4. Move steaks to the indirect side to finish cooking gently.
      5. Pull at desired doneness and rest.
      6. Why this works: fast cook, strong browning, protects thin steaks from drying out.

      Notes

      Doneness Temperature Guide

      • Rare: 120 to 125°F (49 to 52°C)
      • Medium-rare: 130 to 135°F (54 to 57°C)
      • Medium: 140 to 145°F (60 to 63°C)
      • Medium-well: 150 to 155°F (66 to 68°C)
      • Well-done: 160°F+ (71°C+)
      Pull steaks 5°F below target to account for carryover cooking.

      Description of the Finished Dish

      A well-cooked ribeye should have a crisp, browned crust with rendered fat and a juicy interior that reflects your chosen doneness from edge to center.

      Quick Reference

      • Thick steaks: reverse sear
      • Thin steaks: hot and fast
      • Always rest before slicing

      Pro Tips

      • Salt early, it improves texture and flavor
      • Avoid flipping excessively, let the crust form
      • Thermometer beats guesswork every time
      • Resting keeps juices where they belong

      Variations

      • Finish with compound butter
      • Add rosemary or thyme during the sear
      • Light brush of beef tallow for extra crust

      Serving Ideas

      Serve with grilled vegetables, baked potatoes, or a simple Texas-style salad.

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      We want to hear from you

      Did you reverse sear or go hot and fast on this ribeye? Leave a comment with your steak thickness and final temp, then explore more charcoal grilling fundamentals and beef recipes at ExploringBBQ.com.
       

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