Grilled Ribeye Steaks on Weber Kettle | Grilled Rib Eye Steak Recipe Malcom Reed HowToBBQRight
Grilled Ribeye Steaks on Weber Kettle | Grilled Rib Eye Steak
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When grilling any type of steak, you want to start with a quality cut of meat. For these ribeyes I stopped by my local butcher and picked up a couple 20oz Certified Black Angus Choice Ribeyes. Look for ribeyes that have plenty of marbling because fat equals flavor.
About an hour before you plan to grill the steaks take them out of the refrigerator. Each steak gets seasoned on all sides with Salt, Black Pepper, and Granulated Garlic (I use my AP rub).
Let the steaks rest turning about every 15 minutes. This gives the seasoning time to pull a little moisture out of the steak allowing flavor to penetrate the meat. It also helps the steaks brown during cooking.
While the ribeyes are resting make the Red Wine Mushroom sauce and keep it warm for serving.
Red Wine Mushroom Sauce:
– 16oz Sliced Mushroom (baby bella)
– 2 Tablespoons Real Butter
– ½ Red Onion diced
– 3 cloves Garlic minced
– ½ Cup Red Wine
– ½ Cup Beef Broth
– 1 Tablespoon Balsamic Vinegar
– 1 Tablespoon Worcestershire Sauce
– AP Rub (Salt, Pepper, & Garlic) to taste
Melt 1 Tablespoon of Butter in a sauté pan. Add red onion and cook for 2 minutes until onion starts to soften. Add the garlic and mushrooms and continue cooking for 2-3 minutes. Season with a pinch of AP rub and reduce for 1 minute.
Pour in the balsamic vinegar and red wine and reduce for 3 minutes. Add the Worcestershire and Beef Broth and reduce by ½ about 4-5 minutes.
Turn off the heat and add the remaining Tablespoon of butter to smooth out the sauce. Serve over your favorite cut of Steak.
About 30 minutes before grilling start 1 chimney of coals. I use briquette charcoal and a weber grill for this cook but you can use any grill set up for high heat grilling. You want the grill temperature to be 500 degrees.
After 20 minutes the coals should be really hot. Spread them out in the bottom of the grill and open the vents 100%. Place the cooking rack in the grill and give it another 10 minutes to heat up. I also use a set of grill grates on top of the Weber rack when grilling steaks. Grill Grates help distribute the heat and prevent flare ups.
Just before the steaks go on the fire season each side with a coarse steak seasoning. I use my Steak Rub which is a combination of coarse sea salt, cracked black peppers, and herbs. You can use any steak seasoning you like here; Montreal Steak seasoning is a good substitute.
As soon as the grill is up to temperature (500⁰) place each steak on the grate. Place the lid on and set a timer for 2 minutes. Give the steaks a 45⁰ twist after 2 minutes. Set the timer again and replace the lid.
After 2 minutes it’s time to flip the ribeyes and repeat the process.
Once 8 total minutes is up, you’ll have a perfectly grilled medium rare ribeye. Remove the steaks from the grill and allow them to rest for 5-7 minutes before serving.
If you like your steak more done leave it on the grill for additional time. (2 additional minutes for medium and 4 for medium well. Anything longer is a waste of good meat!)
Serve these ribeyes with the Red Wine/Mushroom sauce over the top. Ribeyes go great with a simple salad and baked potato but you can serve them with your favorite side dish.
For more how-to recipes visit: http://howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
grilled ribeye steak
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I can't for the life of me get grill marks that black… even with temps around 500.
Great job on the ribeyes, my favourite steaks, they looked superb. Going to try my very first time ever BBQ at the weekend and this looks a great channel to get all the information I need. Cheers Alan
I’m confused as shit with all the different techniques on YouTube. Some other videos show searing just the way he does in this video, but additionally cook the steak for another 4-5 minutes on a low temp part of the grill. That’s a big time difference and I’m wondering which is correct here. 8 minutes total vs 12…
Just cooked some ribeyes using your method and they turned out perfectly! Thanks man!
Thank You So Much Malcolm 😇 just Excellent
Malcom, you Sir are a grill master!
still gotta give the sous vide seerzall combo the ribbon though.
My dad has to have medium well and it’s hell not burning up the outside trying to get middle cooked. It ends up black and burned on the outside and red in the middle and he won’t eat it red ugh
I cooked this for my gf and after she ate it she said she wanted my d#*k
Best video I’ve seen on ribeyes and I love the sauce I tried it last night and it was perfection.
Just made steaks your way. I'm a hero to my spouse tonight! thanks!
tbsp of butter was like 3 but im not complaining
Is an hour too long to leave out? I've read to not leave raw meat out for more than 20 to 30 minutes max. An hour seems extreme
What size is the Weber in this video? Also where did you buy that cast iron grill grate from?
Where did you get your grill grates? I did a Google search and couldn't find them, only the small circular one…great video!
No joke about… I could listen to this dude talk about cooking steaks all day
What temp was his kettle at? Did he have both vents wide open?
Looks like scotch fillet.
Yeah……got me some luvin.
Delicious!!!
Love it. Troy Johnson say hello from Minnesota!
Props dude, no BS, great video
He is exactly the size of man I expected to be cooking and eating meat in the US of A…..everyone is the size of a hippo.
Bloody brilliant mate 👍👍👍
If my steak is still mooing at me I won’t eat it I’ll eat my steak if it is well done that’s how I like my food being well done
My favourite BBQ channel.
Good job
How many inches were the rib eyes you used
I did this recipe last weekend; and I was told they were the best steaks I have ever made! Thanks Malcom!
This man has eaten a many a cow
Magnificent!
i dont know meaning of light coating after watching his videos
I made the mushroom-red wine sauce yesterday. Ooooh man was it good.
Followed you for a while. Watched some of this old content. This mushroom sauce is ON POINT. Elevated my steak to another level.
I’ll always listen to a fat man telling me how to cook anything. Fat people know how to EAT! Als, throw a little soy or Worcestershire suace in with that red wine and balsamic
Seeing someone toss shit into a pan and not cooking it hurts me on an existential level. How the fuck does a BBQ guy justify adding ingredients to a cold/warm pan? The entire premise of grilling is controlling temp to get the right temp for whatever you throw on. 2:15 There isn't even a sizzle coming from the butter/onions being added to the pan. If you're cooking quietly, you're not cooking.
Edit: Also, stop advertising. Folks shouldn't have to either a). buy your rubs, b). Look up the main ingredients, or c). Google "Best X Y"(X=meat, Y=Rub, sauce, etc). You're already making dosh off youtube, at least lay out a few ingredients as alternatives to your merchandise. The fuck is anyone supposed to do with "AP"? You're not promoting good food, you're pushing products.
So looking for some advice. I see various cuts of steak requiring butter to help keep moist. Is it correctt that ribeye's do not need this?
those are "suck my dick baby" steaks. ooooooo weeeeeee
Incredible how in less than 10 minutes you have a real gourmet meal. Thanks for the info.
This man knows how to bbq!
Great looking steak! I like mine well done- however not hard/burnt. Any advice on time?
That’s wassup
Sorry Malcom. Little rare. Need 3 min each aide
Looks good but I like mine a little more done.
A "tablespoon" of butter, aka 3 tablespoons!
How do you cook it medium well
Come get some real aussie beef 😋