There’s a million and one ways to reach ribeye nirvana. I have friends who swear by elaborate spice rubs. Others are all-in for wet brining (lol) . But look, you do you. If that’s how you get your kicks, more power to you. For me? I keep things simple. I truly believe in the beauty of a great cut of meat, a generous amount of kosher salt, some time in the fridge, and screaming-hot fire. I’m not saying this is the only way, but damn it, this is the way that hasn’t steered me wrong.
The journey starts a day or so before I plan to eat. Right now, I have a beautiful ribeye, about an inch and a half thick, the perfect size, buried under a mountain of kosher salt in my fridge. Seriously, you want to bury it. Don’t be shy. Don’t skimp! The salt does wizardry: it pulls the moisture from the steak and then dissolves into it, creating a super-concentrated brine that the steak just sucks right back in. That’s why I am all for dry brining. I usually aim for at least twelve hours, but eighteen is even better. I get deeply seasoned, tender meat every time. I never worry about salt bombs, and the meat never ends up dry. I can trust it.
When it’s go-time (translation: when I’m starving), I yank that ribeye out of the fridge. Crucial step incoming: Pat it dry. Get all the moisture off using paper towels. Now, a light rub of olive oil, just enough to help with the sear. And a good grinding of pepper. And that’s as far as I stray from minimalism.
Now it’s charcoal time. Lump charcoal, specifically. Lump charcoal burns hot, clean, and provides an unmistakable wood-fired flavor that I swear I can taste in my dreams. Set your grill up for two zones, a blazing hot side and a cooler side. I put my ribeye on the cool side and let it hang out there until the internal temperature hits 115°F. This is the patient part. Try to not jump ahead. This part helps all of that tender fat truly become something worth enjoying.
115°F means GO TIME. I move that bad boy over to the hot side. I always check with my hand. If I can hold my hand five inches above the grill for more than two seconds, it’s NOT hot enough. Once the charcoal is raging, I sear the steak for about 45–60 seconds per side, aiming for a perfect, deep-brown crust. The meat thermometer (we aren’t cavemen) should read between 125–130°F to end up at medium-rare after pulling it off the grill.
Perhaps the best part of this method? There’s no need to rest the meat. No ten minute countdown filled with suffering. Carve that bad boy up and dig in! Seriously, that’s it! You do these steps every time and I guarantee you, you’ll end up with a ribeye that’ll blow your mind. A ribeye that is juicy as all hell, with tons of flavor, and just the right amount of crunch.