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Grill Dad’s Smoky Double-Cut Ribeye
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Grill Dad’s Smoky Double-Cut Ribeye

Bear Mountain Premium Lump Charcoal burns hot and clean, laying down the perfect coal bed for a controlled two-zone fire. Add in Cherry Smoking Chunks and you get a touch of sweetness that plays beautifully with rich ribeye. The result? Coast-to-coast pink and a crust that’s all Maillard, no carbon.

Prep

1 hour

Cook time

Varies

Serves

2-4

Steps

  1. Temper the ribeyes at room temperature for about 1 hour then season generously with kosher salt, pepper, and garlic powder.
  2. Set up the charcoal grill with Bear Mountain Premium Lump charcoal and cherry chunks for two-zone cooking at 200°F-225°F. 
  3. Place the steaks on the indirect side of the grill and cook until they reach 122°F internal. Flip and turn them every 10 minutes for even color. 
  4. Once cooked, remove and rest while cranking the heat to 500°F. Rest the ribeyes until the internal temperature stops climbing at 128°F - 132°F and begins to drop. 
  5. Put the rested steaks over direct heat and sear until a deep brown crust forms, turning frequently to prevent burning. You’re after Maillard, not carbon. 
  6. Rest the ribeyes on a rack for 10 minutes then slice and finish with a drizzle of olive oil and a sprinkle of flaky salt.

Ingredients:

  • Bear Mountain BBQ Woods – Lump Charcoal
  • 2 double-cut ribeye steaks
  • kosher salt
  • pepper
  • garlic powder
  • olive oil
  • flaky salt

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Grill Dad’s Smoky Double-Cut Ribeye

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