Cooking for 2 people
Ingredients
- 2
bone-in ribeye steaks
- 1 tbsp.
grapeseed oil
- 1 tsp.
coarsely ground kosher salt
- 1 tsp.
coarsely ground black peppercorn
- tsp.
roasted granulated garlic
- tsp.
dried mushroom powder
1Food Prep
In a small mixing bowl, combine the seasoning ingredients.
Next, brush each steak with grapeseed oil, and evenly coat the steaks with the seasoning mixture. Let the steaks rest until they reach room temperature.
2Grill Prep
Fuel: We recommend Kingsford®Professional Charcoal Briquets for their high heat, low ash performance.
Method: Direct-Heat Grilling
Temp: 500°F (High Heat)
3The Cook
When your grill is at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Next, lay the steaks over the hottest portion of the grill grates and sear for 60–90 seconds per side.
Continuously flip and rotate the steaks until a rich and savory mahogany-colored crust develops across all areas of the steaks.
When the steaks reach an internal temperature of 145°F on a digital meat thermometer, remove them from the grill and let them rest for 5 minutes.
Now you’re ready to slice, serve and enjoy!
Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
