Our favorite recipe for cooking a juicy ribeye steak on a charcoal grill. We cooked this on our own Kong Charcoal Kamado Grill.
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Four 10 to 12 oz. ribeye steaks
½ C olive oil
¼ C Worcestershire sauce
6 TB soy sauce
¼ C minced garlic
½ medium onion, chopped
2 TB salt
1 TB black pepper
1 TB dried rosemary
3 TB Montreal steak seasoning
3 TB A-1 or your favorite steak sauce
DIRECTIONS FOR ROCKIN RIBEYE:
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning and steak sauce in a blender and blend until well blended.Using a fork, prick the flesh of the steaks on both sides. Pour half of the steak sauce mixture in a shallow dish, lay the steaks in the dish and pour the other half of the mixture on top. Cover and refrigerate at least 3 hours or overnight.
Preheat grill to 400 degrees and put down your Grill Grates (if you have them) and get them very hot. If you do not have Grill Grates, then cook directly on the grates of your grill.
Remove the steaks from the marinade, lightly oil the grates and sear the steaks for 3 to 5 minutes. Rotate the steak 90 degrees, sear for another 3 to 5 minutes. Once you have good grill marks, flip the steak over and repeat. Cooking 6 to 10 minutes per side should yield a solid medium-rare to medium on each steak.
If you wish to cook your steaks to a higher degree of “doneness”, remove the steaks from the Grill Grates and place them directly on the grill.
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