Hong Kong's Iconic Steakhouse
Achieve steakhouse-quality results at home with this guide to charcoal grilling your favorite beef cuts, focusing on flavor and perfect doneness.
Ingredients
- 1 lb Ribeye steak 1.5-inch thick
- 1 tbsp Olive oil
- 1 tsp Coarse sea salt
- 0.5 tsp Freshly ground black pepper
- (Optional) Garlic powder
- (Optional) Rosemary sprigs
Instructions
- Pat steak dry with paper towels. Season generously on all sides with olive oil, sea salt, black pepper, and optional garlic powder.
- Prepare your charcoal grill for direct, high heat. Arrange coals on one side for a two-zone cooking method if desired.
- Once the grill is hot (around 450-500°F or 230-260°C), place the steak directly over the hot coals.
- Sear for 2-3 minutes per side until a nice crust forms. Add rosemary sprigs to the coals if using for extra aroma.
- For medium-rare (internal temp 130-135°F / 54-57°C), move the steak to the cooler side of the grill and cook indirectly for another 5-7 minutes, or until desired doneness. Use a meat thermometer.
- Remove steak from grill and let it rest on a cutting board for 5-10 minutes before slicing against the grain and serving.
Notes
Use a meat thermometer for accuracy. Let steak rest for 5-10 minutes after cooking to redistribute juices. Marinade for at least 30 minutes for extra flavor.