No other cut of meat has a better relationship with a smoky hardwood fire than a richly marbled Ribeye. Add a little marination in Au Jus and the results are amazing!
If you do not have access to good hardwood logs like oak or hickory, you can substitute a quality charcoal and hardwood smoking chips.
Tip: I always use a good meat thermometer, and cook my steaks to medium rare (140 F internal temp). No matter how skilled you are, poking it with your finger is a good way to overcook an exceptionally tender cut. Medium rare will always present you with best flavor profile of a steak.
If the Ribeye just isn’t your cut of meat, try my delicious Southwest Flatiron Steak Recipe instead.
Perfect Campfire Ribeye
- Marinate the steaks overnight in the Au Jus.
- Start a hardwood fire, or get your charcoal burning in a chimney.
- Place your cooking grate over the fire at a height where the temperature is about 400-450 degrees at the surface (3 second hand count).
- Place the steaks on the hot grill, turning after about 7-8 minutes.
- Brush the steaks on the cooked side with the melted butter.
- When the internal temp reaches the desired level of doneness (130-135 for Medium Rare) remove from the grill and let rest for about 10 minutes
- Garnish with horseradish and serve