Perfect Campfire Ribeye

easy
12 hrs 30 mins
Serves 4
by
Campfire Ribeye

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

easy
12 hrs 30 mins
Serves 4

Ingredients

Directions

  1. Marinate the steaks overnight in the Au Jus.
  2. Start a hardwood fire, or get your charcoal burning in a chimney.
  3. 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).
  4. Place the steaks on the hot grill, turning after about 7-8 minutes.
  5. Brush the steaks on the cooked side with the melted butter.
  6. 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
  7. Garnish with horseradish and serve
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