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Perfect Rib Eye Steak on a Parrilla Grill

There are so many different cooks you can go for on your Flaming Coals Parrilla, this rib-eye steak cook is a nice simple one and perfect for learning the ropes.

Ribeye Steak seasoned with Flaming Coals Bovine Espresso

For this cook, we opted for steaks that sat at around 600 grams, and 1.5 to 2 inches thick each. Much like we always do (and recommend you do too), we took the steaks out of the fridge around 30 minutes before cooking, this gives the meat some time to reach room temperature, allowing for a more even cook. You can season your steaks with a variety of options, but for these, we chose to go for the Flaming Coals Bovine Espresso rub. Sprinkle gently from a higher angle and do your best to cover the entire steak, sides and all, pressing the mixture gently into the meat till you have the coverage that you’re looking for.

Setting Up The Fire

With the steak seasoned and ready to go, the next step is the fire. Start it off with 3 natural firelighters underneath some kindling. When you’ve got some nice flames, place your hardwood ironbark or redgum splits over the top of the kindling. When your splits have burnt down to coals, spread them across the bottom of your parrilla with a nice long-handled rake to keep away from the heat. For this cook, we wanted to go for 2 zones, which meant we could give the steaks a reverse sear, so after pushing some coals to the side, we placed extra splits on one side, keeping that section nice and hot throughout the cook. With the cooking area ready to go, you can place the steaks.

On the Grill

On the cool side of our grill, we had our steaks sitting for 40 minutes, flipping them at the halfway point. To take any of the guesswork out of the cook, we always like using an instant-read thermometer, when we hit the 113°F (45°C) mark we removed our steaks from the cool side, placing them in the hot zone, and dropped the grill down to get a nice sear.

For this part of the cooking process, you really want to watch the steaks. By being attentive, you can easily adjust the height quickly, responding to whether it’s too hot or not hot enough. When we’ve reached an internal temperature of 130°F (54°C) we’re good to take the steaks off of the grill and let them sit for around 15-20 minutes.

It’s always a good idea to let your food sit for two primary reasons; firstly, all that heat is still contained in the steak and it continues to cook even when letting it rest. Secondly, if you cut immediately into the steak, you’ll lose a lot of those glorious juices.