What temperature should a ribeye reach for medium-rare?

Take the ribeye off at 50°C (120°F) in the thickest part, checked with a thermometer probe. It finishes at medium-rare as it rests for 8 to 10 minutes before you carve it off the bone.

Can I make the salsa roja ahead?

Yes. The salsa roja can be made ahead and reheated, or served at room temperature. For extra richness, swap the olive oil for roast bone marrow or beef fat when you blend it.

How hot should Charlie be for chargrilled ribeye?

Heat Charlie to 200°C (390°F) with half a football of lumpwood charcoal. Put the Perforated Plancha Rack on the lowest setting, just above the charcoal, so it chars the salsa vegetables and sears the steak hard.

Why shouldn't I move the steak while it sears?

Leaving it alone lets a good crust form. The ribeye releases naturally from the bars when it is ready to turn, while moving it too early makes it stick and tear. Keep the door closed, opening it only to turn the steak.

Outdoor Cooking & Charcoal Oven Recipes / Beef

Cooked in the Charlie Charcoal Oven

Chargrilled Ribeye Steak with Salsa Roja

Name: Chargrilled Ribeye Steak with Salsa Roja
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: Ribeye on the bone (800g); Maldon salt and black pepper; 2 San Marzano tomatoes; 2 ancho chillies; 2 pasilla chillies; 2 onions; 4 garlic cloves; 1 tbsp ground cumin; 60ml to start Extra virgin olive oil (enough to blend, or replace with roast bone marrow or beef fat), For blending the salsa; add more 1 tbsp at a time only if needed; 1 tbsp to start Merlot vinegar, Add more 1 tsp at a time to taste

Ribeye with a dark charcoal crust and a smoky salsa roja. Andrew Clarke's sauce brings together charred tomatoes, ancho and pasilla chillies and roasted garlic. The beef is rich enough to welcome all that flavour. Spoon the salsa alongside and add as you go.

Andrew ClarkeChef Patron, Acme Fire Cult

Grill

Prep15 minutes

Cook10 minutes

Serves4

DifficultyMedium

Oven temperature200°C (390°F)

RackPerforated Plancha Rack on the lower rack, just above the charcoal, to char the vegetables and sear the steak

CharcoalHalf a football of good quality lumpwood charcoal, for hot, direct heat to sear the steak and char the salsa

Method

Setting up Charlie

Fill the base of the Charlie Oven with about half a football of charcoal. Light and allow to ash over until glowing.
Place the Perforated Plancha Rack at the lowest setting above the coals for maximum heat.
Add a piece of smoking wood such as applewood or cherry for extra flavour.
Allow the oven to reach 200°C (390°F) before cooking.

Heat the Charlie Oven to 200°C (390°F) with lumpwood charcoal. Place the Perforated Plancha Rack at the lowest setting above the coals. Add a piece of smoking wood such as applewood or cherry for extra flavour.
Place the tomatoes, chillies, onion, and garlic cloves on the Perforated Plancha Rack and sear on all sides for 3 to 5 minutes, turning every minute or two. Once charred, remove from the heat. Soak the charred ancho chillies in warm water for 10 minutes to rehydrate.
Blend the charred tomatoes, rehydrated ancho chillies, charred pasilla chillies, onion, garlic, ground cumin, 60ml olive oil and 1 tbsp Merlot vinegar in a blender until smooth. Season with salt and pepper to taste.
Season the ribeye well with Maldon salt and black pepper. Place on the Perforated Plancha Rack and sear without moving until the steak releases naturally from the bars with a good crust.
Turn and repeat on the other side. Cook with the door closed, opening only to move the steaks. Cook until the internal temperature reaches 50°C (120°F) using a thermometer probe.
Remove the steaks from the oven and rest for 8 to 10 minutes before carving off the bone. Serve with the smoky salsa roja on the side.

Tips

Take the ribeye out of the fridge at least 30 minutes before cooking to bring it to room temperature for more even cooking.
Do not move the steak too early: let it develop a good crust before turning. It will release naturally from the rack when ready.
Use a meat thermometer probe to check internal temperature. 50°C (120°F) will give you a medium-rare after resting.
The salsa roja can be made ahead and reheated, or served at room temperature. For extra richness, replace the olive oil with roast bone marrow or beef fat.
Resting the steak for 8 to 10 minutes is essential: it allows the juices to redistribute for a juicier result.

More recipes

The cook

Andrew Clarke

Chef Patron, Acme Fire Cult

Chef Andrew Clarke is an award winning chef and one of the UK’s leading live fire cooks. The chef behind London’s Acme Fire Cult, Andrew has also hosted masterclasses at Charlie, sharing his bold, ingredient led approach to cooking over fire.

More recipes by Andrew Clarke

Frequently asked questions

What temperature should a ribeye reach for medium-rare?

Take the ribeye off at 50°C (120°F) in the thickest part, checked with a thermometer probe. It finishes at medium-rare as it rests for 8 to 10 minutes before you carve it off the bone.
Can I make the salsa roja ahead?

Yes. The salsa roja can be made ahead and reheated, or served at room temperature. For extra richness, swap the olive oil for roast bone marrow or beef fat when you blend it.
How hot should Charlie be for chargrilled ribeye?

Heat Charlie to 200°C (390°F) with half a football of lumpwood charcoal. Put the Perforated Plancha Rack on the lowest setting, just above the charcoal, so it chars the salsa vegetables and sears the steak hard.
Why shouldn't I move the steak while it sears?

Leaving it alone lets a good crust form. The ribeye releases naturally from the bars when it is ready to turn, while moving it too early makes it stick and tear. Keep the door closed, opening it only to turn the steak.