Charcoal Grilled Ribeye Steak on the Argentine Grill

Method

1. Set up Charlie

   Before lighting, fit the Argentine grill in a low rack position above the charcoal, with its V channels facing upwards and its collection trough in place. Leave enough space below it for the fire. Fit a standard cooking rack in the upper half of Charlie, ready for finishing the steak if needed.

2. Light and heat

   Use about half a football sized load of lumpwood charcoal on the fire grates, beneath the grilling area. Light with one natural firelighter, open the vents and close the door. Bring Charlie to 250°C (480°F), allowing about 20 minutes. Adjust the vents to hold the temperature. Let the charcoal establish a glowing bed and give the Argentine grill time to heat fully before cooking.

3. Season the steak

   While Charlie heats, pat the steak dry with kitchen paper. Just before cooking, season both faces and the edges with the sea salt. Keep the seasoning simple so the flavour of the beef and charcoal comes through.

4. Grill the first side

   Lay the steak on the hot Argentine grill directly above the glowing charcoal. Close the door and cook for about 8 minutes on the first side. This timing is for the extra thick steak shown in the video. A thinner steak will need less time on each side. With the door shut, the steak grills against the hot bars while the heat inside Charlie cooks it from all sides.

5. Flip and grill the second side

   Flip the steak once with long tongs, then close the door to grill the second side. For the extra thick steak shown, allow about another 4 minutes. After flipping, check the centre with a temperature probe to avoid overcooking, and check sooner for a thinner steak. The V channels guide much of the dripping fat towards the collection trough, helping to reduce flare-ups.

6. Check the temperature and remove

   After the steak has been flipped, use a temperature probe to check the coolest part of the centre. Insert it from the side into the thickest part of the meat, away from the bone and large pockets of fat. Take the steak out at 52°C (125°F) for medium rare or 57°C (135°F) for medium. The 8 minutes on the first side and 4 minutes on the second are a guide for the extra thick steak in the video. If yours is thinner, shorten both stages and check with the probe after flipping to be sure. With Charlie’s door shut, the steak gets direct heat from the grill and charcoal as well as indirect heat circulating around it. If both sides are browned but the centre needs longer, move it to a higher rack, close the door and check frequently until it reaches your chosen temperature.

7. Rest

   Transfer to a clean board and rest for 10 minutes away from the heat. Cover loosely if needed, without wrapping tightly. The internal temperature will continue to rise during the rest. Expect around 55°C (130°F) for medium rare or 60°C (140°F) for medium, although the rise varies with the thickness and heat of the steak.

8. Slice and serve

   Cut the meat away from the bone, then slice across the grain. Finish with the black pepper and spoon over the juices from the resting board. Serve straight away.