How long should i cook a 1inch thick ribeye steak for on a charcoal grill i want it very rare?

Question

i always overcook

Answer 1

According to the cookout calculator at charcoalbob.com, for ribeye steak very rare on a direct-medium fire (350°F to 375°F) on a charcoal grill, you will want to grill it for 2 1/2 minutes per (5 minutes total). If your fire is direct-low (300°F to 325°F), grill it for 3 minutes per (6 minutes total).

These are the calculations for grilling on a covered grill. If the outside temperature is cold where you are, you will want to adjust this setting accordingly.

Many grilling recipes recommend allowing steaks to stand at room temperature for 20-30 minutes before grilling and to allow them to rest for 5 minutes after to allow the juices to settle.

If you try the cookout calculator yourself, please be aware that you will receive a warning that the USDA recommends a minimum doneness of Med Rare (145°F) for this cut of meat (but that's the way our daughter likes her steak, too).

Hope this helps.

Answer 2

This is how I do it:
First you need to know the time for Beef cuts, check this table
http://www.bettycrocker.com/in-the-kitchen/how-to/charts-and-guides/cooking-charts/broiling-and-grilling-meats.htm
And use the following conversion:
☻ for rare divide the medium-rare time by 2
☻ for very rare divide the medium-rare time by 3

In your case Grill 1 inch thick rib eye steak
a) the TOTAL TIME of cooking, would be:
medium-rare= 7 minutes
rare = 7/2 minutes aprox = 3 minutes and 30 seconds.
very rare = 7/3 minutes aprox = 2 minutes and 20 seconds
b) The cooking time per side, would be half the total time of cooking:
medium-rare= 3 minutes 30 seconds per side
rare = 1 minutes 45 seconds per side
very rare= 1 minutes 10 seconds per side

Instruction:
# Grill the meat for about half the recommended total time of cooking
# Turn the meat and continue grilling for the other half of time recommended or until it’s done to your liking.

Good luck!!!!

Answer 3

Ribeye Cook Time

Answer 4

Great question!

This is easy and hard to do! But easy to learn!!

All chiefs do not use anything other than touch/feel!!

Temperature gage and the heat you cook it on will always change the time!! So NEVER ever use time!

On my BBQ .....its 2 minute aside max!

MY friends, its 4.....get it!!

Coals make it the hardest and most flavor. So how to do it on coals is hard without practices!

If you are new or rookie follow these hints!!

1) Get the coals their HOTTEST!! This means 100% GRAY!!! About 20
2) Get the grill and the meat nearest the coals
3) Get the meat at or above room temp for one hour!!
4) Coat the meat with seasoning and FAT, butter or oil for one hour!!
5) Touch meat with finger in the center!! Learn how that feels!!
Feel the area between your finger and thumb in the back of your hand! Relax the muscle that is RARE!!
5) Cook one side for 120 seconds turn 1/4 for 30 than flip, wait 60 than bush/touch with finger ever 30 seconds! Until near RARE!! I said near!!
6 Count hot potatoes! One is over 1000 degrees 2 is around 800, 3 is 500. Try this in you broiler for practice. You count the time you can hold your hand with in 1" of the grill!

FYI

At hi heat.... a 1" steak will change by 5 degrees in less than 30 secs at 1000 degrees. Moreover 5 degrees in 60 off the grill!! Most steaks will cook for 300 sec. going up 15 degrees off the grill! So take it off early and let it rest!! The BIG key to rare steak is the crust and the size of center that is rare, not raw nor medium! This why it takes practices with the same HEAT and STEAK! This is why most make mistakes! Also it’s better to cook rare steaks fast and on the highest heat!!
It's ok if the steak in only cooks 30 to 240 on the other side! Or in the foil!! This is a STEAK not a BBQ! It will not get much if any flavor from the coals!!

But most importantly REST the STEAK in foil, for at least 120 or longer! Now test the temp with any devise you have. Why now!! Any sooner, you can push bacteria into the center of the steak. To kill those bacteria you will need to cook the center to 160, like burgers, get it!! So by by rare or your health, you pick! Also never let a cooked steak coming off the Grill be touched by anything made, brought or touched the raw steak, like the devices you used to put the steak on the grill!! GET IT!! Also get clean/new foil and plate! NEVER let cooked steak touch anything not clean or cooked!! This is the LAW in most States now. Also the whole will let the GREAT juice get out, so no whole or fork until it rest for 120, ok!! So all the pros wait until resting 120 to test for temp/doneness level!

I cook mine for less than 120 on each side than let is rest for 240 or more!! The steak goes from 100 degrees to 120 every time. But I have over 120,000 BTU's. Every Burn is over 20,000 and creates over 1500 degrees on the steak. Most home units have a hard time getting up to 500. Goals can get up to 1000 but most do not.

FYI
The real and old rare was 120
Today it is 140 in most restaurants and cook books!
I gave you info on 120!!
All Steaks are mostly the same cooking style and time!! What changes your HEAT!!! This changes the time everytime, so do not use time. BUT if you must 2" NY Steak with bone is the BEST for 240 aside and 240 in foil at 1000 degrees. Or one hot potato! Rib eye has too much FAT! This can and will flair up a lot! This better bought and cooked as a WHOLE prime rib roast!! But a 1" at 3 potatoes will take 180 on one side than 30 to 240 on the other with the lid OPEN OR OFF at all times!!

REST for 120 to 600 if need!!

Test often, it will be great!!

Enjoy

Answer 5

About 4 minutes on each side. I have found that the best way to check to see if meat is done is to use an instant read digital thermometer. 130 F is rare.

Answer 6

Short answer:
2 minutes per side. Direct heat as hot at it'll get. Use a timer. Don't cover.
The end.