Charcoal-fired Cowboy Ribeye Recipe

Bring steak to temperature

Remove the 20 oz ribeye from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides and the edges of the ribeye with the coarse kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Prepare grill

Light 4 cups of lump charcoal and let burn until coals are covered with a light gray ash (about 20–30 minutes). If available, add 1–2 wood chunks to the coals for a subtle smoke. Build a two-zone fire (one side hot direct heat, one side cooler for indirect). Aim for a grill grate temperature of about 700–900°F over the coals for initial sear.

Sear over high heat

Brush the steak lightly with neutral oil. Place the ribeye directly over the hottest coals. Sear without moving for 2.5–3 minutes to develop a deep crust. Flip and sear the other side 2–3 minutes. Sear the edges (fat cap) by holding the steak with tongs against the grates for 30–60 seconds until nicely rendered.

Finish to temperature

Move the steak to the cooler side of the grill (indirect heat) and continue cooking with the lid closed until internal temperature reaches 125°F for medium-rare or 130–135°F for medium. For a 20 oz ribeye this typically takes 6–12 minutes after searing depending on thickness—use an instant-read thermometer and target 3–5°F below final temp because it will rest.

Baste (optional)

If desired, in the last 2 minutes place the butter, crushed garlic and herb sprigs in a small cast-iron pan on the indirect side to melt and infuse, or quickly baste the steak with melted butter using a spoon to add flavor and gloss before removing.

Rest

Transfer steak to a warm cutting board and tent loosely with foil. Rest for 8–12 minutes to allow juices to redistribute and carryover to raise temperature to the target.

Finish and slice

Optionally sprinkle a pinch of smoked finishing salt. Slice against the grain into 3/4-inch thick slices and serve family-style or plated with béarnaise and asparagus.

Trim the woody ends from 1 lb asparagus (snap or cut) and toss with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

When steak is on the indirect side finishing, place asparagus on the cooler side of the grill or on a grill basket over medium heat. Grill, turning occasionally, until tender-crisp and lightly charred, about 4–6 minutes depending on thickness.

Remove asparagus from the grill and keep warm. Optionally squeeze a little lemon or finish with a small pat of butter before plating.

Reduce vinegar and aromatics

In a small saucepan combine 2 tbs white wine vinegar, 2 tbs dry white wine, and the finely minced shallot. Add 1 tablespoon of the chopped tarragon and a pinch of salt. Bring to a simmer and reduce over medium-low heat until liquid is reduced to about 1 tablespoon (roughly 4–6 minutes). Strain the reduction into a heatproof bowl, pressing out shallot flavor, and discard solids. Let the reduction cool for a minute.

Set up double boiler

Fill a saucepan with 1–2 inches of water and bring to a bare simmer. Place the egg yolks in a heatproof bowl (that will sit over the pan without touching the water) and whisk the reduced vinegar mixture into the yolks until combined.

Cook and emulsify

Set the bowl over the simmering water and whisk vigorously until the yolks thicken to a ribbon-like consistency (about 3–5 minutes). Remove the bowl from heat. Slowly drizzle in the 6 tablespoons of clarified hot butter in a thin stream while whisking constantly to form a thick emulsified sauce. If sauce gets too thick, add a teaspoon or two of warm water to adjust texture.

Finish & season

Fold in the remaining chopped tarragon (1 tablespoon), optional chervil or parsley, 1/4 tsp salt and white pepper or a pinch of cayenne. Taste and adjust with lemon juice (about 1/2 tablespoon) and salt to balance acidity. Keep béarnaise warm but not hot (ideally around 120–125°F) until serving — place bowl in a warm spot or very low double boiler to maintain temperature. If sauce begins to separate, whisk in a teaspoon of warm water or a splash of melted butter to re-emulsify.

Place sliced ribeye on warmed plates or a serving board. Arrange grilled asparagus alongside. Spoon a generous portion of warm béarnaise over the steak or serve on the side in a small warmed sauceboat. Garnish with extra chopped tarragon and a crack of fresh black pepper.

Recommended internal temperatures: rare 120°F, medium-rare 130°F, medium 140°F. Resting will add ~3–5°F. Serve immediately.