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How to Grill Steak on Charcoal Grill

If you're ready to learn the process of cooking steak over charcoal, you've come to the right place. This steak is bursting with flavor with simple seasoning and good, classic BBQ technique. Here's the full 411 on how to grill steak on a charcoal grill.
Prep Time15 minutes
Cook Time30 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Steak on Charcoal Grill
Servings: 2 people
Author: Susie Bulloch


  • 2 boneless ribeye steaks about 1.5 inches thick
  • 2 Tablespoons olive oil
  • 2 Tablespoons Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder


  • Preheat your charcoal. Fill a chimney starter with charcoal briquettes and place crumpled newspaper, tumbleweed, or paraffin starter cube beneath it. Ignite the newspaper or starter cube and let the briquettes burn until they develop a white ash coating, usually around 15-20 minutes. Carefully pour the hot briquettes onto one side of the charcoal grate, creating a two-zone fire (direct and indirect heat).
  • Season. Brush both sides of each steak with olive oil to promote a sear and help prevent sticking. Season the steaks on both sides with the Hey Grill Hey Beef Rub.
  • Grill over indirect heat. Place the steaks over the indirect heat side of the grill and close the lid. Cook for 10 minutes, then flip, close the lid again, and cook for an additional 10 minutes.
  • Check the temp. Insert an instant-read meat thermometer into the thickest part of the steak. For medium-rare, aim for an internal temperature of around 125 degrees F. Adjust the grilling time based on your desired level of doneness.
  • Sear. Move the steaks directly over the hot coals, positioning them at a 45-degree angle to the grill grates. Grill the steaks for approximately 2-3 minutes, leaving the grill open, then rotate 45 degrees to create those appealing diamond-shaped grill marks. Check the internal temperature of your steaks again, as they should now be around 135 degrees F for medium rare.
  • Rest. Once the steaks reach the target temperature, remove them from the grill and let them rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute and ensures a tender and juicy result.
  • Slice and serve. After the resting period, slice the steaks against the grain into thin strips. Serve the grilled steak with your preferred side dishes, such as grilled vegetables, baked potatoes, or a fresh salad.


Note: Cooking times can vary depending on the thickness of the steaks and the heat of your grill. Always use an instant-read meat thermometer to ensure the desired level of doneness. Adjust the grilling time accordingly.


Calories: 594kcal | Protein: 45g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 138mg | Sodium: 7094mg | Potassium: 607mg | Vitamin A: 34IU | Calcium: 20mg | Iron: 4mg