The Perfect Ribeye Steak (Live-Fire Method) Ingredients * 1 x Ribeye steak (1" thick, well-marbled) * Chupacabra Steak Seasoning (or similar bold steak rub) * Smokey Woods Lump Charcoal * Optional: coarse salt (for dry brine adjustment) * Optional: butter (for finishing) Step 1: Prep & Dry Brine (24 Hours Before) 1. Pat steak dry with paper towel 2. Season generously with **Chupacabra steak seasoning** 3. Place on a rack (uncovered) in the fridge for **24 hours** This: * Draws moisture out, then reabsorbs it * Creates a **dry surface = better crust** * Enhances deep beef flavor (light “dry-aging” effect) Step 2: Build the Fire * Use **Smokey Woods lump charcoal** * Create a **hot, direct heat zone** * Target grill temp: **500–650°F** Key Tip: You want a **clean, hot fire**—not smoldering. Flames are okay, dirty smoke is not. Step 3: Bring Steak to Temp * Remove steak from fridge **30–45 minutes before cooking** * Let it come closer to room temp Step 4: The Cook (Direct Heat Sear) 1. Place steak directly over hot coals 2. Cook for **~3 minutes per side** 3. Flip once (or rotate for crosshatch if you want presentation) For a 1" ribeye: * 3 min per side = **medium rare zone** Step 5: Temperature Check (Critical) Use your **Lifespace Instant Read Thermometer** **Pull temps (remove from heat):** * Rare: 120–125°F * Medium Rare: **125–130°F** ✅ * Medium: 135°F Carryover will bring it up another ~5°F while resting Step 6: Rest & Finish * Rest steak **5–10 minutes** * Optional: add a small knob of butter on top Resting: * Redistributes juices * Prevents dry steak when slicing Step 7: Slice & Serve * Slice against the grain (optional for ribeye) * Serve whole for that steakhouse look Side Pairing * Classic **Caesar salad** (perfect contrast to rich ribeye) * Adds freshness, crunch, and balance
