Rich ribeye cooked over coals with a cooler zone for control.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 Wagyu ribeye steaks, about 250–300 g each
- Salt and black pepper
Method
- Set up hot and cooler zones and wait for glowing coals rather than flames.
- Season dry steaks. Grill over moderate direct heat, turning frequently for an even crust. Move away from flare-ups.
- Finish over indirect heat if the exterior is browned before the centre is ready. Use a thermometer; 63°C followed by at least a 3-minute rest is the conservative target.
- Rest 5–8 minutes, then slice across the grain and serve.
Kitchen notes
Avoid adding oil to very well-marbled steaks; rendered fat supplies plenty.