Fire-Grilled Green Chile Ribeye Steak
A thick, well-marbled ribeye is built for direct-fire grilling. As the fat begins to render, it drips into the heat below and sends flames back toward the steak. That contact creates the dark crust, lightly charred edges, and unmistakable grilled-beef aroma that make a ribeye so satisfying.
For this cook, we used a roughly 1 1/2-pound Angus beef ribeye and kept the seasoning straightforward. Revolution Barbecue Green Chile Seasoning brings savory Hatch green chile flavor supported by garlic, onion, black pepper, and mild chile notes. It seasons the beef without masking the rich flavor of the ribeye or adding unnecessary heat.
We cooked this ribeye on our Yoder 640 with the firebox open for direct grilling. The intense heat built a deep crust while the short cooking time kept the center juicy and medium-rare. A charcoal or gas grill set up for direct high-heat cooking will produce similar results.
The finished ribeye had a deeply browned crust, pronounced crosshatch marks, rendered exterior fat, and an evenly warm pink center. It is a simple steak that depends on good beef, controlled heat, and enough restraint to let the ribeye speak for itself.
Angus Ribeye with Green Chile Seasoning
Glenn Connaughton
2
1 hours 5 minutes
10 minutes
750
American
Main Dish
The goal with a thick ribeye is to build a substantial crust without overcooking the center. Direct heat gives the surface the intense contact it needs for browning while the steak’s marbling protects the interior and keeps it moist. As the exterior fat renders, it adds flavor to the crust and encourages the brief flare-ups that give fire-grilled beef its character.
Revolution Barbecue Green Chile Seasoning works especially well here because it adds more than salt and pepper without covering the natural flavor of the ribeye. Hatch green chile, garlic, onion, black pepper, and mild chile flavors settle into the beef and become more pronounced as the surface browns.
Rotating the steak over the heat creates crosshatch marks, but the technique is not only for appearance. It changes where the meat contacts the hot grates, helping build an even crust across both sides. Holding the ribeye with long tongs allows the thick outer edges and fat cap to receive the same direct heat as the flat surfaces.
The result should be a steak with strong browning, rendered edges, and a warm medium-rare center. Cooking time provides a useful guide, but the steak’s internal temperature remains the best measure of doneness.
Ingredients
1 Angus beef ribeye steak, about 1 1/2 pounds
2 teaspoons Revolution Barbecue Green Chile Seasoning
Directions
- Season the Ribeye: Pat the ribeye dry with paper towels. Season both sides evenly with the Revolution Barbecue Green Chile Seasoning, using 2 teaspoons total.
- Rest the Ribeye: Place the seasoned steak on a plate or cutting board and let it rest at room temperature for 1 hour. This takes the chill off the meat and gives the seasoning time to adhere to the surface.
- Prepare the Grill: Preheat a pellet, charcoal, or gas grill for direct high-heat cooking. If using a Yoder 640, open the firebox for direct grilling. Allow the cooking grates to become fully heated before adding the steak.
- Grill the First Side: Place the ribeye directly over the heat and cook without moving it for 2 minutes. Rotate the steak 90 degrees and cook for another 2 minutes to build a dark crust and crosshatch marks.
- Grill the Second Side: Flip the ribeye and cook for 2 minutes. Rotate the steak 90 degrees and cook for another 2 minutes.
- Sear the Edges: Use long-handled tongs to hold the ribeye against the hot grates. Work around the outer edges and fat cap for a total of 2 minutes.
- Check the Doneness: After approximately 10 minutes of total cooking time, check the thickest part of the steak with an instant-read thermometer. For medium-rare, remove the ribeye when the internal temperature reaches 125 to 130°F.
- Rest and Slice: Transfer the ribeye to a cutting board and rest it for 10 minutes. Slice across the grain and serve.
