Perfect Charcoal-Grilled Steaks Every Time

It’s time to take your steak grilling expertise to a whole new level. Just follow the 10 easy tips in this video to make your game plan foolproof, and your steaks so fantastic your neighbors will be climbing the fences.

What are your thoughts? (1)



I grilled a 1" ribeye on an egg grill at 650 degrees for 3 min. on each side (turning once) and it was over cooked. How long would I cook a 1 1/2" ribeye (each side) at 500 degrees on the Weber Performer Deluxe? Kevin, your video is very informative!


Kevin Kolman

Thanks for the kind words my BBQ friend. 650 degrees is a little hotter than I recommend. I like cooking a 1 inch thick steak at 450-500 for 3 minutes a side for a nice medium-rare-plus steak. If I am going up to a 1.5 inch thick steak I would cook it using a two zone fire. I would cook the steak over indirect heat for 6-8 minutes a side. Then I would move it over to direct heat for 2-3 minutes a side to sear and caramelize. I love this method and use it regularly. The thicker a piece of meat is the lower the cooking temps need to be. Too much heat will over cook the outside or undercook the inside. Keep me posted here or on Facebook and Twitter and Kevin Kolman’s Backyard if you need anything else and always Happy Grilling!!


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