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Ingredients
ScaleNo serving count in the source — scale by factor
- ribeye steak, thick-cut4
- steak rub, as needed
- Dijon mustard, as needed
- Worcestershire sauce, in a spray bottle
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Spread a thin layer of mustard on both sides of each steak. Shake on steak rub liberally and gently massage into meat. Set aside.
Quickly wipe the towel on the grate of a preheated charcoal grill. Add steaks to the hottest part and cook 1 ½ minutes, then rotate 90° and cook for another 1 ½ minutes. Flip and repeat 1 more time. If flare-ups appear close to meat, spray with Worcestershire sauce. If not, leave alone.
Move to a cooler part of the grill and cook, turning often until 10°F below your desired doneness.
Remove and let rest for 10 minutes. Serve.