My dad with my son

My Dad is not a hard man to please. I don’t have to buy him a new tie or cheesy pen and pencil set. He would be happy just sitting down and shooting the breeze for a while. So on Father’s Day, I like to cook him a rib eye steak just the way he likes it.

You can also check-out my method and video for cooking a Porterhouse Steak Here >>

My Dad is a “meat purist” of sorts. He doesn’t care for fancy marinades, glazes, or rubs. He doesn’t understand why we inject all sorts of “junk” into perfectly butchered meat. My Dad wants his meat seasoned with a little salt and pepper and cooked over hot coals. He says good meat doesn’t need any of that other stuff.

When I cook steaks for myself, I like to marinate them in a little Worcestershire, soy sauce, and Moore’s marinade for a couple of hours. Then I season both sides with Garlic Powder, Black Pepper and Salt. I’ve found this combination makes for a very tasty steak. My Dad would probably eat a steak cooked this way, but he would complain about the flavor of the meat being hid by all the other ingredients.

So here is how I cook a ribeye for Father’s Day:

Start off with a full charcoal chimney of coals and use a piece of newspaper to get it going. While waiting on the coals to get hot, take the steaks out of the refrigerator and let them come up to outside temperature (this takes about 30 minutes). Once the coals are hot, pour them into the grill and spread out evenly. I want a real hot fire because I’m searing these steaks.

Before placing the ribeyes on the grate, I’ll brush them with just a touch of olive oil and sprinkle with sea salt and cracked black pepper. That’s all that’s going on ’em; it’s that simple.

Now they’re ready for the grill. I like to lay the steaks at a 45 degree angle on the rack. After two minutes, I give the steaks a ¼ turn. This will produce the diamond pattern that you see on restaurant steaks. Once they’ve cooked a total of 4 minutes on one side, flip them over and do the same thing for another 4 minutes.

Now for me,the steak is ready to come off the grill. 8 minutes on a hot grill is all that a 1” steak needs if you like to eat them Medium Rare. Some people like to cook steak a little longer and that’s fine. Hey, if that’s the way you like em’… I’m not gonna laugh at you – not to your face anyway.

After I take the steaks off the grill, I let them rest for at least 5 minutes. This step lets the meat and the juices stabilize. And you need to expect the steaks will have a little carry over cooking too. If you cut into them without resting, most of the juices will run out and the steak will seem dry.

This is the easiest way to cook a steak, but it really produces a flavorful piece of meat. Starting with a good quality cut is the key. Beef is wonderful by itself, and I understand why some people enjoy it this way.

Add some sauteed mushrooms, a baked potato and a good, crusty bread… and you have yourself one hell of a father’s day gift.

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

2 Comments on this article. Feel free to join this conversation.

  1. Rudy Madronich July 18, 2013 at 6:50 am -


    I found your you tube videos and web site the other day I like the cooking grate you use with your weber kettle grill can you tell me where I can pick one like that up.


  2. Administrator July 18, 2013 at 8:37 am -

    They are called “Man Grates” – you can find them here:

    They work like a charm to make grill marks and a big plus is that they keep flare-ups down.

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