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Ribeye Steak 101

Ribeye steak is a breeze in the Barrel House Cooker with these basic cooking instructions.

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Ribeye Steak 101

Items Needed

  • Seasoning
  • Cook Time: About 30 minutes
  • Meat Internal Temp: 125-155°F



It is important to follow the easy lighting instructions. When the cooker is lit correctly, it operates at the correct temperature for the entire cook.

We highly recommend the use of a digital instant read thermometer, such as the Javelin Instant Read Thermometer, to check the internal temp of food for doneness. This quickly ensures perfectly cooked food to your preferred level of doneness (e.g. rare vs. well done).

Seasoning the Steak

Seasoning the ribeye steaks.

  1. Apply a seasoning of your choice.
  2. Red meat likes the heat. Let the charcoal ash over and bump the intake open all the way to maintain the extra heat.
  3. Hang the ribeye(s) on the H-Frame on the top level of the cooker, making sure to leave some space between each one. Close the lid.
  4. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the thermometer will typically read between 220-260°F. The lid thermometer shows a lower temperature than where the food is cooking because it is affected by the exhaust.
  5. Let cook undisturbed for approximately 30 minutes before checking. How long you cook the steak depends on three things: how thick the steak is, how done you want it, and how many steaks you cook at once. For a thick steak cooked to medium doneness, it will take about 30 minutes.
  6. Check the internal temperature of the ribeye(s). Desired range is between 125-155°F depending on desired doneness (rare, medium, well done, etc.).
  7. Remove the ribeye(s) from the Barrel House Cooker.
  8. Optional: Place grate(s) at the very bottom level of the cooker. Set the steaks on the grate(s) for a couple minutes on each side to reverse sear for a wonderful texture.
  9. Let rest for about 5 minutes before enjoying.