Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Beef Charcoal-Grilled Ribeye

Brandt Beef Recipe Collection


  • 4 Brandt Beef Ribeye – boneless, 12oz.
  • Kosher salt
  • Black pepper – fresh milled
  • Sesame/Scallion compound butter
  • Chimney starter
  • Newspaper
  • BBQ lighter
  • Heat safe BBQ gloves
  • Hardwood briquettes
  • Lump charcoal

  • ½ Red onion – julienne

  • 2 cup Sour cream
  • 4 Red radishes – julienne
  • 3 cups Sharp cheddar cheese – grated on box grater
  • 1 Lime – cut into wedges
  • 1 bunch Cilantro – chopped


  • Ceramic BBQ (Green Egg, Komado Joe)
  • Sheet pan with a rack


Step 1

  • Pull the steak from the fridge 1 hour before you want to grill it.

Step 2

  • 20 minutes before you want to cook, assemble your chimney.
  • Place 2 sheets of loosely crumpled newspaper at the bottom.
  • Fill the top with briquettes.
  • Light the newspaper with BBQ lighter in 3 different spots.
  • Once the briquettes have caught fire and the flame is coming out the top of the chimney, pour the briquettes out with a heat safe BBQ glove.
  • Open up the valves to allow full oxygen exposure.
  • Let the lump charcoal catch fire and go from black to embers.
  • Scrub your BBQ grate clean.

Step 3

  • Place steaks on a sheet pan with a rack.
  • Season deliberately with kosher salt on the surface of the steak.
  • Flip it over and do the same.
  • Freshly mill with black pepper.
  • Flip it back over and do the same.

Step 4

  • Place the steaks on the grill at about 500-600°F. Close the lid.
  • Cook for 2 min.
  • Rotate steak on the same side to create hatch marks. Close the lid.
  • Cook for 2 min.
  • Flip the steak over.

Step 5

  • Cook for 2 min.
  • Rotate steak on the same side to create hatch marks. Close the lid.
  • Cook for 2 min.
  • Remove from the BBQ and place on a sheet pan with a rack.

Step 6

  • Place sesame seed and scallion compound butter over the top of steak. Let it rest on top with steak.
  • Serve after 3 minutes of resting.


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