Smokey Ribeye Royale

Perfectly grilled with a touch of smoke – a barbecue classic with character

For whom?

For everyone who loves juicy beef, a robust smoke flavour and a flawless grilling experience. Ideal for a summer evening with friends or simply because you deserve it.

Ingredients:

1 ribeye steak (approx. 300-400 g per person)
Olive oil
Sea salt and freshly ground pepper
Optional: fresh rosemary or thyme
European mix or Marabu charcoal
Smoking wood chips (e.g. oak or beech)

How to make it:

Preparation
Take the ribeye out of the fridge in time so it can come to room temperature. Pat dry and season generously with salt and pepper.
Lighting
Use natural firelighters and build a solid fire with hardwood mix charcoal. Let the coals glow properly (white-grey ash layer). Meanwhile, soak a handful of smoking wood chips in water for 15 minutes and add them to the glowing coals just before you start grilling.
Grilling
Place the ribeye directly over the heat. Grill 2-3 minutes per side for medium-rare, or slightly longer to taste. Optionally use a meat thermometer (52-55 °C = perfect pink).
Resting
Leave the steak to rest for 5 minutes under aluminium foil. This way the juices are nicely retained. Slice across the grain and serve with grilled vegetables or potatoes from the BBQ.

Get the Most Out of Your Ribeye with Giant Flames

A premium ribeye deserves premium fuel and the perfect smoke. With the right tools, you can elevate this dish from “just tasty” to true restaurant quality.

Giant Flames European Mix Charcoal

Our top recommendation for this recipe. This 100% FSC-certified blend of oak, ash, and hornbeam ignites quickly and delivers intense, even heat. Thanks to its large grain size (50–120 mm), it’s ideal for a perfect, quick sear on your ribeye. A neutral flavor, minimal ash, and pure restaurant quality.

Giant Flames Marabu Charcoal

Planning to keep grilling after the steak, or using a Kamado? Then choose our Marabu. Made from an invasive shrub native to Cuba. These heavy-duty briquettes take a little longer to get going, but once lit, they burn cleanly and hot for 8 to 12 hours.

Tip from the Pitmaster: always light your coals in a flash with our fire starters or fire wool. All our lighting products are chemical-free, so the pure flavor of your ribeye isn’t ruined.

Giant Flames smoking wood chips

In this recipe, we ask you to use a handful of smoking wood. Our chips come in generous 3700 ml packages, are FSC-certified, and work perfectly in any BBQ or smoker. For beef, you have two options to choose from:

Oak (recommended for ribeye!): Beef can handle a bit of a kick. Oak wood imparts that characteristic deep, robust smoky flavor that transforms the ribeye into a true “smokey royale.”
Beech: want to smoke the meat a bit more subtly? Beech gives off a mild, slightly sweet smoke that pairs fantastically with just about anything you put on the grill.