The Secret To Grilling a Rib-Eye Steak Over an Open Fire - How To

Open-fire cookery is experiencing a massive resurgence in professional kitchens, yet mastering the volatile nature of live fuel remains one of a chef's greatest challenges. In this masterclass from Munchies, Chef Jesse Griffiths of Austin's acclaimed Dai Due Butcher Shop and Supper Club shares his fundamental techniques for grilling a thick-cut, bone-in rib-eye—often referred to as a cowboy steak—over an open oak wood fire.

Rather than relying on gas grills or uniform charcoal briquettes, Griffiths demonstrates how to harness the intense heat and complex flavour profiles of seasoned hardwood. For professional chefs, the takeaway here is less about rigid timers and more about sensory cooking: reading the fire, managing the fat render, and utilising smoke as an active ingredient.

Harnessing the Power of Oak Wood

The choice of fuel is paramount when cooking a premium cut of beef. Griffiths advocates for seasoned oak wood, which provides a clean-burning, consistent heat source alongside a distinctively mellow smokiness that complements the intense beefiness of a well-marbled rib-eye.

A common pitfall in live-fire cooking is rushing the process. Chefs must allow the wood to burn down to a bed of hot, glowing embers before placing the meat on the grill. This ensures a steady radiant heat rather than erratic flare-ups from active flames, which can easily scorch the exterior of the steak with bitter soot before the interior reaches the desired temperature.

Managing Marbling and the Sear

A prime rib-eye contains a significant amount of intramuscular fat and a heavy fat cap. Over an open fire, this fat renders and drips onto the coals, creating flare-ups. Griffiths shows how to use these flare-ups to build a deep, caramelised crust without over-smoking or burning the meat.

By carefully positioning the steak on the grill grate, chefs can control the interaction between the dripping fat and the embers. Moving the steak between hot spots and cooler zones on the grill allows the heat to penetrate evenly while developing a beautifully textured crust.

The final, indispensable step is resting the meat. Griffiths emphasises that a steak cooked over such intense, direct heat needs ample time to rest off the fire. This allows the muscle fibres to relax and the juices to redistribute, ensuring a tender, moist carve that retains its rich seasoning.