Name: Attiki Moscharisia Brizola sta Karvouna (Μοσχαρίσια Μπριζόλα στα Κάρβουνα)
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 bone-in beef rib steaks, about 350g each and 3cm thick; 12g fine sea salt; 4g freshly ground black pepper; 40ml extra virgin Koroneiki olive oil, plus more for finishing; 2 teaspoons dried Greek oregano, rubbed between your fingers; 2 lemons, halved; 1 teaspoon flaky sea salt, for finishing

Question 1

How long do I grill bone-in beef rib steaks over charcoal?

Accepted Answer

Grill 3cm-thick bone-in beef rib steaks over the hottest charcoal for 3 to 4 minutes per side for medium-rare, turning once. For medium, grill 4 to 5 minutes per side. The exterior should be deeply browned, with clean char at the fat edge.

Question 2

What internal temperature should Greek grilled beef steak reach?

Accepted Answer

Cook Greek grilled beef steak to 130F to 135F for medium-rare or 140F to 145F for medium, measured in the thickest part with an instant-read thermometer. Pull the bone-in rib steaks from the charcoal grill before resting, because carryover heat continues cooking the meat.

Question 3

Why do you add oregano after grilling Greek brizola?

Accepted Answer

Add dried Greek oregano after grilling because oregano burns bitter over fierce charcoal heat. Rub the oregano between your fingers, then sprinkle it onto the rested bone-in beef rib steaks while the meat is glossy with lemon juice, flaky sea salt, and Koroneiki olive oil.

Question 4

Can I salt the steaks ahead for moscharisia brizola sta karvouna?

Accepted Answer

Yes. Salt the bone-in beef rib steaks up to 8 hours ahead and refrigerate them uncovered. Bring the steaks out 45 minutes before grilling. The uncovered rest dries the surface, so the beef browns quickly over charcoal instead of steaming before it chars.

Question 5

How hot should the charcoal be for Greek beef brizola?

Accepted Answer

Use a fierce charcoal fire with coals gray at the edges but still throwing strong heat. Set the grill grate low, brush it clean, and oil it lightly. The hand-over-fire test should feel too hot after 2 seconds before the steaks go on.

Question 6

How do I keep charcoal grilled rib steak juicy?

Accepted Answer

Rest charcoal grilled rib steak for 8 minutes on a warm metal platter before serving. Resting off the heat lets the juices settle through the meat instead of running across the board. Spoon the resting juices back over the steaks with lemon, oregano, flaky salt, and olive oil.

Culinary Explorer

Attiki Moscharisia Brizola sta Karvouna (Μοσχαρίσια Μπριζόλα στα Κάρβουνα)

Ingredients

bone-in beef rib steaks (moscharisies brizoles)

fine sea salt

freshly ground black pepper

Where cooking meets culture.

Ingredient	Quantity
bone-in beef rib steaks (moscharisies brizoles)3cm thick	4, about 350g each
fine sea salt	12g
freshly ground black pepper	4g