Here is what I do on my Weber.
I have a Weber Chimney to get the coals red hot. I fill it about 2/3 full for 2 Ribeyes.
I put the coals in the middle of the Weber and sear the steak for 5 minutes on one side, 5 minutes on the next side, then flipped over for another 2-3 minutes on each side based on done-ness.
You will learn to gauge how done the steak is by poking it gently and feeling how firm it is.
[–] Sideshow_Bob ago
Olive oil, salt, pepper, garlic. Let it sit out for a while before cooking then cook for seven minutes a side.
The best food usually violates some religious rules.
First caramelize onions in 50/50 mix butter/olive oil- make sure every onion has actually turned to caramel. I recommend Walla Walla sweet onions, they're the shit. Set the sweet onions aside.
Next, saute whole garlic cloves in salted butter. Garlic juice is fat soluble so you want to saute slowly and until all the garlicy goodness is sucked out of the cloves and is spread evenly throughout the oil. Add black pepper and let sizzle for a minute. Put in your steak and sear each side. Add black pepper and a pinch of sea salt to each side. Turn down the temperature and let cook for 3-5 minutes per side. When the internal temperature reaches the desired level (people who eat anything over medium rare are evil and should be turned into tomorrow's meal), take the steak out and let it rest for 10-15 minutes. Cover with the caramelized onions and serve with a bottle of red.
I know you asked for BBQ, but I had to correct you because barbecuing steak is a sin worse than cooking meat in its own mother's milk.
[–] MkC 0 points 5 points 5 points (+5|-0) ago (edited ago)
So BBQ means slow cook, which isn't really ideal for a steak. The best way to grill a steak would be to sous vide it then sear it with something extremely hot like a chimney starter or a searzall. Barring that, this article seems legit:
http://www.businessinsider.com/never-thaw-frozen-steaks-before-cooking-2014-8
[–] Amalek_slaps_SJWs 0 points 2 points 2 points (+2|-0) ago
Charcoal grill, mesquite smoking chips.
Make sure you leave a strip of pink in the middle.
[–] irishmikov ago
Google says: Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if you're cooking steak on a flatplate, the liquid can boil around the meat and make it tough. Limit the number of steaks cooking on the barbecue at any one time.
Wait until just before cooking to season your steak, as salt draws out the flavoursome juices from the meat, making it tough. Season one side with salt and pepper, then cook the steak, seasoned-side down first, to seal in the flavour. Season the other side just before turning over.
Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Cooking times vary depending on the thickness (see How to know when your steak is done). Turn steak once only during cooking - any more and the juices escape, which can make the meat tough.
After cooking, transfer the steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the centre of the steak. Resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.
The time needed to cook a steak varies depending on its thickness, and how you like it. Don't be tempted to cut into a steak to see if it's done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs - if it's medium the meat will spring back. Use this guide for cooking times and to tell when it's ready.
For steak 1.5cm-thick: Rare - 1-1 1/2 minutes each side Medium - 2-3 minutes each side Well done - 3-4 minutes each side
For steak 2-3cm-thick: Rare - 2-3 minutes each side Medium - 4-5 minutes each side Well done - 5-6 minutes each side
Tongs test Rare - soft Medium - slightly firmer and springy Well done - very firm with no spring
The best cuts of beef steak to use for barbecuing are fillet, scotch fillet, porterhouse, T-bone, rump, round and blade. Look for cuts with a little fat marbled through the meat, as this helps to keep the steak moist.
source: http://www.taste.com.au/how+to/articles/795/how+to+barbecue+the+perfect+steak
[–] JackBadass 1 point 0 points 1 point (+1|-1) ago
Rare. Anything else is a waste of meat.