Steak Grilled Over An Open Fire

By Mark Hinds  |  Updated June 27, 2021  |  0 Comments 

There is nothing like steak grilled over an open fire. This simple rub in this steak recipe highlights the flavors from a real wood fire.

Cooking steaks over an open fire is an art form. The secret to getting them to come out just right is to let the coals burn down until they’re white-hot and to keep the grate high enough that the steaks cook through without burning the outside.  

A few things to keep in mind:
– Use hardwood like oak, hickory, or mesquite to build your fire
– It’s better to cook the steaks over white-hot coals than over flames
– A good rule of thumb is to place your cooking grate two to six inches above the coals

The rub can be scaled to suit however many steaks you’re making. The key is to keep the portions consistent. You can learn more about cooking over an open fire in our in-depth article How to Grill Steak Over an Open Fire.

For tips and a delicious recipe for grilling steaks on a gas grill check out our Grilled Ribeye Steak recipe that uses rosemary and garlic to bring out the ribeye’s natural flavors. 

A couple of dishes that are delicious with this steak recipe are Grilled Asparagus and Grilled Mushrooms with Fresh Herbs.

Steak on Grill

Steak Grilled Over an Open Fire

3.34 from 6 votes
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Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 4 servings


  • 2 lb two thick cut rib eye steaks



  • Trim the steaks of any loose fat and let them come to room temperature before grilling.
  • Mix the salt, pepper and garlic powder in a small bowl. Rub the steaks down on both sides with Worcestershire sauce. The idea is to use enough Worcestershire sauce to lightly cover the steaks, but not too much that you drown them. 
  • After you’ve rubbed them down with the Worcestershire sauce, sprinkle the rub over the steak, rubbing it into each side. If you’re feeling frisky, rub it around the sides too.
  • The steaks should be grilled to an internal temperature of 140 degrees for medium rare. When the steaks reach this point take them off and let them rest under foil for five minutes. Slice the steaks into strips to serve.
Making this RecipeTag us on Instagram at and hashtag it #umami_site
Calories: 482kcal | Carbohydrates: 3g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 1905mg | Potassium: 674mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg

Mark Hinds

A passionate writer, overly curious cook, and Umami's founder. Mark can often be found cooking for friends.

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Cuisine:  American| Technique: Fire Building|Grilling 
Misc: Dinner|Picnic Food | Food|Recipes

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