A piece of meat on top of a grill.

Plank Grilled Ribeye Steak with Peppers and Onions

This recipe is from Dad Cooks Dinner’s blog.


  • Cedar Grilling Plank
  • Grill
  • Probe Thermometer
  • 2 (1 ½ inch thick) bone in ribeye steaks
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper

Pepper topping:

  • ½ of a medium onion, sliced thin
  • ½ of a red bell pepper, stemmed, seeded, and sliced thin
  • ½ of a green bell pepper, stemmed, seeded, and sliced thin
  • 2 cloves garlic, sliced thin
  • ½ teaspoon kosher salt


  1. Soak the plank: Put the plank in a large container, weigh it down, and cover with water. Soak for at least one hour.
  2. Season the beef: Sprinkle the ribeye’s evenly with the salt and pepper. Let rest at room temperature for one hour, or up to overnight, refrigerated.
  3. Set the grill up for indirect high heat: Set the grill up with two heat zones – one zone set to high heat; one zone set to no heat. For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in a thick pile covering half of the charcoal grate, about two coals deep. This leaves the other half of the charcoal grate empty.
  4. Prep the pepper and onion topping: While the grill is preheating, slice the onions, peppers, and garlic. Toss in a medium bowl with the salt, then set aside.
  5. Char the plank and sear the steaks: When the grill is ready, remove the plank from the water and let excess water drip off. Put the plank over the high heat part of the grill and leave it until it is blackened on the bottom and starting to smoke, about 3 minutes. Move the plank to the unlit side of the grill, flip the plank over so the blackened side is facing up. Put the ribeye steaks on the grill over the coals and sear until they are well browned on the bottom, about 4 minutes. Flip the steaks onto the plank, browned side facing up, and top each steak with a handful of the pepper and onions.
  6. Plank cook the steaks: Cook with the lid closed until the steaks reach a 125°F internal temperature for medium-rare, about 25 minutes. (For rare, cook to 120°F; for medium, cook to 135°F). Remove the plank to a heat safe surface (I put the plank on a rimmed baking sheet with a towel under it).
  7. Serve: Let the steaks rest for 10 minutes. Cut the bone away from the ribeye, then slice the steaks and serve, topping with the peppers and onions that escape while you are carving.


Place the oven rack in the middle position and preheat oven to 400 degrees Celsius.

When using a grilling plank be sure to put plank on a cookie sheet or place foil underneath to catch drips.

Once the planked food is in the oven turn temperature down to 375.


Turn BBQ on high to warm up

Once hot, place your rubbed or marinated food on the plank, skin side down, and onto one side of the BBQ, reduce only that sides temperature to low. Reduce the other sides temperature to medium. (If you have an extremely hot BBQ consider turning the plank side burner off after the plank has started to smolder)

The plank should start to crackle and smolder. This creates the smoke!

Check your plank occasionally, if you have a flare up, which is normal, use a spray bottle filled with water to spritz out the flames. You want your plank to be smoldering, not flaming. Make sure while you’re checking your plank that a very minimal amount of smoke escapes.

Remember that when cooking with a cedar plank your cooking time will double!

When cooked to desired tenderness, carefully remove plank and place on a cookie sheet or foil before plating.