BBQ Ribeye Steak
INGREDIENTS:
1 FFF Bone-in Ribeye Steak
Salt
Pepper
Garlic Powder
Onion Powder
Your Favorite Compound Butter (Optional)
DIRECTIONS:
1. Defrost the Ribeyes and bring up to room temperature.
2. Spread the spices evenly on all sides of the steak.
3. Prepare and light your Grill: For a Gas Grill, turn on one burner and place your steaks next to the heat, or turn on two burners with at least one burner between them and place your steaks above the middle burner that is off. For a Charcoal Grill, rake your coals to one side of the grill and place your steaks on the other.
4. Start your grilling on indirect heat. After about 5-10 minutes per side, move the meat over the burners on low heat to continue cooking. Once the meat hits about 110 degrees F internal, (depending on what level of doneness you like for your steak), remove from the heat.
5. Turn your grill on high, and once you are ready, move the steaks to the heat and sear. Make sure you sear at the end! This is an important step, as searing it in the beginning can make the meat tense up and become tough, while searing at the end lets the meat slowly come up to temperature and render the fat into the meat, making for a much more enjoyable steak. For medium rare, remove from heat at around 130-135 degrees F internal, and let it rest for at least 5-10 minutes, adding your compound butter over the top of the steak while it rests. (This will allow it to finish cooking, and redistribute all of the meat's juices).
6. Once the meat has rested: Plate, Serve and Enjoy!
1 FFF Bone-in Ribeye Steak
Salt
Pepper
Garlic Powder
Onion Powder
Your Favorite Compound Butter (Optional)
DIRECTIONS:
1. Defrost the Ribeyes and bring up to room temperature.
2. Spread the spices evenly on all sides of the steak.
3. Prepare and light your Grill: For a Gas Grill, turn on one burner and place your steaks next to the heat, or turn on two burners with at least one burner between them and place your steaks above the middle burner that is off. For a Charcoal Grill, rake your coals to one side of the grill and place your steaks on the other.
4. Start your grilling on indirect heat. After about 5-10 minutes per side, move the meat over the burners on low heat to continue cooking. Once the meat hits about 110 degrees F internal, (depending on what level of doneness you like for your steak), remove from the heat.
5. Turn your grill on high, and once you are ready, move the steaks to the heat and sear. Make sure you sear at the end! This is an important step, as searing it in the beginning can make the meat tense up and become tough, while searing at the end lets the meat slowly come up to temperature and render the fat into the meat, making for a much more enjoyable steak. For medium rare, remove from heat at around 130-135 degrees F internal, and let it rest for at least 5-10 minutes, adding your compound butter over the top of the steak while it rests. (This will allow it to finish cooking, and redistribute all of the meat's juices).
6. Once the meat has rested: Plate, Serve and Enjoy!
