The Perfect Ribeye Steak!

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The Perfect Ribeye Steak!

This week we feature a Burn Pit BBQ customer and all around great cook Bill Lowery!  Thanks for sharing your amazing skills with us!

The term “perfect” when it comes to steak is a very objective term. What is perfect to one is raw to another. This recipe is the way I cook ribeye steaks to my “perfect” which happens to be Medium Rare/Medium.

I have cooked my steaks this way for many years and up until recently have always used the same seasoning on it.

That all changed when I found Burn Pit BBQ. I have tried ALL of heir rubs and every one of the handmade, small batch rubs are incredible. I found the “perfect” combination that elevates your steak game to the next level.

First I use First Strike, which is primarily for seafood but just so happens to be excellent on beef, and Fire for Effect, which is a sweet heat. These two rubs together on a good cut of beef will leave your lips thanking you and your stomach begging for seconds.

The following recipe is for an approx. 1.5” thick Ribeye steak. Also, I cook steaks on a PK Grill with Cast Iron Grill Grates.

This recipe can be accomplished on any grill as long as you get it hot enough and pay close attention to the time.

 

Ingredients:

  1. Thick Ribeye(s)
  2. A few drops of Worcestershire sauce per side
  3. Burn Pit BBQ First Strike dry rub
  4. Burn Pit BBQ Fire for Effect dry rub
  5. 2 Tablespoons Kerrygold Unsalted Irish Butter(Any unsalted butter will work)

The Process

  • Trim excess fat off of the steak, don’t trim it all just the big chunks of it.
  • Rub the steak down on both sides with Worcestershire Sauce.
  • Apply a light to medium/light layer of Burn Pit BBQ First Strike rub and then a liberal coat of Burn Pit BBQ Fire for Effect to both sides.

Let the steak rest on the counter at room temperature while you get your grill pre heated. Whether you are cooking on a charcoal grill, pellet grill or gas grill, the temperature will need to be around the 650 degree mark.

Once the grill is up to temperature, around 650, place the steak on the grill directly over the coals. *If using Grill Grates, press down on the steak with light pressure for about 5 seconds*

  • Close the lid and set a timer for 1 minute 45 secs.
  • Once timer goes off, turn the steak a ¼ turn on the grill without flipping.
Close lid and set a timer for 1 minute 45 secs. Close lid.
  • Once timer goes off, carefully flip the steak. *If using Grill Grates, press down lightly for approx. 5 seconds*
  • Baste the steak with melted butter. (I use Kerrygold Unsalted Irish Butter)

Set timer for 2 minutes and close lid.

  • Once timer goes off, rotate steak a ¼ turn without flipping.
  • Baste the steak with melted butter. (I use Kerrygold Unsalted Irish Butter)
Close lid and set timer for 2 minutes.
  • Once timer goes off, remove steak from grill and let rest for 5-10 minutes.

You can follow Bill on Facebook at: Billy Joe's BBQ

Want to be a guest writer for Burn Pit BBQ?  Email info@burnpitbbq.com for more information!


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