This is the steak that wins championships - literally. With just a few simple steps, the right seasonings, and a bit of confidence, you can turn an ordinary ribeye into a $10,000-worthy masterpiece cooked to perfection.
Start with the best ribeye you can get your hands on - this is where great steak begins. At home, give it a quick trim to remove any hard outer fat, which won’t render well on the grill. If you’re going for a true competition look, cut off the “tail” of the ribeye to give it that perfect round shape. Don’t toss those trimmings, though - they’re pure flavor and make for a cook’s snack while you grill. Next, tenderize the steak by poking it all over with a fork or the tip of a sharp knife. This helps the marinade soak in deeper, setting you up for flavor and tenderness in every bite.
Place the steak in a large zip-top bag and pour in about half a bottle of Kosmo’s Q Brisket Mop. Seal the bag tightly, removing as much air as possible. Let the steak marinate at room temperature for 30 minutes to an hour. This short soak gives it a boost of moisture and flavor that sets it apart from a basic grilled steak.
While the steak marinates, get your charcoal grill going. With the temperature still climbing, place a disposable foil pan on the grates to melt 1/4 stick of unsalted butter (or more, depending on how many steaks you're cooking).
When you're about to cook, take the steak out of the marinade and pat it dry thoroughly with paper towels. This is key for getting a good crust. Now it’s time to layer flavor: season the steak evenly on both sides with Kosmo’s Q Cow Cover rub, followed by Dirty Bird Hot, and then Texas Beef. Don’t forget the edges; roll the steak on your cutting board to pick up any rub that fell off.
With your grill at high heat, set the steak on the grill, drizzle on some butter, and close the lid. Grill for 1 minute 30 seconds, then rotate it 45° to create perfect diamond grill marks and cook for another 1 minute 30 seconds. Flip the steak, brush with more melted butter, and repeat the process. You’re aiming for 127°F (53°C) in the center for a perfect medium rare - the sweet spot most competition judges prefer. Adjust to your liking if you prefer a different doneness.
When your steak reaches that magic temperature, pull it off the grill and let it rest for at least 10 minutes. This gives the juices time to redistribute and ensures every bite stays tender and juicy.
Then slice your ribeye against the grain and admire that pink, juicy center with its charred crust. Whether you’re cooking for judges, friends, or just yourself, this recipe delivers that competition-level flavor with an approachable process anyone can master. A beginner cooks a $10K winning championship steak - and now, so can you.
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