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Cooking a Ribeye Steak Like a World Champion

Cooking a Ribeye Steak Like a World Champion

No better way to up your Reverse Seared Ribeye Steak game than learning from a World Champion! These reverse seared ribeye steaks come from years of experience in the game and experimentation to create the juiciest, most flavorful ribeye steak that has ever touched your tastebuds.

You Will Need

The Prep

As always, the journey to a perfectly cooked steak begins when selecting the meat. When shopping, opt for a cut that is around 1.25 inches thick with a lot of marbling. This combo will give you the optimal blend of flavor and tenderness.

Begin the preparation by trimming any unwanted fat from the steak. Next, apply a generous amount of rub on all sides, with a combination of Cow Cover, Dirty Bird HOT, and Texas Beef seasonings. Allow the seasoned steaks to rest for 10 to 15 minutes, giving the flavors time to penetrate the meat.

While your steaks are soaking in the flavorful goodness, take this time to prepare your cooker for indirect heat, and let it come up to temp.

The Cook

With your steaks are prepped and your cooker preheated, it's time to get cookin'! Place the steaks over indirect heat and let them come up to an internal temperature of 85-90°F (29-32ºC). Then move them over to direct heat, flipping every 45 seconds until their internal temp reaches 100°F (38°C). This gradual approach ensures a consistent cook throughout the steak.

Once done, crank up the heat to high and sear each side for 1-2 minutes. This step is crucial for developing a mouthwatering crust that seals in the steak's juices and flavors. Aim for 125°F (52°C) for medium-rare, 135°F (57°C) for medium, and 145°F (63°C) for medium-well. Keep in mind that the temperature will rise slightly even after you move the steaks away from the cooker.

Optionally, you can add an extra layer of flavor by basting the ribeye with a mixture of melted butter, garlic, and fresh herbs during the last few minutes of cooking. This adds a layer of richness and depth to the already champion-level flavors.

The Payoff

Allow the ribeyes to rest for 5-10 minutes after cooking, letting the juices redistribute. Then, as you slice into your perfectly cooked ribeye steak, relish in the juiciness and tenderness within. Ribeye steaks like these earned Cosmo the title of World Champion - and are bound to earn the respect and love of your family and friends too! 

We hope you enjoyed this one. Catch you on the next recipe!

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