Grilling a ribeye steak in your backyard is a joy few things in life can match. Cooking for your loved ones or just yourself, cracking open a cold one while waiting for those grill marks to form on a juicy juicy steak... That's how life is supposed to be.
Now follow along because this is the best backyard ribeye steak recipe!
Ingredients:
Instructions:
Get steaks with good fat marbling in the meat and a large cap with little to no fat between the cap and the rest of the steak. Trim off excess fat and silver skin from the outside of steak. Use a jaccard or a fork to tenderize your steak (optional). Season all sides with a medium coat of Cow Cover Hot and a medium coat of SPG. Then let the steaks rest in a cool location for 1 hour.
Light your fire approximately 45 - 60 minutes before you are ready to cook to give it time to come up to temperature at 550-650ºF (288-343ºC). While the grill is heating up, melt a stick of butter in a small foil pan, and mix in the steak rub. Before you put the steak on your grill, spray the down-facing side with cooking spray. Place steak on the grill and gently put a steak weight on it to help press it down and keep your grill marks straight.
Close the lid and cook for 1 minute and 15 seconds. Lift it, reapply duck fat to grates, and rotate by 40º to get diamond grill marks. Cook for another 1 minute and 15 seconds. Repeat for the other side, reapplying duck fat spray each time you rotate.
For a medium to medium-rare steak, pull off the heat at about 127ºF (53ºC). It will keep cooking in its juices up to 130-140ºF (55-60ºC). When the steak hits the desired temperature remove it from grill and put it in a foil pan. Drizzle with the seasoned butter over the top. Cover the pan and rest the steak for 10 minutes. Apply the finely ground Himalayan salt over the top of the steak. Add some Texas Beef rub if you want a little extra pop (optional).
Finally, serve your steaks to your family and friends and prepare to be a hero!
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