Ready for a mouth-watering ribeye steak that's bursting with flavor? This recipe for perfectly seasoned and juicy steak is sure to become a favorite! With just a few simple ingredients, you can make a restaurant-quality steak that's sure to impress your guests and family.
First things first, let's prep your ribeye steak. Start by seasoning the steak on all sides with Cow Cover and Dirty Bird rubs. Allow the steak to sweat through the rub at room temperature for 10-20 minutes, so the flavors can fully penetrate the meat.
Meanwhile, preheat your cooker to 500-600ºF (260-315ºC). You're looking to sear the steak, creating a crispy exterior while keeping the inside juicy and tender.
Once your smoker is preheated, it's time to get cooking! Spray the grates and steak with duck fat -this will help prevent sticking, as well as add an extra layer of flavor. Then place the steak on the grate.
The key to cooking the perfect steak is even cooking throughout. To achieve this, you want to flip often - but not too often! You know you've hit the sweet spot when the steak is cooked evenly, instead of overcooked on the outside and undercooked on the inside.
For us, this meant flipping every exactly 80 seconds, four times. After the fourth flip, a thermometer probe showed an internal temp of 135ºF (57ºC), the perfect medium rare - adjust for your preferred level of doneness.
To add yet more flavor to the steak, drizzle butter on top while it cooks. Once the steak is done, remove it from the smoker and let it rest for 10-20 minutes. This allows the juices to redistribute throughout the meat and ensures a tender, juicy piece of meat in every bite.
It's finally time for the moment of truth - cutting into your perfectly cooked ribeye steak. The exterior will be crispy and charred, while the interior juicy, and depending on your preference, might be a little pink.
The only thing that's left to do is pair your steak with your favorite sides, such as roasted vegetables or a baked potato, and enjoy.
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