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How To Cook Ribeye Steak : Part 2

How To Cook Ribeye Steak : Part 2

Cooking a steak ain't hard - but cooking the perfect ribeye steak, well that's another story. That's why this guide exists, so you too can go through this rite of passage for every pitmaster, and come out the other end victorious (and well fed!).

You Will Need

Ingredients:

Tools & Materials

  • Coffee Grinder
  • Steak weight
  • Hasty Bake Ranger Charcoal Chimney
  • Grill Grates
  • Duck Fat Spray
  • Meat thermometer
  • Charcoal
  • Lighter

The Prep

Getting a perfect ribeye is serious business. So no fooling around, let's get cookin' ladies and gents!

Light 1 full charcoal chimney and get it started. While that's going on, trim your steak the way you like it - just make sure to leave enough on there for you to enjoy later.

Now rub the steak first with a coat of Sizzlin Burger Rub Rub, then with a coat of Garlic Jalapeno Rub. Let it rest for at least 20 minutes afterwards - you want to allow the meat to sweat through the spices, and absorb all the goodness.

Finally, grind up 1 tbsp each of Sizzlin Burger and Garlic Jalapeno rubs, and set aside.

The Cook

Dump the coal once it's completely covered in flames, and spread out evenly in your cooker. Then spray the grates with Duck Fat, and let them heat up for 60 seconds. Place the steak on the grill grates, with the steak weight on top to hold it down.

Close the lid, and let the ribeye cook for 1 min 30 seconds. Rotate 90 degrees, and repeat. After the second turn (total cook time of 3 minutes), flip the steak. Repeat the process for the other side, but this time baste the already cooked top side with melted kerrygold butter.

After another 3 minutes and 1 rotation of the steak, check on the internal temperature. Kosmo likes his at around 130-135ºF (55-57ºC) - but you do you. If by this point the steak has not reached the desired temperature, move it away from the heat source - either to indirect heat, or use a steak shelf to get it off the grill grates. 

The Payoff

Keep a close eye on the internal temp of the steak - you don't want to overcook it. Once it's a couple of degrees shy of your target, pull it off the heat. Carryover temperature will keep cooking the inside of the ribeye steak for a few moments.

Rest the steak for at least -and this is vital- 10 minutes before eating. This will give it time to reabsorb its juices, and will bring it down to a temperature that's more agreeable to the inside of your mouth. 

**Take it up one more notch- while the steak is resting, get the Sizzlin Burger and Garlic Jalapeno rub you grinded up and run a fine powder over the top of the steak.

And once that time comes, the only thing that's left to do is hit it with some ground up rub. There's nothing holding you back from enjoying the best ribeye steak you've ever had - cooked by none other than you! No need to thank us, just enjoy your steak, and pay it forward.

Catch you on the next one!

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