Learn to grill steak like a champ: this steak wins cook-offs and makes people ask for seconds. A layered rub, slow heat, and a hot sear bring it all together-simple steps, big flavor.
Start by giving the ribeyes a quick trim-remove any hard or waxy fat that won’t render down on the grill. Once they’re cleaned up, place them in a large ziploc bag along with 1/4 cup of brisket mop. Seal the bag tight and move the steaks around so the mop coats everything evenly. Let them marinate in the fridge overnight, or for at least 2 hours if you’re pressed for time. This step sets the base flavor and helps tenderize the steak just a touch.
When it’s time to cook, pull the steaks out of the bag and let them come to room temperature. No need to rinse - season both sides generously. Start with a full coating of Cow Cover rub, then layer on Dirty Bird Hot for heat, and finally a lighter sprinkle of Texas Beef rub for depth. Make sure to cover the edges, too. Let the steaks sit out while you fire up the grill.
Set up your grill for two-zone cooking: one side hot for searing, the other cooler for indirect heat. Place a thermometer probe in the thickest part of one steak, then set them both on the indirect side. If you're aiming for medium doneness, set your alarm to 95ºF (35ºC). For rare to medium-rare, go with 80ºF (27ºC).
Once the internal temp hits your target, move the steaks to the hot side of the grill. Sear each side for about 45 seconds to 1 minute, or until you get a char that looks good to you. Flip once, press gently for good contact, and let the flames do their work. When both sides are seared, check internal temp-it should be around 127ºF (53ºC) for a perfect medium. If you're not quite there, slide the steaks back to indirect heat for another minute or two until they hit the mark. Then it’s time to rest.
Pull the steaks off the heat and wrap each one in foil with a tablespoon of butter. The butter melts as the meat rests, soaking back into every bite along with the juices. This 20-minute rest isn’t just a pause-it’s where all the flavor pulls together, and the texture relaxes for that tender, juicy bite. Let them sit in a warm spot while you finish up sides or toast some bread.
After the rest, unwrap, slice across the grain, and don’t forget to pour those buttery juices right over the top. What you get is a crusty, juicy, well-seasoned steak with just enough heat and smoke to make it unforgettable. Whether it’s plated fancy or straight off the cutting board, this is championship-level steak done right.
Enjoy!
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