Back when I started grilling, I came across this ribeye steak recipe - this was before YouTube and online BBQ communities. This was the steak recipe that changed my life, and it will probably change yours too!
Now here’s the first secret I’m going to share with you: put the steak in a Ziploc bag, and pour in ¾ to a whole bottle of soy sauce (that’s why I said get the cheap stuff!) That’s right, we’re marinating the ribeye steak in soy sauce.
Pull/squeeze all the air out of the bag and seal it. Then set it in your fridge on a plate to avoid spillage. Let the sauce work on the meat for at least 45 minutes, flipping every 10 minutes.
Now here’s the second secret for today: a quick recipe for compound butter. Spreading this onto the steak as it comes off of the grill, is going to blow your taste buds into orbit!
Simply put 3 pats of butter, 3 minced cloves of garlic, a little bit of thyme, and some rosemary in a small bowl and mix until smooth. Pro tip: it will be a lot easier to mix if the butter is at room temperature.
While the steak is marinating, go ahead and prepare your pit. Set it up for 2 zone cooking - meaning the heat source is underneath one side of the grates, making it sizzling hot, while the other side benefits from radiant heat. Close the lid and let the temp rise.
Once the steak is done marinating, get it out of the bag, and season it up. I did a base coat of Cow Cover, followed by a coat of Texas Beef to crank the dial up a few notches - but you can use anything you like on your steak. Make sure to cover both sides, as well as the edges, with rub.
Place a cast iron pan over direct heat and melt some butter in it. Chop up the mushrooms and throw them in the pan, seasoning with Texas Beef for that extra kick.
At the same time, place the ribeye over indirect heat. Move the mushrooms around in the melted butter, then move the pan over to indirect heat and close the lid.
Keep an eye on the internal temperature of that steak. Once it reaches 100ºF (37ºC), it’s time to rock’n’roll.
First, stir the heavy cream into the mushrooms to thicken them. Then, while that’s happening, move the ribeye steak over to direct heat and give it a sssizzling hot sear (and some cross-hatch marks while you’re at it).
Pull the steak at 127ºF (53ºC) for medium rare, and brush with some of the molten compound butter we made earlier. Can you smell that? That’s what a life-changing steak smells like.
Wrap the steak in aluminum foil and let it rest for 10 minutes. Cover the pan with mushrooms & heavy cream and rest it for the same time. When that’s done, slice the steak, and garnish with the creamy mushrooms and some chives.
Can’t wait to dig in? Well, don’t! This steak recipe changed my life, and I’m pretty sure it’s gonna do the same for you.
Cheers!
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