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Ribeye Steaks on the Grill

Ribeye Steaks on the Grill

I'm asked all the time what the secret is to spectacular ribeye steaks on the grill.  Here is the secret list of what it takes to make your ribeye award winning...

INGREDIENTS

1Lb. Ribeye Steaks (1/2 to 1 per person / use your judgement)
Head Country Marinade
Butcher BBQ Phosphate TR
Slap Yo' Daddy BBQ Beef Championship Rub
Accent Flavor Enhancer
Butter
Rosemary twigs bundled together into a small brush (for basting on the butter)

(the ingredients above can be substituted to what you have at home already.  The results will be just about identical so just use what you have.)

 

PREPARATION

Put some aluminum foil on a cookie sheet and lay the steaks on it.  (for easy clean-up)

Pour some marinade on the steaks and rub it on evenly, coating the steaks.  Then sprinkle them lightly with Butcher Phosphate, Accent and the Rub.  Pat them down, lightly pushing the seasons into the steaks.  Turn the steaks over and repeat.  Cover them with aluminum foil and put them in the fridge for 45 - 60 mins.  This gives all the ingredients a chance to get into the meat.

Melt the butter in a small dish so it is easy to apply to the steaks using the rosemary brush.  We will be using this to baste the steaks when we sear them.

Fire up your Arteflame and get it ready for grilling.  Add the center grill grate to get it nice and hot for the final sear.  We will be using the "reverse sear" technique where we cook the steaks first, then finish them off with a sear.

Add some cooking oil to the Arteflame cooktop and put the steaks directly on it.  Periodically turn them over to cook and brown them evenly until the internal temperature is 105F - 110F.  Now move them onto the grill grate for the final sear.

(If your grill isn't up to temperature yet, you can still put the steaks on the cooktop and get them up to temperature slowly while the grills heats up.  Just make sure the grill grate is hot enough for the final sear.)

Turn the steaks over every minute or so and baste them with the melted butter every time you do so.  The grill grate is very hot and it is easy to overcook the steaks! Take the steaks off as soon as the internal temperature approaches 120F.  They will continue cooking slightly after you take them off reaching the perfect internal temperature of 130F.

Let them rest for at least 5 minutes.

Enjoy!

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Testimonial Forbes
Testimonial Forbes 4.7/5 stars The Arteflame will be the food and fun focal point of any backyard and is equally at home on a prepared surface or grass lawn.
Testimonial Barbecue Bible
Testimonial Barbecue Bible 5/5 stars If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as it's baptismal font. Its design, at once primeval and modern, symbolizes mankind's relationship with the awesome power of fire.
Testimonial Martha Stewart
Testimonial Martha Stewart 5/5 stars I love this grill - it's made of half-inch carbon steel and corten "weathering" steel with a cooktop that heats from the center out.
Testimonial Steven Raichlen
Testimonial Steven Raichlen 5/5 stars It looks like a Claus Oldenburg sculpture. It functions like a wood burning grill & plancha. It's great for steak, fragile fish, veggies and everything in between.

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