I decided to enter my first steak competition and actually won it on the first try! How cool is that? So now let’s walk you through the steps I took to deliver an award winning ribeye steak on my Weber grill.
Print Recipe Here: How I Won A Steak Competition
Yield: 1 Amazingly Perfect Steak
Prep time: 10 Minutes
Cook time:
Indirect Cooking – 10-12 Minutes
Direct Cooking / Final Sear – 3 Minutes Per Side
Ingredients
- 1 ea Ribeye Steak, 14 - 16 oz wt
- ½ tsp Canola/Olive Oil Blend
- 1 tsp Rub-A-Dub Seasoning, 5280 Culinary
- 1 tsp Island Boys Coffee Rub, 5280 Culinary
- 2 tbsp Salted Butter
- 1/8 tsp White Truffle Oil
Prep Directions:
- Remove steak from the fridge and package and allow to breathe and rest for 10 minutes prior to seasoning
- Lightly oil both sides of the steak and allow the seasoning to work for 10-15 minutes or while the grill is heating to 225˚
Cooking Directions:
- Take the ribeye steak out of the package and place onto a cookie sheet
- Allow to rest at room temp for 10 minutes
- Rub each side of the ribeye steak with a very light coat of the canola/olive oil blend
- Season the steak on both sides with a blend of the Rub-A-Dub and Island Boys Coffee Rub
- Rest the steak and let the rub work for 10 - 15 minutes
- Open the Weber Grill, load your GrillGrates on the right side of the grill, over the sear station
- Ignite the Weber on the right side burner ONLY and adjust temp to 250˚
- Once Weber has reached 250˚, load the steaks onto the left side of the grill, on the warming rack
- Load the weber connect probe into the steak and set an alarm for 105˚
- Once alarm goes off at 105˚, remove the steak to a pan. Leave the weber connect probe in the steak (cook time will be approx. 35 minutes)
- Adjust grill to HIGH (600˚ or above) and light ALL burners
- Allow the grill and Grill Grates to heat up to temp, approx. 15 minutes
- Place the steak on the Grill Grates over the sear station and gently press the steak into the grate
- Close the lid and sear the steak for 3 minutes, lift the steak and rotate 180˚
- Place the steak on the grill grates and gently press into the grate
- Sear for another 3 minutes
- Carefully flip the steak and sear / finish the second side to 118˚
- Steak will CARRY over cook, allow 3-4 minutes of resting to help settle the juices and temperature of the steak
- While steak is warm, place 1 pad of butter on the steak and allow to melt
- Drizzle with 2-4 drops of truffle oil
- Lightly dust with Rub-A-Dub as desired
- Serve to your guests and watch them drool
Choosing Steaks 101
- Look for Steaks with a big Ribeye Cap (Spinalis)
- Look for steaks with a smaller kernel of fat, this is what makes the steak curl when it gets hot
- Thick steaks ranging from 14-16 oz are going to be perfect for grilling
- Choose well marbled steaks, prime or upper choice grade.
- Marbling is fat that adds flavor and moisture
Trimming Steaks
- Trim off of the fat and gristle on the edges
- Gristle and fat makes it chewy, ruining the steak
- But, make sure to leave a little bit of fat to add moisture and flavor
- If the fat is falling off, take it off.
For more helpful tips and advice, visit a Neighborhood Ace or visit Ace Hardware's Tips & Advice online Published on 2/9/2021. Always follow manufacturer's instructions before using any product.