How I Won A Steak Competition

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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


Prep Directions:

  1. Remove steak from the fridge and package and allow to breathe and rest for 10 minutes prior to seasoning
  2. 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:

  1. Take the ribeye steak out of the package and place onto a cookie sheet
  2. Allow to rest at room temp for 10 minutes
  3. Rub each side of the ribeye steak with a very light coat of the canola/olive oil blend
  4. Season the steak on both sides with a blend of the Rub-A-Dub and Island Boys Coffee Rub
  5. Rest the steak and let the rub work for 10 - 15 minutes
  6. Open the Weber Grill, load your GrillGrates on the right side of the grill, over the sear station
  7. Ignite the Weber on the right side burner ONLY and adjust temp to 250˚
  8. Once Weber has reached 250˚, load the steaks onto the left side of the grill, on the warming rack
  9. Load the weber connect probe into the steak and set an alarm for 105˚
  10. 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)
  11. Adjust grill to HIGH (600˚ or above) and light ALL burners
  12. Allow the grill and Grill Grates to heat up to temp, approx. 15 minutes
  13. Place the steak on the Grill Grates over the sear station and gently press the steak into the grate
  14. Close the lid and sear the steak for 3 minutes, lift the steak and rotate 180˚
  15. Place the steak on the grill grates and gently press into the grate
  16. Sear for another 3 minutes
  17. Carefully flip the steak and sear / finish the second side to 118˚
  18. Steak will CARRY over cook, allow 3-4 minutes of resting to help settle the juices and temperature of the steak
  19. While steak is warm, place 1 pad of butter on the steak and allow to melt
  20. Drizzle with 2-4 drops of truffle oil
  21. Lightly dust with Rub-A-Dub as desired
  22. 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.