As a BBQ enthusiast and all around food lover I find pleasure in exploring how to make great foods and also the methods in which to continuously improve on my cooking game.
This week I stumble on news that the Steak Cookoff Association (SCA) has a BBQ event near my area. A spark was ignites. Am I good enough to cook at a competitive level? I think the more appropriate question is, am I too lazy to pack up my gear and drive an hour away to spend $140 bucks on BBQ? All this just to tempt my ego? The answer, its quite likely lethargy will kick in and I will opt to BBQ at home with my own cold beer instead.
I have till August to make up my mind. So in the mean time, why not cook a practice ribeye!? So, lets season the meat and start the fire!
Process and Preparation
First lets pull the ribeye from the refrigerator and season with salt. We allow the salt do it’s work and let the meat come up to room temperature as we focus on stabilizing the BBQ pit. The kamado is loaded with oak and lump charcoal. Reading the Kamado Joe’s analog temperature gauge, the fire is running smoothly at 250 °F. The temperature isn’t super critical here as my goal is to slowly bring the internal temperature of the steak to 120°. I prefer this reverse sear technique because the ribeye is bathed in a most satisfying and fulfilling smoke flavor.
At this stage we have both a BBQ that is up to temp and a salt seasoned steak. Next, lets add any desired additional seasoning. I prefer to keep it simple with freshly ground 3 pepper blend, a dusting of garlic powder, and just a splash of cayenne.
From here we can put the ribeye on the smoker. Note, I have a half moon heat deflector installed in one side of the grill and a flat cast iron half moon surface on the other side.
In that we are performing a reverse sear. First, we place the steak over the heat deflector, insert a temperature probe into the steak and close pit. I like to flip the steak around half way to 120°. This will allow both sides to evenly absorb our oak smoke.
Once we hit an internal temp of 120° we will pull the ribeye. I like tent with tinfoil to retain heat. Next, we will adjust the Kamado to allow maximum oxegyn to the fire. Achieve this by fully opening the top and lower vents. This will quickly increase our temperature and we can then sear the steak on the searingly hot cast iron. Once the temp hit 650°, the aroma of the smoked steak became too strong and I could wait no longer. A quick sear of about 2 minutes per side and our ribeye has reached perfection.
We need to rest the steak allowing the internal juices to redistribute through the meat. I like to use this time to reduce a nice chunk of good quality butter with finely diced garlic. A power move would be to add fresh herbs like thyme, rosemary, and sage if it is on hand.
Spoon this butter reduction over the steak as it continues to rest. A full 10 minute rest should suffice. Despite feeling like an eternity, it will be well worth the effort. The last thing to do is cut into the fantastic meal!
This steak turned out to be fantastic! We cooked according to the SCA rules. Meaning a choice grade ribeye was used. I can tell you for certain, this was one choice ribeye BBQ which resulted in a prime flavor meal.
- Season with salt
- Bring Pit to temp
- Season with dry rub
- Smoke to internal 120°F
- Remove steak, bring grill to desired sear temperature
- Sear steak both sides
- Rest steak 10 min
- *Optional, make butter garlic herb reduction