How to Direct Grill Cowboy Ribeye Steak
Cook the perfect ribeye steak with this step-by-step guide. Learn how to direct-grill a Cowboy Ribeye Steak for maximum flavor and juiciness. Get the best out of your steak with this foolproof method.
- 1 Creekstone Farms Master Chef Choice Cowboy Ribeye
Cattleman’s Grill Smoky Chipotle Coffee Steak Rub
Preheat your Big Green Egg, Kamado Joe Big Joe, or Kamado Joe Classic Joe to 350°F. You’re going to grill directly (without the plate setter) and you’ll want to use GrillGrates for the best grill mark results.
- Trim the ribeye to remove any silver skin and/or excess fat on the outside of the steak. Rub a small amount of oil on the surface of the meat to use as a binder. Season the steak generously with Cattleman’s Grill Smoky Chipotle Coffee Steak Rub. Flip the steak and repeat the seasoning process. Rest the meat a few minutes to allow the rub to properly adhere.
- Place the ribeye on the GrillGrates and grill on both sides, rotating the steak to create a crosshatch design, until the internal temperature reaches 130°F.
- Remove the ribeye from the grill. Rest 5 minutes before slicing.
- Serving Size
- 4 oz
- per serving
- 1 grams
- 23 grams
- 4 grams
- 226 milligrams