How to Direct Grill Cowboy Ribeye Steak

Direct Grilled Cowboy Ribeye Steak Recipe

Ingredients

• 1 Creekstone Farms Master Chef Choice Cowboy Ribeye
• Cattleman’s Grill Smoky Chipotle Coffee Steak Rub

Instructions

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.