Chef Tom walks us through the process of direct grilling a Creekstone Farms Master Chef Choice Cowboy Ribeye Steak on our Large Big Green Egg, similar to the Kamado Joe Big Joe or Kamado Joe Classic.
Direct Grilled Cowboy Ribeye Steak Recipe
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.
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