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  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us

Recipes BBQ Inspired cast-iron ribeye
cast-iron ribeye

cast-iron ribeye

Difficulty Rating: difficulty rating

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serving size: 15-20
prep time: 15 minutes
cook time: 30 minutes
cut: ribeye
method: smoke

Seasonings, butter and a cast-iron pan is all you need to make the perfect ribeye steak.

Ingredients

1 Chairman’s Reserve® boneless beef roast, sliced into ribeye steaks about 2–2.5 inches thick
3 to 5 tablespoons Big Poppa’s Cash Cow Beef Rub
3 to 5 tablespoons Big Poppa’s Double Secret Steak Seasoning
2 sticks unsalted butter

cast-iron ribeye

Directions

  1. Preheat grill, smoker, or oven to 300°F — be sure to have an indirect cooking zone and a direct searing/cooking zone.
  2. Season steaks with a layer of Big Poppa’s Cash Cow Seasoning on both sides. Press into the meat.
  3. Season steaks with a layer of Big Poppa’s Double Secret Steak on both sides. Press into the meat.
  4. Allow seasoning to “melt” into the meat, about 10 to 15 minutes.
  5. Put the steaks on the indirect side of your smoker and cook for 8 minutes. Flip and cook for 8 more minutes on the other side. Remove from smoker and set aside.
  6. Lightly spray cast-iron pan with cooking spray or high temp oil (peanut, grapeseed, avocado).
  7. Place cast-iron pan in smoker on the direct searing/cooking zone. Allow your smoker to rise in temp, if possible (around 325°F).
  8. Once cast-iron pan is hot enough to sear (325°F), melt two 1-inch cubes of butter in the pan.
  9. Place steaks back into the smoker on the cast-iron pan to sear, cover with large slices of butter.
  10. Sear for 4 to 6 minutes each side, flipping once, until an internal temp of 128°F (or desired doneness) has been achieved.
  11. Remove from cast-iron, let meat rest for 5 minutes before slicing. Once rested, slice against the grain and serve immediately.

Pro tip: Most people cook too hot on cast-iron. Too hot and you’ll over-caramelize the outside, which makes it hard to get bumper to bumper doneness. Using an infrared thermometer to monitor the heat of the pan is a great way to make sure it doesn’t go over 325°F.

Recipe courtesy of pitmaster Sterling Ball.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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