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
DIRECTIONS:
- Preheat grill, smoker, or oven to 300°F — be sure to have an indirect cooking zone and a direct searing/cooking zone.
- Season steaks with a layer of Big Poppa’s Cash Cow Seasoning on both sides. Press into the meat.
- Season steaks with a layer of Big Poppa’s Double Secret Steak on both sides. Press into the meat.
- Allow seasoning to “melt” into the meat, about 10 to 15 minutes.
- 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.
- Lightly spray cast-iron pan with cooking spray or high temp oil (peanut, grapeseed, avocado).
- Place cast-iron pan in smoker on the direct searing/cooking zone. Allow your smoker to rise in temp, if possible (around 325°F).
- Once cast-iron pan is hot enough to sear (325°F), melt two 1-inch cubes of butter in the pan.
- Place steaks back into the smoker on the cast-iron pan to sear, cover with large slices of butter.
- Sear for 4 to 6 minutes each side, flipping once, until an internal temp of 128°F (or desired doneness) has been achieved.
- 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.
