Competition Ribeye Steak
Creating a perfect competition steak isn't always easy, but were here to help! Check out this recipe for our competition steak.
Competition Ribeye Steak
PS Seasoning
2-Jan
1 hours
1 hours
American
Beef
Creating a perfect competition steak isn't always easy, but were here to help! Check out this recipe for our competition steak.
Ingredients
14-16 oz – Ribeye Steak, boneless
1 C – Kosher Salt
3 T – BBQ General SPG Rub
1 Stick – Butter
¼ C – Bacon, cooked and chopped
1 t – Bacon Bomb
Directions
- Trim the steak. Cut away excess fat and silver-skin. Even out the edges of the steak to make an round or oval shape.
- Cover the steak with kosher salt and place in the fridge to brine for 2 hours.
- Rinse the steak in cold water and pat dry with paper towel
- Season the steak generously on all sides with BBQ General SPG rub. Allow to sit at room temperature while you fire up the grill.
- Set up your grill for indirect cooking and preheat it to 225-250 degrees.
- Truss the steak to help keep the even shape and insert meat probe to monitor temperature.
- Place the steak on the cool side of the grill and smoke/cook until the internal temperature reaches 125 degrees.
- While the steak is cooking, make the compound butter
- Combine the chopped bacon, bacon bomb and butter and mix until well combined.
- Remove the steak from the grill and wrap in foil with ½ of the butter.
- Increase the heat on the grill for direct, high heat grilling.
- Sear the steak for 1 minute, then turn it 90 degrees and cook for another minute.
- Flip and repeat for good grill marks.
- Once marked off you can enjoy right away!
