Learn to Grill Steak Like a Champ — From a Champ

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is lower in calories and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

rosemary

🥗Healthier: thyme

💰Cheaper: oregano

Thyme offers similar flavor with a lower cost.

Select 2 ribeye steaks, looking for good marbling and fat.

Lightly trim hard fat from the steaks, leaving the tail on.

Marinate the steaks using a brisket mop marinade, pushing it around to coat.

Season the steaks generously with Cow Cover, Dirty Bird Hot, and Texas Beef seasonings, in that order.

Let the steaks sit for a moment while preparing the grill.

Prepare the grill with hot coals on one side and no coals on the other.

Place the steaks on the grill over the side with no coals, monitoring the temperature with a thermometer.

Aim for an internal temperature of 95°F before searing.

Once at 95°F, sear the steaks over the hot coals for 45 seconds on each side.

Check the temperature after searing; aim for 127°F for medium doneness.

If the steak reaches a lower temperature, move it to the indirect heat side of the grill to finish cooking.

Cover the grill to help reach the desired temperature.

Once done, remove the steak from the grill and place it on foil.

Add cold pats of KY Gold salted butter on top of the steak to melt and add moisture.

Let the steak rest for about 20 minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens