|Competition Barbeque Team|
Pirate Ribeye SteakThese thick cut slabs of red meat deliciousness are often know as Cowboy cut - can't tell you why. At my house they've always been Pirate Ribeyes! We top them with a herb enhanced compound butter. Whoever came up with topping a great steak with butter is either an evil madman or a genius. I'll let you decide.
These usually weight in at between 1 1/2 to 2 lbs. That's enough for 2. This recipe is for 1 steak.
Begin by making your compound butter. Simply mix the ingredients together in a small bowl. When well mixed spoon the butter on a peice of plastic wrap and roll into a log. Toss it in the refrigerator to firm up.
Mix the 1 tablespoon each of Kosher salt & coarse black pepper plus 1 teaspoon granulated garlic. Pull your meat out and rub it all over with the salt & pepper mix. Let it sit on the counter for 30 minutes or so. If you toss it on the grill straight from the ice box it won't cook evenly.
Meanwhile light your coals for the grill. When ashed over spread them evenly under your grates. (Or light your gas grill.) Close the lid and let your grates get HOT. Let them heat at least 10 minutes.
Before you throw the steak on the grill rub it with a little oil. I prefer walnut oil but any good cooking oil will work. This helps keep it from sticking and will also help will those grill marks!
Meat this thick will take about 15 minutes total cooking time for medium rare. Adjust your time accordingly. Toss your steak on the grill and close the lid. After about 3 1/2 minutes rotate your meat about 45° to create diamond shaped grill marks. After another 3 1/2 minutes flip it. 3 1/2 minutes later turn 45° and cook to desired doneness. Note: Each time you turn or flip your meat try to move it to a new spot on the grill. The meat sucks the heat out of the grill grates so by moving it each time you will get better grill marks.
After pulling your meat off allow it to rest lightly covered for about 15 minutes. Toward the end of the rest top it with a couple dollops of the compound butter. To serve cut the meat away from the bone, and either cut it it in half or slice it and divvy the slices up. Alternatively, you can wait to add the butter until after it been plated.
The bone? That belongs to the cook!