Ribeye Steak Recipe - Competition

Here are some tips from an experienced barbeque winner and master so you can enhance your grilled steak game! Winning a ribeye steak competition is an art form rather than an exact science.

YOU WILL NEED

• 2 Ribeye Steaks
• Kosmos Q Cow Cover Rub
• Kosmos Q Dirty Bird Hot Rub
• Kosmos Q Texas Beef
• 7 oz (about 1/2 bottle) Kosmos Q Brisket MOP
• 10 oz Distilled Water
• 1 Stick Salted Kerrygold Butter (Gold Pack)
• Finely Ground Pink Himalayan Salt

THE PREP

Fill a bottle with water and brisket mop. Until you arrive at the competition, keep the food in the refrigerator or cooler.

Choose steaks that have a large cap and little fat between the cap and the rest of the steak. Trim the silverskin, tail, and any excess fat. Use a fork or a jaccard to tenderise. Use butcher thread to bind the steaks after moulding them into the proper shape. Create a few loops all the way around the steak before tying a knot.

Use butcher thread to bind the steaks after moulding them into the proper shape. Create a few loops all the way around the steak before tying a knot.

Drain liquid once finished. Use a medium amount of Cow Cover, a medium amount of Dirty Bird Hot, and a light amount of Texas Beef to season both sides. Then, before cooking, let the food rest for 1 hour in a cool place.

THE COOK

About 45 minutes before you begin cooking, light the grill. Melt a stick of butter in a small foil pan with some of the rub while it's heating up.

Duck fat spray should be used to the grill grates and one side of the steak once it has reached 550–650°F (288–343°C). Place the steak on the grates with the duck fat side up. Place a steak weight on it gently.

Cook for 1 minute and 15 seconds with the lid on. To get diamond grill marks, lift it, reapply duck fat to the grates, and rotate it by 40 degrees. For a further one minute and fifteen seconds, cook.

Reapply the duck fat spray after rotating to the opposite side.

At about 127°F (53°C), remove the meat. It will continue to cook in its juices up to 130-140oF (55-60oC), making it the ideal medium steak for competition in SCA.

THE PAYOFF

Place the steaks in a foil pan right away, then cover with butter. For 10 minutes, cover and rest. Sprinkle Himalayan salt on the steak's surface.

Your steak should be placed in the turn-in box with the cap facing the bottom. Remove the twine. The steak should be arranged such that the judges may cut it in the middle, parallel to the box hinge.

Give your steak a turn, then relax and eat it.

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