Gunpowder - Ribeyes

EQUIPMENT

• Big Green Egg (or similar ceramic grill)

• Charcoal

• Meat thermometer

• Tongs

INGREDIENTS

• 2 ribeye steaks (1.5 to 2 inches thick)

• 3 tablespoons Gunpowder spice blend (Salt, Pepper, Garlic blend)

• 2 tablespoons olive oil

• Fresh rosemary sprigs (optional, for garnish)

• Butter (optional, for finishing)

INSTRUCTIONS

• Preparation:

  • Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30-45 minutes. This ensures even cooking.

• Seasoning:

  • Pat the steaks dry with paper towels to remove any excess moisture.

  • Rub both sides of the steaks with olive oil. This helps the seasoning stick and prevents sticking on the grill.

  • Generously sprinkle the Gunpowder spice blend on both sides of the ribeyes, ensuring an even coat. Press the seasoning into the meat with your hands.

• Setting Up the Big Green Egg:

  • Fill the firebox with charcoal and light it. Allow the temperature to rise to 500°F (260°C) for direct grilling.

  • Place the grill grate on the Egg and let it heat up for about 10 minutes.

• Grilling the Steaks:

  • Once the grill is preheated, place the ribeye steaks directly on the grill grate.

  • Sear the steaks for 2-3 minutes per side with the lid closed, creating a nice crust. Avoid moving the steaks around too much.

  • After searing, move the steaks to a cooler part of the grill (indirect heat) to finish cooking. Close the lid and adjust the vents to maintain a temperature around 400°F (204°C).

• Cooking to Temperature:

  • Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 125-130°F; for medium, aim for 130-135°F.

  • Once the steaks reach your desired doneness, remove them from the grill.

• Resting:

  • Let the steaks rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat.

• Finishing Touches:

  • Optionally, while the steaks are resting, you can place a pat of butter on top of each steak to melt and add extra richness.

  • Garnish with fresh rosemary.

• Serving:

  • Slice the ribeye steaks against the grain for the best texture and tenderness.

  • Serve with your favorite sides and enjoy!