Chef Tom walks us through the process of direct grilling a Creekstone Farms Master Chef Choice Cowboy Ribeye on our Large Big Green Egg.
- 1 Creekstone Farms Master Chef Choice Cowboy Ribeye
- Cattleman’s Grill Smoky Chipotle Coffee Steak Rub
Trim the ribeye to remove any silver skin and/or excess fat on the outside of the steak. Rub a small amount of oil on the surface of the meat to use as a binder. Season the steak generously with Cattleman’s Grill Smoky Chipotle Coffee Steak Rub. Flip the steak and repeat the seasoning process. Rest the meat a few minutes to allow the rub to properly adhere.
Place the ribeye on the GrillGrates and grill on both sides, rotating the steak to create a cross hatch design, until the internal temperature reaches 130ºF.
Remove the ribeye from the grill. Rest 5 minutes before slicing.