Father's Day is right around the corner and Grillocracy is firing up what could possibly go down as one of the best steak you've ever eaten!
It all begins with the steak and for this recipe I opted for one of the most visually epic cuts out there -- the massive cowboy ribeye steak from Double R Ranch*. If given enough advance notice, your local butcher can most likely provide a bone-in cowboy chop. As for the grade of beef, the flavorful marbling of fat within the steak increases as you move from the least expensive select to choice to select so it is worth spending a little more for prime if you can afford it (note: Double R Ranch cowboy ribeyes are rated prime and are wet aged for at least 28 days for additional beefy flavor).
Next up is the seasoning...a salty blend that is applied several hours before grilling in order to help increase the flavor and moistness of the meat (you can learn more about the benefits of dry brining here. When it comes to seasoning steaks, the simpler the better so that the flavor of the meat truly shines through. For this recipe, I use a basic blend of Kosher salt, ground pepper, onion powder, granulated garlic, and smoked paprika.
Reverse searing is a 2-zone grilling method in which larger cuts of meat (in this case a 2lb. ribeye steak) are started over indirect heat in order to slowly bring the steak to temperature while also absorbing flavorful smoke. The steak is then finished over high heat to create a perfectly browned crust. To set up your fire for 2-zone cooking, simply place pre-heated briquets on one side of the grill's charcoal grate leaving the other side cool.
Butter makes everything better, including steak. While regular unsalted butter (there is no need to add more salt to the steak as it has already been liberally seasoned prior to cooking), a compound butter in which various ingredients have been blended in (think roasted garlic, chopped bacon, blue cheese, and other ingredients that compliment the steak) adds a whole new level of flavor (in this case a rich compound butter containing roasted bone marrow)
Resting the Steak
Now that you have grilled the steak to perfection, it's time to exercise a little patience to ensure the meat remains moist when you cut into it. Once the steak comes off of the grill, allow the steak to rest for 5-10 minutes to allow the internal juices to be reabsorbed by the meat versus rushing out of the steak when cut into straight from the grill. Now it's time to dig in!
GRILLED FATHER'S DAY COWBOY RIBEYE WITH MARROW BUTTER
1 Double R Ranch cowboy ribeye, approximately 2lbs.
2 tsp. Kosher salt
1 tsp. smoked paprika
1/2 tsp. ground black pepper
1/2 tsp. granulated garlic
1/2 tsp. onion powder
3 tbsp. room temperature unsalted butter (I use Land O' Lakes European-style Sweet Cream Butter)
2 marrow bones, approximately 3 inches long and split lengthwise (ask your butcher for marrow bones)
2 springs rosemary
Combine salt, pepper, granulated garlic, onion powder, and smoked paprika in a small bowl. Stir to combine. Season the ribeye well on both sides with the dry rub mixture. Set the steak on a wire rack set on a plate or baking sheet and refrigerate for 2-4 hours.
Prepare grill for 2-zone grilling (learn how here). Adjust bottom vents to bring the grill temperature to approximately 450 degrees. Place marrow bones on the hot side of the grill, top with rosemary sprigs, and allow them to roast for 15 minutes. Remove bones from the grill, scoop softened marrow from the bones, and mix 1/2 tbsp. marrow with the unsalted butter. Set the marrow butter aside until ready to use.
Add 2-3 chunks of your favorite smoking wood to the charcoal side of the grill. Remove the steak from the refrigerator and set on the cool side of the grill. Cover the grill and allow the steak to smoke until it reaches an internal temperature of 115 degrees (we recommend investing in a quality instant read thermometer such as the Thermapen). Open the grill's bottom vents fully and allow it to heat with the lid removed for 2-3 minutes until the grill temperature exceeds 500 degrees.
Move the steak to the hot side of the grill and sear the steak on both sides until it reaches an internal temperature of 130 degrees for medium-rare.
Remove the steak from the grill, plate, and top with approximately 1 tbsp. of marrow butter (the rest of the marrow butter can be served with crispy bread). Allow the steak to rest for 5 minutes then serve.
* The steak used in this recipe was provided by Double R Ranch for recipe testing purposes.