Caveman Cowboy Ribeye with Stubb’s Butter
- Bone In Ribeye or T-Bone
- Stubb’s Steak Rub
Stubb’s Compound Butter (Mix ingredients and refrigerate)
- 1 Stick of Butter (Room Temperature)
- 3 TBS of Stubb’s Bar-B-Q Rub
Heat your lump charcoal in a chimney or inside the grill until it is WHITE hot. Once the charcoal has turned white, spread the lumps out to try and even out the cooking surface. While the lump coals are heating up, remove the steaks from the fridge. Allow them to come to room temperature before seasoning. This should only take about 30 minutes. Once the steaks are at room temperature, season with Stubb’s Steak Rub. Use more than you normally would as some will fall off during the cooking process.
Once the grill is heated up and ready to go, place the steak directly on top of the white hot coals. The thicker the steak, the longer it will stay on the coals. Leave the steaks on the coals for 3-4 minutes (per side) at the most. (If you do not achieve your ideal internal temperature in this amount of time, you can finish them indirectly and away from direct heat.) Once the steaks near your desired internal temperature remove and let them rest for 10 minutes. (Keep in mind that the internal temperature of the meat will continue to rise between 5 – 7 degrees once you remove it from the heat source.) If you have any lump coal sticking to the steaks, just brush them off with your BBQ tongs. It’s that simple. As they are resting, add a few pats of the Stubb’s compound butter. This will melt into the steak and add another layer of fantastic flavor.
*This butter is also great on baked potatoes, garlic bread, grilled veggies and any good cut of meat.Print This Recipe