By Chef Eric Gephart

Bean Buddy Split Ribeye

Portions: 2 people
Temps de cuisson: 0 - 30 min
Niveau:
Intermédiaire:
Méthode:
Grilled
|
Fumé
Nourriture:
Bœuf

Ingredients

  • Main

More Surface area, more flavor! Come check out this delicious Bean Buddy Split Ribeye Recipe with Grilled Asparagus!

Enjoy

Chef Eric

Instructions

  1. 01

    Stabilize your grill at 325˚F. Set the grill up for a semi-indirect cook using 1 deflector shield and place a grill grate over it at the highest portion of the Divide & Conquer® cooking system. Place a wood chunk in the hottest portion of the charcoal bed and wait for combustion and clean smoke.

  2.  

    Ingredients

    • 1 chunk Hickory smoking wood
  3. 02

    Cut the ribeye directly down the center of the steak, splitting it into 2 rectangle shaped loins vs 2 thinner steaks. Scruff all surfaces of the loins with a sharp knife and season the steaks and place them on the indirect side of the grill. Close the dome and smoke 5 to 10 minutes on each side. Aim for an internal temp of 100˚F.

  4.  

    Ingredients

    • 1 16 ounce Ribeye, Wooden Nickel Farms
    • 1 tablespoon Scorpion Rub, Lanes BBQ
  5. 03

    Remove the steak from the grill and slather it with Bean Buddy. Allow the steaks to rest.

  6.  

    Ingredients

    • 2 tablespoons Bean Buddy, Plowboys BBQ
  7. 04

    Raise the temperature of the grill by opening the lid and draft door completely open. Look for a minimum of 500˚F. Grill the asparagus over the direct heat, season once it starts to blister.

  8.  

    Ingredients

    • 1/2 bunch Asparagus, bases trimmed
  9. 05

    Place the rested steaks over the direct side and blister sear each side for great caramelization.

  10. 06

    Transfer the ribeye loins to a cutting board and slice into medallions. Transfer to your presentation plate and garnish with the grilled asparagus.