Directions

1. The night before you cook, pat steak dry. Sprinkle Blues Hog Beef Marinade and generously add Bold & Beefy Seasoning for a dry brine. Place on a rack overtop a rimmed sheet pan. Set in refrigerator uncovered overnight.

   Bold and Beefy Seasoning is, essentially, a flavor enhancer that brings out the beefy flavors in the meat, so no need to skip out on the seasoning.

   

2. Heat grill to around 500ºF and let the steak come to room temperature. For a charcoal grill, we recommend the Blues Hog Charcoal Briquettes for a longer, hotter burn.

   

3. Lay ribeye on the grill over direct heat to begin searing.

   

4. Grill for about 3 minutes on each side to get an even sear. Rotate steak, being mindful of aligning grill marks. Add more seasoning, if desired.

   

5. Move ribeye to a non heated side of grill, out of direct heat, and finish cooking until the internal temperature reaches the desired doneness. Follow this guide:

   Rare - cook for 4 minutes or an internal temperature of 125°F

   Medium-rare - cook for 5 minutes or an internal temperature of 135°F

   Medium - cook for 6 to 7 minutes or an internal temperature of 145°F

   Well-done - cook for 8 to 9 minutes or an internal temperature of 160 °F

6. Remove and let rest for 10 min. before serving.