BBQville Championship Ribeye Steak Cooking Instructions

BBQville Championship Steak - 101

1. Steak Selection - Fresh never frozen and lots of marble throughout the cut. The little white lines should look like a road map of DFW metro instead of West Texas!
2. Kosher Salt Cure - cover steak with salt on all sides and let rest for 20 minutes. Wash completely and pat dry with paper towels
3. Optional Step - Use amaze-n tube smoker (www.amazenproducts.com) and cold smoke with your favorite pellets (mesquite or hickory is my preference) for about an hour. This adds a mild smoke flavor and an extra layer to the flavor profile.



"Lucky Ace" Steak Seasoning

4. Apply your favorite rub - Our BBQville "Lucky Ace" steak seasoning has been very consistent in competitions but I always recommend that you play and create your own spice profile. If you can run the spices through a magic bullet or coffee grinder you will make a dust and it will help cover the steak and not fall off during grilling.
5. Cover and rest at room temperature - Put in tupperware or whatever you do and let it rest and warm to room temp. Main point is to allow the meat to relax and warm up like you do when sitting on a beach. The muscles relax and will produce a better end result.
6. Bring on the heat - Get your grill as hot as you can, we use lump charcoal and chunks of wood as our base. I recommend that you use a temperature gun to know how hot the grill is, the goal is 650 and above. For competition we try to get around 900 when possible.
7. Competition Tip - I use grillgrates for the marks. You can look them up at www.grillgrate.com, tell them that Buesing sent ya!
8. 
9. The Sizzle - for a base rule of thumb, think 3 minutes a side. a.) 90 seconds turn b.) 90 seconds flip c.) 90 seconds turn d.) 90 seconds, now temp steak in the center looking for around 133 - 140 degrees. 133 is medium rare-ish.
10. Remove from grill - Cover and Rest steak! (Enjoy a frosty while waiting) at least 10 minutes
11. Over the top application - Right before consumption, get a cast iron skillet blazin hot and add some garlic butter and herbs and whatever makes you feel warm inside. Sear steak for 10-15 seconds per side and sear some of the outside marble.
12. Serve and Enjoy the praise of finally cooking a steak correctly. My motto "The cow gave his life for the cause, don't kill it twice" 

Let me know how you tweaked the steps, Play, Create and Enjoy!        
                                                            - Brad Buesing