Sharp boning or paring knife
2 bone-in ribeye steaks (about 1 1/2 pounds each)
1 1/2 Tbsp plus 1 tsp Twist’d Q™ Texas Bold Brisket Rub (Currently in stores as American Royal Beef Rub)
1 1/2 Tbsp vegetable oil
1 Bottle of your favorite BBQ sauce
2 medium sweet onions
2 Tbsp unsalted butter
Use a boning knife to remove excess fat and sinew from the steaks. Rub the steaks with 1½ tbsp of the Beef Rub so the flavors can penetrate the steaks. Cover and refrigerate the steaks at least 2 or up to 24 hours.
Prep the Onion Confit
- Slice the onions in half, remove the skin and cut off the root and top ends. Slice the onions horizontally against the grain into ¼-inch slices.
- Cut the butter into 5 pieces. Take a sheet of aluminum foil and rub one of the pieces of butter onto the bottom of the foil, then place the rest of the butter pieces evenly onto the foil.
- Place the sliced onions atop the butter and sprinkle with 1 tsp of Texas Bold Rub; gently toss to combine.
- Make a packet with the foil, crimping the top of the foil being sure not to smash it down on the onions, leaving a steam pocket inside the packet.
Set Up Charcoal Grill for Indirect Grilling
- Remove the top grate from the charcoal grill. Place coals in a chimney starter.
- Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto one side of the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.
Cook the Onion Confit
- Place the packet on the hot grill grate over the unlit part of the grill.
- Close the grill and cook for 1 hour or until the onions are translucent.
- Use tongs to remove the packet from the grill and leave sealed while cooking the steaks.
Cook the Steaks
- Using a kitchen brush, apply half the oil to the tops of the steaks. Once the temperature of the grilling chamber reaches 450°F, use tongs to place the steaks oiled side down on the hot grill grate directly above the coals. Resist the urge to move the steaks.
- Leaving the lid open, cook for 2 minutes, then use tongs to rotate the steaks 45 degrees and cook on the same side for 2 more minutes to create crosshatch marks.
- Brush the tops of the steaks with the remaining oil and flip the steaks over. Cook for 2 minutes, rotate and cook 2 more minutes.
- Move the steaks to the opposite side of the hot grill grate over the unlit part of the grill. Close the grill and grill for 8 to 11 minutes or until an instant-read thermometer inserted into the steaks reaches 125°F for medium-rare; brush the Texas BBQ Sauce over the tops of the steaks during the last 4 minutes of cooking.
- Transfer the steaks to a cutting board, tent with aluminum foil and let stand 10 minutes before slicing.
- Have the butcher clean (French) the ribeye bones. To do this yourself, using a boning knife or a paring knife, circle the knife around each bone to create a score at the point you want to have the bone exposed. With the blade of the knife, carefully scrape the bones to remove the membrane, fat and sinew.
- Letting the steaks stand at room temperature for 1 hour to take the chill off before cooking results in even cooking, and tender, juicier steaks.
- To help ensure even cooking if the steaks are an odd shape, cut a long piece of butcher’s twine then double wrap the twine around the circumference of each steak and tie a knot.
- An instant-read thermometer is essential for checking the internal temperature of the steaks.
- Allowing the cooked steaks to stand before slicing them helps to retain their juices. The internal temperature will rise 5 to 10°F upon standing (also known as carryover cooking). To ensure the correct desired doneness, remove the steaks from the grill 5° to 10°F below the desired final internal temperature.
Use 1 tablespoon of Twist’d Q™ Texas Bold Brisket Rub per 2 pounds of steak.