Truffle Ribeye

• Posted on 2 February 2023
• By Skyler Spartan
• 0

We decided to do a good old fashioned ribeye cook today with some potato wedges. I'm a sucker for a good steak and it seems like a person can get a better steak off the grill than at just about any steakhouse...at least in my experience, anyway. We thought potato wedges would go well with this and they did not disappoint!

Blues Hog recently came out with some new seasonings and it was high time we gave a couple of them a try!

A good ribeye steak is a staple in our backyards and it's hard as Hell to beat a good one. This ribeye recipe is as easy as it is delicious.

The Big Green Egg is and always has been one of the best ways cook beef, veggies and the like, and in this instance, we used our MiniMax since we were just cooking for two. An essential part of a great ribeye steak’s preparation is seasoning and cooking the meat on a nice, hot grill so you can get a good sear and make sure it is cooked to sizzling perfection.

The Ingredients

These Ribeye steaks are going to be oozing with flavor and come together quickly with a very short list of ingredients:

• Ribeye steak. These steaks can be boneless or bone-in ribeye steaks. Here, we used 18oz. steaks that were cut to roughly an inch and a quarter thick.
• Blues Hog Truffle & Chop Rub. This is a unique mix of truffle, salt, sugar and vegetables. Use it to season your ribeyes.
• Blues Hog High Flyin' Chicken Rub. This is a fantastic BBQ blend of butter, salt, garlic, sugar, and onion. It brings a bold garlic butter flavor to the table for your wedges.
• Instant Read Thermometer.  In this case, we used our Thermoworks Thermopop 2 quick read, with full read times of 2-3 seconds, it gets an accurate reading before you burn the hairs off of your knuckles. (For even faster read times, check out the Thermoworks Thermapen ONE or the Fireboard Spark with read times in about 1 second!!!)

The Big Green Egg

The Big Green Egg is widely regarded as one of the best cooking devices on the planet and provides plenty of versatility whether you want you grill, roast, bake or smoke.

The Process for Making Mouth-Watering Ribeyes

The detailed procedure for these ribeyes is actually not all that complicated. Here’s the overall process:

• Using a Cast Iron Grill Grate, get your Big Green Egg going up around 450-550°F with your ConvEGGtor in place so that you can cook indirect first and so your grill grate can be nice and hot when you place your steaks on.
• Start with your taters. Cut into wedges and use some Duck Fat Spray and get an even coating on them, then lightly cover in Blues Hog High Flyin' Chicken rub.  These will take the longest, so get them on the grill, turning occasionally while you look for an even cook. Spritz with your Duckfat Spray as needed to keep from drying out.  Pull them off once your happy with the color. 
• Drop Ribeye steak. Remove your convEGGtor and replace your Cast Iron Grate, then place your steak down on the grate and press down gently to make sure the full bottom side of the meat is making good contact with the grill grate. This will give you those nice grill marks just like you see at an open flame steakhouse.  We typically set a time for 90 seconds so that we can rotate the steak between 45-90° to get a nice diamond pattern on the surface of the steak.  Not only does this look fancy, but it helps give the surface of the meat a nice maillard reaction on a good surface area of the steak, which translates to more flavor when you eat it!  After another 90 seconds, we will check our temperature so we can see how far we've made it in the cooking process and we'll flip the steak to the other side, again, pressing down some to make sure the steak is getting good contact with the grate across the entire surface of the meat. after 90 seconds we will rotate it again, this time using your thermometer to check the temperature.  You're looking for 128° to pull it off the grill for a perfect medium-rare.  This will happen faster with a cut that isn't as thick, so your mileage may vary on this and it's important to be aware of your times and temperatures throughout. In the event that you have gone through this 4-90 second segments of cooking and your steak is not to temp yet, or your convEGGtor back in and finish your cook indirect so as not to over char the steak.

The Results

Look, if you like a good steak, you're not going to be upset about this recipe. The truffle shines through on the steak and the potatoes are delicious!

What to Serve with Ribeye

Ribeye goes great with all kinds of grilled veggies or any variation of potatoes, but the best situation is to have good friends over to enjoy with your favorite beer.

Equipment Tools

Big Green Egg, BGE Cast Iron Grill Grate, Big Green Egg Cooking Accessories, Black Latex Gloves, Mixing bowl