Grilled Ribeye Steak

Steps

1. Select ribeye steaks that are about 1 lb each and between 1 1/4 to 1 1/2 inches thick. Look for the spinalis area of the loin, which is considered very tender.
2. Lightly trim any excess hanging fat or uneven edges with a knife to ensure uniform cooking.
3. Apply a few dashes of Worcestershire sauce to both sides of the steaks to moisten the surface and help the seasoning adhere.
4. Season both sides generously with Swine Life Prime Beef (or an all-purpose beef rub), gently patting it into the meat.
5. Let the seasoned steaks rest at room temperature for 30 to 45 minutes, allowing the seasonings to meld into the meat.
6. Preheat a grill using briquettes or charcoal. Set up a two-zone fire with hot coals on one side and heat on the other.
7. Prepare the cooking grate by spraying it lightly with cooking spray and letting it burn off.
8. While the grill heats to 575°F–600°F, apply a second layer of coarse steak rub to both sides of the steaks.
9. Mix half a stick of salted Kerrygold butter with some of the coarse steak rub to create a seasoned steak butter.
10. Place the steaks on the hot side of the grill grate and let them cook for 2 minutes before rotating them slightly.
11. Continue cooking, rotating the steaks every 2 minutes (total of 4 minutes), then flip them over and continue cooking for another 2 minutes.
12. After a total of 8 minutes, move the steaks to the cooler side of the grill grate to finish cooking until they reach your desired internal temperature (e.g., 125°F–130°F).
13. Remove the steaks from the heat and let them rest for 7 to 10 minutes to allow juices to redistribute.
14. Serve the steak topped with melted seasoned butter.