Poor Man’s Ribeye With Steak Beautiful

Do you like Ribeye Steaks? Why Hell yeah. We all do. But there’s a little known secret. You can pay half the price for the same steak but a smaller cut called the Chuckeye Steak. Whenever Ribeye Steaks are cut, the Chuckeye is the end piece marbled just the same but the butcher charges only half the price per pound. They’re inexpensive comapred to the Ribeye, but I will warn you, they go quick.

Here’s a recipe we like to use on Ribeyes and Chuckeyes and it is guaranteed to drop jaws when served.

  • 2 Chuckeye Steaks
  • 1 Bottle of Jim Quessenberry’s Steak Beautiful Hickory
  • 1 Clove of Garlic
  • 1 Bottle Extra Virgin Olive Oil
  • 1/4 stick of butter
  • 1 Weber Kettle Grill (Offset charcoal fire or you can use a smoker if you want)
  • Charcoal

 

Let the steaks rest to room temp if they’ve been refrigerated. Lightly drizzle and rub the steaks on both sides with a thin layer of olive oil while gently massaging the Hickory Rub into the meat. This will insure the rub stays on and can form a nice little crust when seared. Now warm up your smoker/grill with indirect/offset fire. Get the fire up to a point where you’d normally smoke meats but not too hot. We use our hands to guage temp, but if you’re precise, try to hit at least 225F but no more than 250F. Place the meat on the surface and let these babies slow smoke up to 125F internal. This will give you a nice center.

In the mean time, while the steak is smoking, smash and chop the clove of garlic, place into a mixing bowl with 1/4 stick of butter at room temperature so that it is malleable and able to mix well. Mix well with the garlic until you have a consistent butter and garlic compound ready for the steaks.

Once the steaks hit 125F internal, you’re ready to take them up and let them rest. Now’s time for the searing. If you don’t have a second source of heat available, take time to stoke that fire up a bit and get the surface ready for searing. Take it up to at least 375F. If you want to sear in a pan on the stove, you can do that too, but we’re keeping this outdoors for today. Get that grate hot hot hot!

Now it’s GO TIME! Put those steaks on the grill for no more than 2 minutes per side. Don’t do anymore than that or you’ll be asked to leave promptly. Sear those beauties quickly and and pick em up. Plate them with a dollop of compound garlic butter and serve with your choice of salad, potato, or steamed veggies. Boom. Steak dinner for two under $25.

Steak Beautiful Hickory is featured in the February 2019 Grill Masters Club monthly delivery box. Use code ‘NEWYEARBBQ’ between now and January 31 for a 5% discount.

 

Lee Quessenberry

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