Cowboy Ribeye | PK Grill | Heath Riles

This Cowboy Ribeye Recipe is one of the best you’ll ever have. It’s cooked to perfection on the PK Grill and seasoned with two flavorful rubs. The steak melts in your mouth and is so juicy, thanks to a few savvy chef’s hacks. You’ll never look at ribeye the same way again.
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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Everyday Rub bit.ly/3cRtASw
• Killer Hogs TX Brisket Rub bit.ly/3mlFSH7
• PK 360 Grill amzn.to/377vVHT
• Royal Oak All Natural Briquettes amzn.to/3zLzVtZ
• Royal Oak Tumbleweeds amzn.to/3mkOzCb
• Black Gloves amzn.to/3yiREc9
• Stone + Wood Cutting Boards etsy.me/2RDvpNO
• Olive Oil Squeeze Bottle amzn.to/3rnDnb8
• YETI Rambler 30 oz yetius.pxf.io/...
• ThermoWorks ChefAlarm bit.ly/43v1tSS
INGREDIENTS:
• Heath Riles BBQ Everyday Rub
• Killer Hogs TX Brisket Rub
• Cowboy Ribeye (ours was 3.25 lbs)
• Olive Oil
• Pads of Butter (if desired)
DIRECTIONS:
1. Set up grill for a 2 zone fire, we used our PK 360.
2. Trim meat to your liking.
3. Coat steak in olive oil.
4. Season steak with Heath Riles BBQ Everyday Rub and Killer Hogs TX Brisket Rub.
5. Spray grates on grill with spray (olive oil, Pam, whatever you wish...)
6. Put steak on grill and allow to cook for a minute and a half.
7. Flip steak after a minute and a half and then flip. Continue this process until you have your desired grill marks. We did this process for about 7 minutes until we moved our steak over to the cool zone.
8. Move steak to cool side of the grill, place a ChefAlarm in if you wish and set to 120º or desired temperature.
9. Once steak is finished, remove from grill and allow to rest.
10. Place pads of butter on resting steak and loosely cover while resting. Allow to rest for about 15 minutes.
11. ENJOY!
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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