Beef Ribeye with Onion Confit
September 14, 2016
- Yields: 4 servings
1½ Tbsp plus 1 tsp Pit Happens BBQ Rub
1 cup Pig's Ass BBQ Sauce
1Use a boning knife to remove excess fat and sinew from the steaks. Rub the steaks with 1½ tbsp of the Pit Happens BBQ 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
1Slice 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.
2Cut 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.
3Place the sliced onions atop the butter and sprinkle with 1 tsp of Beef Rub; gently toss to combine.
4Make 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
1Remove the top grate from the charcoal grill. Place coals in a chimney starter.
2Spark 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
1Place the packet on the hot grill grate over the unlit part of the grill.
2Close the grill and cook for 1 hour or until the onions are translucent.
3Use tongs to remove the packet from the grill and leave sealed while cooking the steaks.
Cook the Steaks
1Using 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.
2Leaving 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.
3Brush the tops of the steaks with the remaining oil and flip the steaks over. Cook for 2 minutes, rotate and cook 2 more minutes.
4Move 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 Pig's Ass BBQ Sauce over the tops of the steaks during the last 4 minutes of cooking.
5Transfer 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 Pit Happens BBQ Rub per 2 pounds of steak.