If you have ever had an amazing steak at a high-end steak house you know how good a properly cooked steak can taste. But why spend 50 bucks when you can do better with your grill and some Dizzy Pig® Cow Lick seasoning. Sear your steak at a high temperature, then roast to perfection.
- Rib Eye steak***
- Dizzy Pig® Cow Lick Steak Rub
- Start your grill. You’ll need a decent load of charcoal to reach searing temperatures of at least 650°F.
- Apply Dizzy Pig Cow Lick generously to one side of the meat
- Wait 10-15 minutes before flipping so it can set and apply rub to the other side of the meat and the edges. Thicker steaks can always use a little extra salt, so you may want to begin with an even coating of coarse salt before you apply Cow Lick.
- Stabilize temperature at 650-750°F and be careful with this very hot fire.
- Place steak on your grate and close lid to begin the searing process. It’s hard to know how much time the sear will take, so you’ll need to watch closely. Generally 3-5 minutes is all you need to get proper browning on one side.
- When the color is right (see picture below), flip the steak over and sear the other side. Side two generally takes less time to sear, since the meat is already warm.
- Once both sides of the steak are well browned, remove from grill.
- Measure the internal temperature with a meat thermometer to determine whether additional cooking is needed. A thinner steak may already be done, and a thicker may need additional roasting. For reference, USDA calls 145°F “medium rare”. We call it “medium well”!
- If additional roasting is needed, drop your cooking temp to below 400°F. Add a drip pan to protect the steak from direct heat, and cook till desired doneness.
- Let sit for the meat to reabsorb its juices
- Slice and enjoy!
*** Selecting a good steak is the first step in cooking your best steak ever. We enjoy rib eye steaks very much for their flavor and fat content, and this is what we used here. A New York strip, tenderloin, or even a sirloin will work as well. Make sure to purchase USDA Choice grade or better, and get your butcher to cut it 2 inches thick.