Juicy Rib Eyes
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Description
For mouth-watering steaks, it's more about how than what. Try this method with all bbq entrees. Not only does this method make flare-ups almost impossible, but also boils recycled moisture and spices back to steaks. It's kinda like beer can chicken without fumbling a hot bird!
Ingredients
- 4 (8 ounce) rib-eye steaks
- ½ cup steak seasoning (such as Pappy's Seasoning® Steak Rub)
- ⅓ cup butter
- ½ cup sliced fresh mushrooms
- 3 shallots, chopped
- 2 cloves garlic, chopped
Directions
- 1. Rub steaks with about half the steak seasoning; place on a plate and refrigerate.
- 2. Light an outdoor charcoal grill.
- 3. Heat butter in a skillet over medium-low heat; cook and stir mushrooms, shallots, and garlic until mushrooms are softened, 5 to 10 minutes. Remove from heat.
- 4. Move heated charcoals using tongs to the outer edges of the grill. Fill a 9x5-inch loaf pan halfway with water; stir in the remaining 1/4 cup steak seasoning. Carefully place pan in the space cleared out in the center of the grill among the charcoals.
- 5. Cook steaks on the grill until they are beginning to firm, and are hot and slightly pink in the center, 8 to 9 minutes. Flip and cook other side for 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Drizzle mushroom sauce over cooked steaks.
Nutrition Facts
serving: 4 servings
calories: 787 kcal
carbohydrates: 13.2 g
protein: 42.2 g
saturated fat: 28.7 g
cholesterol: 192.1 mg
sodium: 5746.3 mg
fiber: 1 g
sugar: 1.4 g
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