Football season is upon us, and that means means tailgating and grilling. We’ll include some recipes for your tailgating needs here. We start with Bone-In Ribeye Steaks (aka Cowboy Steaks). These are easy and you don’t want to overpower their natural flavor. Having said that, I do like to use a homemade Montreal Steak rub, which will help add a nice crust and flavor.
What You Need:
- Bone-In Ribeye Steaks (ideally at least 1.5″ thick)
Montreal Steak Seasoning Rub
- 1/4 cup of Paprika
- 3 Teaspoons Salt
- 1 to 2 Teaspoons Pepper
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
* We tend to just throw this all together without measuring so the above are guesses so make sure to season to your liking.
Start by making the Montreal Steak Season Rub and apply generously to both sides of your steaks. Put steaks back in the refrigerator and let the rub sit for at least a couple of hours.
Prepare your grill for direct grilling over high heat. If using charcoal, get your bricks started in a chimney to avoid lighter fluid. If using gas, go buy a charcoal grill. Your coals will take approx 30 – 45 minutes. This a good time to take your steaks out and let them come to room temperature.
I like to include some apple wood chips. With this kind of meal, they won’t add much flavor, but I use them anyway.
Now throw the steaks on the grill over direct heat. Use air flow to eliminate any major flare ups. Cook 3 – 3 1/2 minutes and rotate 45 degrees, continue to cook another 3 – 3 1/2 minutes.
After the first side has been on the grill fro 6 – 7 minutes, turn over and continue cooking for a remaining 6 – 7 minutes. Let steaks sit for 5 minutes and then serve.