Grilled Ribeye Steak

The ribeye steak is by far our favorite cut of beef since it has so much flavor. It can be used for many types of dishes including, of course, steak sandwiches (a real favorite), but right off the grill with a baked potato is perfect! it’s good for any time of the day, super easy to cook on the grill, and great as a leftover. Whenever they go on sale, I pick several packs up stock up the freezer for later.

Ingredients
1 lb ribeye bone in steak (approximate)
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp smoked paprika powder
½ cup Johnson’s barbecue sauce

Pull the steak out of the refrigerator and allow it to warm up some. Mix the garlic, onion, cayenne, smoked paprika, and chili powder together and apply liberally to both sides of the meat and rub it in well, then allow to soak in for about 20 minutes. Place the Johnson’s barbeque sauce (or personal favorite) in a small pan and heat at low until reduced about 50%. Remove from the heat and set aside.
While the rub is soaking into the steak heat the grill up to about 450 °F and clean the grates off. Drop the steak in the center of the grill and lower the lid, allow to cook for 2-3 minutes (based on the thickness of the steak), watch for the top side to get “wet”, then flip over for another 2 minutes or so for rare towards medium, another minute for medium. Using tongs pick the steak up and hold the sides on the grill working around the outside, then pull from the heat and allow to rest on a plate or board for about 8 minutes. We like to have it what I call “rare towards medium”, similar to how we cook tuna loin.
Slice off any large sections of fat around the exterior and remove the bone. Then slice the steak on a bias into about ½ inch slices. Lay the steak over whatever side is being used (like rice, mashed roots, orzo, etc.), salt and pepper to taste, then drizzle a line of barbeque sauce down the center of the steak slices.