- 1 ribeye steak (1-inch thick at least, preferred)
- 2 tsp Worcestershire sauce
- The Judge and The Punisher Rub
- 1 package of fresh Brussels sprouts, halved
- 1/2 small red onion rough chopped
- 4 cloves garlic rough chopped
- 3 tbls extra virgin olive oil
- 1 tbls The Judge Rub to season sprouts
Start by selecting a well-marbled steak.
After you have lit your coals, or turned on your grill, take your steak out of the refrigerator and allow it to start to come up to room temperature. I trim my steaks of any excess fat not integral to the finished product, but it is not required. I do a slight tenderizing of the steak with a fork on each side. The purpose is to allow the Worcestershire sauce to get into the meat. I apply a few dashes of Worcestershire to each side and work it into the meat.
READ THE STORY IN THE JUNE ISSUE!
Then I apply a very light coat of The Judge, a salt, pepper and garlic rub, and pat it into the steak. After that is applied, I use a medium coat of The Punisher rub, and allow it to rest about 10 minutes before I flip the steak and repeat the process.
Total rest with rubs on both sides before placing on the grill is about 20 to 25 minutes.
To cook your steak to a medium to medium-rare, I use a four-step/turn process. First, I set my charcoal grill to a hot zone and a cool zone, meaning I have the coals set to one side and no coals on the other. If you are cooking on a gas grill with two or three burners make sure to have at least one burner off. You want to sear your steak, so you will need to be at a high temperature. Mine is usually between 550 to 600 degrees.
Now, onto the cooking process. Let’s make those beautiful grill marks! Place your steak to a right angle (think 2 o’clock position on a clock) and cook for 1 minute and 35 seconds. (clean your grates by brushing them in between each step). Step 2: lift and turn the steak to a left angle (think 10 o’clock position on a clock) cook again for 1 minute and 35 seconds. Step 3: flip the steak and put it again on a right angle to cook for the same 1 minute and 35 seconds. Step 4: lift and turn the steak to a left angle.
After the last step, check the internal temperature in the center of the steak. You are shooting for 125 to 128 degrees before you pull and rest. Usually the steak will need to cook for another few minutes. Place your steak on the cool side and check the temp in the same spot till it reaches the desired temp. I was at 125 degrees for the steak in the picture. Once the steak is at the correct temperature, I place the steak in an aluminum foil bag. Just take a sheet of aluminum foil about 12” long and fold it in half, then fold over the ends to make a pouch. Place the steak in the pouch for five minutes to allow all the juices to rest.
The Brussels sprouts
Now for the Brussels sprouts. Place halved Brussels sprouts into a mixing bowl, then add rough-chopped red onion and garlic. Drizzle about 3 tablespoons of extra virgin olive oil over the vegetables. Sprinkle 1 tablespoon of The Judge rub and toss the vegetables to coat. Then place halved sprouts face down and spread out on a parchment paper-lined cooking sheet. Roast in a 425 degree oven on the top shelf for 15 minutes, then take out and flip the halved sprouts face up and continue cooking on the top shelf for another 15 minutes. Keep an eye on them in the final minutes to make sure they don’t get too charged.
Mark Rasmussen is a Champion Pitmaster on the BBQ competition circuit. He is also the co-owner of a BBQ supply store, TheBBQSuperStore.com.