David Nelson is the chairman of the World Championship Steak Cookoff at the Magnolia Blossom Festival in Magnolia, Ark. He joins Good Day to show you how to make the perfect ribeye steak.
1 16 oz Ribeye Steak
2 tsp Worcestershire sauce
1 tsp Kosher Salt
2 tsp Garlic Powder
2 tsp Onion Powder
4 pats unsalted butter
Fresh ground black pepper to taste (optional)
Mix Salt, Garlic Powder and Onion Powder together.
Trim excess fat from ribeye steak. Coat each side of steak with Worcestershire sauce evenly (this will be used to moisten the steak which will allow seasoning to stick).
Sprinkle seasoning mixture evenly on both sides of the steak, and set steak aside. Allow steak to rest at room temperature (1 to 4 hours).
Preheat grill (charcoal or gas grill to 600 degrees).
With grill up to temp, cook the steak as follows:
Lay steak on grates at 45-degree angle and add 1 pat of butter and cook 1:30 to 2 minutes.
Flip steak (holding the same 45-degree angle and add another pat of butter) and cook 1:30 to 2 minutes.
Flip steak (holding the same 45-degree angle but in opposite direction) add another pat of butter and cook another 1:30 to 2 minutes.
Flip steak (holding the same 45-degree angle) and add another pat of butter. Cook for final 1:30 to 2 minutes.
Removed steak from grill and allow to rest for 3 to 5 mins.