DB180 Ribeye Steak

Posted by Will Collier on

DB180 Ribeye Steak 

  • 2 Ribeye Steaks, approximately 1.5 - 2 inches thick each
  • DB180 All Purpose
  • DB180 Steak & Beef
  • Duck Fat Spray (Walmart)
  • 1/2 Stick Melted Butter


Remove steaks from fridge and trim off any excess hard fat. Season both sides with a layer of DB180 All Purpose Rub followed by a medium to heavy coat of DB180 Steak & Beef. Pat the rub in on all sides and let the steaks rest at room temperature for an hour. Fire up your grill to 550 degrees, set up a hot side and a cool side by moving all the coals to one side of the grill if using charcoal, or turning on one side of the burners to high and the other side to low if using gas. Wipe down the grill grates with oil or duck fat and spray the steak liberally with Duck Fat to prevent sticking. Place the steaks on the hot side of the grill and press down, close the lid for 2 minutes. Spray the top of the steaks with duck fat and flip, press down and close lid for another 2 minutes. Baste top of steaks with melted butter and rotate 90 degrees, close lid for 2 minutes. Flip steaks, rotate 90 degrees, baste with butter and close lid for 2 more minutes.  Start checking internal temperature using an instant read thermometer, if the steak is not done, move over to the cool side of the grill to finish.  Pull the steak and rest for 5 minutes lightly tinted in foil when internal temperature reaches 126 for medium-rare, 132 for medium, 145 for medium-well, and 160 for well done. 
Pro Tip: When checking for doneness, probe in a small triangle area and average the temperatures to get an accurate reading.  If Duck Fat is unavailable, a high smoke point oil like avocado oil can be used instead.

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