Ribeye Prep Method (Non Green Egg)

GregW

I have been experimenting to find a prep/cook method to improve the ribeyes that I cook.
I visited Montgomery Alabama this past week and ate lunch at a place called the Stockyard Grill. It actually has a working cattle stockyard/auction on each Monday.
I had a 10 Oz ribeye for lunch. It was very thin, however it was surprisingly flavorful.
As I was leaving I had the opportunity to speak with the owner. It turns out they also have a meat counter that you can have your steak cut to order for eating in the restaurant or for taking home to cook. They also give away the house made steak rub they use on the steaks with each purchase.
The owner was kind enough to give me a couple of cups of the dry rub to carry home without charge. She also told me that they do a 2 part rub/baste on the steaks. She rubs the steaks before grilling and after she flips them over on the grill she bastes the steak to add additional beef flavor. The baste liquid is beef bouillon. She was using a beef base from Sysco, she showed me the jar.

I decided to try and duplicate the taste of the Stockyard steaks. I purchased 3 nice ribeyes when I got back home(They were only 1 inch thick).
I decided to do a 4 step process to prepare the steaks. 
1) I prepared a meat tenderizer solution consisting of 2 Tsp pure papain with no salt dissolved in 1 cup cold water. I briefly dipped both sides of each steak in the solution.
2) I Liberally rubbed each side of the wet steak with the Stockyard rub.
3) I made a single pass over the entire surface of the steak with my Jaccard 45 blade tenderizer.
4) Baste steaks with Better than Bouillon Beef flavor after grilling. 1 Tbs dissolved in 1 cup water.

I let the steaks sit on the counter while i started my charcoal. For this cook I selected the Kingsford Competition Briquettes.
I chose the Kingsford because I wanted very uniform cooking temps across the entire surface of the grill. I would not normally use anything other than lump. I started the charcoal in a chimney starter.

I decided to grill these steaks on my Portable Kitchen (PK) grill. I chose the PK because the grill surface is only 2 inches off the charcoal surface. This increased the temp at the grill surface substantially compared the the grid temp of my egg.

I really believe these steaks turned out considerably better than any I have done in quiet a while. I have always done well cooking excellent quality ribeyes such a prime. My record is very spotty when it comes to using choice grade meat.

These ribeyes were actually choice grade and looked pretty good. The 4 part method described above really improved the results for me. I will also say the basting with the bouillon really amplified the beef flavor.

I realize that a number of the steps that I used would be considered sacrilege to most BGE owners. I was simply trying to find a method to take ordinary quality beef and turn it into something that at least seemed like it was better.

I am very satisfied with the results. The steaks were tender without being overly so and the beef flavor really came through.

My apologies in advanced if I have offended anyone. 

   
    

apinion

You only offended me by not sending an invite.

Toxarch

I'm offended by the lack of pictures. 

If that Steakhouse doesnt ship the rub, there are companies that will figure out what's in the rub and then remake it in larger bottles for you.