Father's Day Ribeye with The Dust

The ribeye, that marbled great tasting steak. We pick ours directly from the butcher, no prepackaged selection for this cut of meat. Choose one that is about an inch thick, this thickness allows you to create a great crust on the outside while leaving the inside medium-rare. We chose a bone-in ribeye today. Time to season it right with The Dust.

Ingredients:

• Ribeye steaks
• The Dust

Directions:

• Remove the steaks from the packaging and season both sides with a generous portion of The Dust. Wrap in foil and place in the refrigerator for a couple of hours so the seasonings blend into the meat.

• Get those coals started about 10 minutes before you take the steaks out of the fridge. You want them hot, the coals should be ash white. If using a gas grill or a Traeger, set the heat to 400 degrees.
• Take the steaks out of the fridge and let them sit for about 20 minutes.
• Place the steaks on the hottest part of the grill for direct heat grilling. Leave the lid open to sear the steaks hot. Grill with the lid open for about 3 minutes.

• The fat dripping from the steaks into the fire will cause some flame flare ups. If this happens, just move the steaks out of the way with your tongs, if the flame doesn't die down quickly. You don't want to char those steaks. Just move the steaks back once the flame dies down.
• Flip the steaks over after the 3 minutes, while keeping them on the hottest part of the grill.

• Move the steaks away from the direct heat, close the lid and grill the steaks for an additional 3 minutes, to get a medium-rare juicy steak.
• After the 3 minutes, remove the steaks from the grill, and place onto a cutting board. Let the steaks rest for about 5 minutes so the juices don't escape while cutting.

Serve it with your choice of BTB sauce!