Project Ideas

MIXON BACKYARD BARBECUE ACADEMY
STEAK
AVERAGE SIZE: 1 RIBEYE
SMOKER TEMP: 525-550 DEG
INTERNAL TEMP: 145 DEG
INGREDIENTS
RIBEYE
MYRON MIXON STEAK MARINADE
MYRON MIXON BUTTER BITE
ALL QU'ED UP STEAK SHAKE
ALL QU'ED UP BIG RED BEEF
HOTTY TOTTY HOLEY MOLEY
HOTTY TOTTY CLIMAX
GRILL GRATES
1 LARGE ORANGE
DIRECTIONS
Marinade – Myron Mixon Steak Marinade 4 tablespoons.
Prep Works – Trim steaks by cutting the tail off and following the natural
contour of the ribeye loin. Remove any silver skin around the spinalis end of
the steak, being careful not to trim too close so the steak will stay intact. After
the trim, use pick to generously tenderize the spinalis end of the steak. After
tenderizing, insert toothpicks around the spinalis and one in the bottom of
the steak. String butcher twine around steak twice, snug it up, and tie it off.
This will ensure good, straight grill marks while the steak is on the grill. Lastly,
use 2 tablespoons of Myron Mixon Marinade per side on the steak, simply
rubbing it in as a binder. Let sit for 10 mins, then pat dry.
Rubs – All Qu’ed Up Steak Shake, All Q’ued Up Big Red Beef, Hotty Totty
Climax, Myron Mixon Butter Bite, Hotty Totty Holy Moley
**Backside use very light coats of AQU Steak Shake, HT Climax, MM Butter Bite
**Front Side use light coats of AQU Big Red, HT HOLEY Moley, and HT Climax
on spinalis only. We call this LAYEROLOGY 101!
Cook – Using GrillGrates, check for a temp of 525 -550 in the valleys of the
grates using a 2 zone fire. Using a timer, cook steak 1:00 min. every flip (10
o’clock and 2 o’clock) until all 4 flips are complete. Move steak up to a rack off
direct heat and let the steak come up to desired temperature, leaving room
for the steak to rest and carryover.
Rest - Steak will rest a total of 5 mins after its pulled from the grill under a
tent of aluminum foil
DIRECT SEAR - COMPETITION RECIPE