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MIXON BACKYARD BARBECUE ACADEMY
STEAK
AVERAGE SIZE: 1 RIBEYE
SMOKER TEMP: 525-550 DEG
INTERNAL TEMP: 120/138 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. Start steak over on the cool side of the grill. Let
steak cook there until it reaches an internal temperature of around 120
degrees. Next, sear the steak on the GrillGrates using the 10 o’clock and 2
o’clock position on the presentation side first. Let steak sear at 1:00 min per
twist. Repeat for the back of the steak, being mindful of the internal
temperature. When steak reaches 138
degrees, pull steak and let rest.
Rest - Steak will rest a total of 5 mins after its pulled from the grill under a
tent of aluminum foil
REVERSE SEAR - COMPETITION RECIPE