Bean Buddy Split Ribeye

More Surface area, more flavor! Come check out this delicious Bean Buddy Split Ribeye Recipe with Grilled Asparagus!

Enjoy

Chef Eric

Instructions

1. 01

   Stabilize your grill at 325˚F. Set the grill up for a semi-indirect cook using 1 deflector shield and place a grill grate over it at the highest portion of the Divide & Conquer® cooking system. Place a wood chunk in the hottest portion of the charcoal bed and wait for combustion and clean smoke.

2.  

   Ingredients

   • 1 chunk Hickory smoking wood

3. 02

   Cut the ribeye directly down the center of the steak, splitting it into 2 rectangle shaped loins vs 2 thinner steaks. Scruff all surfaces of the loins with a sharp knife and season the steaks and place them on the indirect side of the grill. Close the dome and smoke 5 to 10 minutes on each side. Aim for an internal temp of 100˚F.

4.  

   Ingredients

   • 1 16 ounce Ribeye, Wooden Nickel Farms
   • 1 tablespoon Scorpion Rub, Lanes BBQ

5. 03

   Remove the steak from the grill and slather it with Bean Buddy. Allow the steaks to rest.

6.  

   Ingredients

   • 2 tablespoons Bean Buddy, Plowboys BBQ

7. 04

   Raise the temperature of the grill by opening the lid and draft door completely open. Look for a minimum of 500˚F. Grill the asparagus over the direct heat, season once it starts to blister.

8.  

   Ingredients

   • 1/2 bunch Asparagus, bases trimmed

9. 05

   Place the rested steaks over the direct side and blister sear each side for great caramelization.

10. 06

    Transfer the ribeye loins to a cutting board and slice into medallions. Transfer to your presentation plate and garnish with the grilled asparagus.