Elevate your grilling game with this recipe for perfectly cooked bone-in ribeyes, achieving restaurant-quality results at home. This guide utilizes the power of a Pit Boss smoker and innovative grill grates to deliver an unparalleled sear and smoky flavor profile. Forget dry, overcooked steaks; this method ensures a juicy, tender interior with a beautifully crisp crust, every single time. We'll walk you through each step, from selecting the right cut of meat and seasoning to achieving the ideal cook time and resting period for maximum flavor and tenderness.Prepare to be amazed by the transformative effect of grill grates on your ribeyes. These specialty grates create exceptional sear marks while retaining the moisture vital for a succulent steak. Combined with the consistent heat control of a Pit Boss smoker, this recipe simplifies the process of cooking thick, bone-in ribeyes, resulting in a truly exceptional dining experience. Get ready to impress your guests with these perfectly cooked, flavor-packed steaks.
Pros And Cons
- Award-winning spices
- Used for seasoning steaks
- Used for searing steaks
- Has grill grates
- Reaches high temperatures (500 degrees and above)
- Amazing
- Delicious
- Thick steaks take longer to cook than expected
Read more: Traeger Grill Grates: Top 10 Best Reviews & Buying Guide
Preparing the Ribeyes
Start with high-quality bone-in ribeyes. The thickness of the steak will affect cooking time, so consider that when planning your cook.
Generously season both sides of the steaks with a blend of salt, cracked black pepper, and your favorite steak seasoning. I prefer a blend that includes garlic powder and paprika.
Allow the seasoned steaks to rest at room temperature for at least 15 minutes before grilling. This allows for even cooking.
Grilling with Grill Grates and Pit Boss Smoker
Preheat your Pit Boss smoker to 450-500 degrees Fahrenheit. Use competition-style pellets for optimal results.
Place grill grates on the smoker. This adds a unique sear to the steaks while maintaining the smoky flavor from the smoker.
Sear the steaks for approximately 2-3 minutes per side, depending on thickness, to create a beautiful crust. Then close the lid and cook to desired doneness.
Resting and Serving
Once cooked, remove the steaks from the grill and let them rest for at least 8-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
Drizzle melted butter over the steaks during their resting period. This adds richness and flavor.
Slice against the grain and serve immediately. Enjoy your perfectly cooked bone-in ribeyes!
Conclusion: Grill Grates and Pit Boss Performance
The Grill Grates significantly enhanced the sear on the ribeyes, creating a beautiful crust while retaining juicy interiors. The Pit Boss smoker provided consistent temperature control for even cooking.
The combination of Grill Grates and the Pit Boss smoker makes cooking perfect steaks a relatively simple process. Even a thicker cut like the one shown in the video can be mastered with a little practice.
Overall, this method resulted in flavorful, juicy, and perfectly cooked bone-in ribeyes. The use of Grill Grates and the Pit Boss smoker is highly recommended for any steak enthusiast.