Now, everyone in Texas has their own way of cooking steaks and I am not going to presume that my way is the best. In fact, because everyone is so particular about their steaks, steak is not my favorite food to cook for a crowd. Still, when cooking for the family, steak night is always something I look forward to. This is a very basic steak technique that can be followed, adjusted, or just plain ignored.

Ingredients

• 2 ribeye steaks cut 1 ¼ inch-1 ½ inch, (or any steak of your choosing)
• 2 tablespoons of extra virgin olive oil
• 2-3 tablespoons of Rattler Rub
• 1 stick butter
• 4 cloves garlic, smashed but intact
• 1 sprig rosemary (optional)

Directions

In a flat pan, drizzle each steak with olive oil and coat completely. Sprinkle Rattler Rub all over the steaks, including covering each of the sides. Depending on the size of the steaks, be generous with the rub. Prior to cooking, the steaks need to come to room temperature for at least an hour. However, once seasoned, the steaks can sit in the fridge for up to eight hours.

Using a kettle grill, the goal is to have one side of the pit very hot, used for direct heat, and the other side used for indirect. Once ready, the temperature should read between 450-500 degrees. Place the steaks on the direct heat and do not touch. The fire will likely flare up, but that is not a bad thing. In order to get a proper sear and crust on the steak, these flare ups are necessary. Be careful and if the flare ups become too intense, cover the pit to put the flames out. After 3-4 minutes, turn, (do not flip), the steaks in order to create “grill marks.” After another 3-4 minutes, flip the steaks and repeat the process.

On the indirect part of the grill, put a cast iron pan and melt the butter. Once melted, place the smashed garlic and rosemary, and stir together with a spoon. Once the steaks are very close to the preferred doneness, give each steak a “butter bath” in the cast iron pan and return to the direct fire. This will create a flare up, but let the steaks flame on each side for 30 seconds to a minute to create a final buttery crust. Remove from the fire and let rest for ten minutes before slicing.

Chimichurri

Chimichurri is a popular condiment from South America, that in my opinion, makes everything taste better. When I do find myself cooking steak for a large crowd, chimichurri is a great option. It takes a Texas staple, and distinctly elevates it with a bright, refreshing and savory kick! It also makes a slightly overcooked steak a lot more forgivable. This can be used for any steak, but is also delicious on a variety of shish-kebabs!

Ingredients

• 1 handful flat leaf parsley, chopped finely
• 1 handful cilantro, chopped finely
• 1 handful mint, chopped finely
• 5-6 cloves garlic, minced
• 1 tablespoon of Rattler Rub
• 1/4 cup red wine vinegar
• 1/2-3/4 cup of extra virgin olive oil
• Salt and pepper to taste
• 1 half lemon, deseeded and grilled (optional)

Directions

In a food processor or blender, combine the parsley, cilantro, mint, garlic, Rattler Rub, vinegar and olive oil. Blend on low until the desired consistency is reached. Pour in a bowl and let the chimicurri sit in the fridge for at least an hour to let the flavors gel. After an hour, stir and taste. Squeeze in the grilled lemon and add salt and pepper to taste. Add olive oil to tame down the acidity or add more lemon or vinegar for an extra kick.