Competition Style Ribeye

Competition Style Ribeye by

Joe Lasher Sr.


Shopping List

  • 1 ribeye steak
  • 2 Tbsp salt
  • 2 Tbsp pepper
  • 2 Tbsp garlic powder
  • 2 sticks of butter, softened and cubed
  • ¼ cup bacon bits
  • ¼ cup crumbled blue cheese
  • 1 Tbsp smoked paprika
  • 1 tsp steak seasoning


  • Trim the fat until you have a circular shape. Reserve trimmed fat.
  • Coat meat with salt, pepper, and garlic powder on all sides. Let the steak sit for 30 minutes in the refrigerator.
  • In a bowl, combine butter, bacon bits, and blue cheese. Lay butter mixture on wax paper, form a loaf, roll it tightly, and freeze it.
  • On the steak, add paprika, and steak seasoning. Let steak rest for 1 hour at room temperature.
  • Heat your charcoal grill to 500°.  Use reserved fat trimmings to season the grill grates.
  • Put the steak on the grill for 2 minutes, then twist it to make crossed grill marks and cook for 2 minutes. Flip the steak, leave for two minutes, then twist it again and leave for 2 minutes. Check internal temperature, 130° means the steak is medium-rare.
  • Pull off the grill, then top the steak immediately with a slice of compound butter. Cover and let rest for 10 minutes, then serve.