Ribeye with Ranch-Style Beans
Serves: 2 to 3 people
Prep Time: 20 minutes
Grill Time: 1 hour
For the Ranch-Style Beans
1 slice bacon
2 tablespoons diced red bell pepper
½ tablespoon finely diced, seeded jalapeño chile
1 (425 g can) pinto beans, drained and rinsed
1½ tablespoons water
1½ tablespoons tomato paste
½ teaspoon chili powder
½ teaspoon light brown sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
Large pinch of chopped fresh cilantro
Set up your kamado for direct heat and preheat it to 230°C.
Crisp the bacon in a small sauté pan on the stovetop over medium-high heat. Remove, reserving 1 tablespoon of the bacon grease in the pan.
Sauté the bell and jalapeño chile in the pan for 3 minutes, stirring occasionally. Add the remaining ingredients for the ranch-style beans, reduce heat to medium, and bring to a simmer.
Open your grill vents and bring the temperature up to 285°C–315°C. While the temperature is coming up, season the steak with the 2 teaspoons of KJ’s Beef Rub, coarsely ground. If the beans get to bubbling too much, take them off until later.
Grill the steaks with the lid closed 2 minutes per side, turning a quarter turn at the 1-minute mark on each side. Remove the steaks from the grill.
Carefully remove the hot grill grate and set up the grill for indirect cooking. If you took the beans off, return them to the kamado now. Close the vents so they’re barely open to drop the cooking temperature to 150°C–175°C. This might take 10 to 15 minutes, but don’t worry, your steak will be fine and is actually still cooking. The internal temperature of the meat will raise about 5°C during this time.
Place a remote thermometer probe in the steak and return it to the kamado. Cover and slow roast until the steak reaches 50°C for medium-rare or 55°C for medium, about 30 minutes. Remove the steak and the beans.
Season the steak with the ½ teaspoon finely ground beef rub and allow to rest for 5 minutes. Serve alongside the beans.