Medium Well – 150°F (66°C) Well Done – 160°F (71°C) Remove the steaks from the grill and set each steak on the prepared compound butter. Add another dollop of the compound butter on top of each steak. Let the steak rest for at least 10 minutes before slicing, tenting with foil to help keep the heat inside. Coat the steak with olive oil, and then apply the dry rub. Grill Direct: Grill the steak over direct heat, roughly 4-5 minutes or until a nice crust develops. Flip the steak over direct heat and sear the other side another 2-3 minutes or until a nice crust develops, and then move the steak over indirect heat to finish. Once seared, move your cowboy steaks to lower heat to allow them to finish cooking through. This process will take between 11-15 minutes on each side. Cook steak to desired doneness. For a medium-rare cook, don’t cook any more than 130-degrees internally using a meat thermometer. Remove steak from the grill and allow to rest for 5-10 minutes. For one steak, I’ll melt about a fourth of a stick of butter. Now, let the butter sit on the pan for a couple of minutes…. Next, place the seasoned steak on the hot pan. Press it down firmly so the pan will leave nice, black grill marks on the meat. 1 minute, 45 seconds later, rotate the steak 90 degrees. The purpose of this rotation is to How To Make. Step 1: Start by creating your marinade or dry rub. I used a Texas Roadhouse steak seasoning for these ribeye steaks. Step 2: Rub down your steaks on all sides, and wrap and store in the fridge for at least 30 minutes to 2 hours. Step 3: Preheat your grill to the 500-degree mark. Add 4 cloves minced garlic, 4 Tbsp. olive oil, 5 Tbsp. red wine vinegar, 1 tsp. brown sugar, 1 tsp. Italian seasoning, ¼ tsp. salt, ¼ tsp. pepper, and ¼ tsp. red pepper flake in small bowl. Stir to combine completely using a fork or small whisk. Place the chuck steaks in a cake pan or flat-bottomed pan. Drop in the steak for two minutes. Flip, add butter and put the pan into a hot preheated oven for about five more minutes depending on how you want your steak done. This is a smoke-filled process that can be done on your side burner and gas grill without flooding the house with smoke. Place steak on base layer and press down to ensure firm contact with cooking surface. Cook until desired doneness is achieved, flipping halfway through. For a 1" thick steak, it takes about 18 minutes (9 minutes per side) Remove steak from grill and allow to rest at room temperature for 15 minutes. How To Cook Steak In Aluminum Foil. After the foil is sealed, place on a grill for 10 minutes, or in the oven for 20 minutes at 425F. After the steak has finished cooking, open the pack and place it directly on the grill, or place it under the broiler for a few minutes to brown the outside. Serve in a packet or on a plate. Directions Step 1. Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides. RaJc.