YOU WILL NEED

1.) Two 1 ½ in thick Ribeye Steaks
2.) Kosmo's Q Cow Cover Hot Rub
3.) Kosmo's Q Texas Beef Rub
4.) One Blazing Bull Infrared Grill
5.) Propane

THE PREP

It's simple to sear steaks on the Blazing Bull. It's as simple as installing the grill grates and drip pan; once put on high, it takes around five minutes to reach temperature.

In addition, five minutes is enough time to prepare your steaks. We chose two thick ribeye steaks as the ultimate test for new equipment. Use your preferred spice blend on them. Purists will say "salt only" on the cook and the rest once it's finished, but do what you choose.

THE COOK

Once the Raging Bull is hot, place your steaks on the grill shelf and raise it to position 5. (you might want to use a higher position to accommodate for a thinner steak).

Lower the grill shelf and flip the steaks after 60 seconds. Raise the shelf back to its original position for 60 seconds.

After one minute, lower the grill shelf to the fourth position and reduce the heat to low/medium. Turn your steaks on a regular basis to ensure even cooking. Pull the steaks when they reach 125°F (52°C) on an instant-read thermometer.

THE PAYOFF

After removing the steak from the heat, allow it to rest for at least 10 minutes. If you merely used salt to season, now is the time to add your spices and herbs.

There's only one thing left to do: cut up these exquisite steaks and enjoy some steakhouse-quality beef at home!