Hey everyone! Duce Raymond here, and today, I’m bringing you one of my favorite recipes that will take your backyard BBQ game to the next level. We’re talking about **Grilled Ribeye Steak Pitas** – juicy, perfectly cooked ribeye, creamy roasted garlic yogurt sauce, and a refreshing cucumber salad, all wrapped up in a warm pita. If that doesn’t sound like BBQ heaven, I don’t know what does.
Let’s dive into the details and get you set up to become the Backyard BBQ Boss your friends and family will rave about.
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The Star of the Show: Ribeye Steak
When it comes to steak, ribeye is my go-to cut for its marbling and flavor. For this recipe, we’re using a 2-inch thick ribeye and seasoning it generously with my **Duce’s Wild Boss Blend**. This blend brings the perfect balance of bold BBQ flavors, making it ideal for the grill.
Grilling Method
I love using the **two-zone cooking method** on my trusty Weber Grill. Here’s how it’s done:
1. Start with direct high heat to get a beautiful char on both sides of the steak – about 2 minutes per side.
2. Move the steak to the indirect heat zone and let it cook slowly until it reaches an internal temp of **120°F** for that perfect medium-rare.
3. Once off the grill, drizzle the steak with olive oil and let it rest for 10 minutes. This step is key to keeping it juicy and flavorful.
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The Creamy Garlic Yogurt Sauce
Every great steak needs a sauce to complement it, and this roasted garlic yogurt sauce is a game-changer. It’s creamy, tangy, and packed with roasted garlic goodness.
Ingredients
- 1 cup Greek yogurt
- 1 bulb roasted garlic
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- Pinch of salt
Method
Roast a bulb of garlic by cutting the top off, drizzling it with olive oil, and wrapping it in foil. Pop it in the oven at 400°F for 30-40 minutes until it’s soft and golden. Then, mix the roasted garlic into Greek yogurt with lemon juice, zest, olive oil, and a pinch of salt. Chill it while you work on the rest of the dish.
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The Fresh Cucumber Salad
Now, let’s add some crunch and freshness to balance the richness of the steak and sauce. This cucumber salad is quick, easy, and packed with flavor.
Ingredients
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup red bell pepper, diced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Method
Combine all the ingredients in a bowl, toss well, and set aside. The herbs and lemon juice make this salad bright and refreshing.
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Assembling the Pitas
This is where everything comes together. Warm your pitas on the grill or in a skillet until they’re soft and pliable. Then, let the magic happen:
1. Slather the inside of the pita with a generous amount of garlic yogurt sauce.
2. Fill it with thinly sliced ribeye steak, cooked to a perfect medium-rare.
3. Top it off with the cucumber salad for a burst of freshness.
Optional: Serve it alongside a simple bowl of jasmine rice for a complete meal.
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Why This Dish Rocks
This recipe is everything you want from a backyard BBQ dish. The steak is smoky and tender, the yogurt sauce adds creamy richness, and the cucumber salad keeps it light and vibrant. Plus, the pita makes it all handheld and fun to eat.
So, fire up your grill, grab a couple of ribeyes, and give this recipe a shot. Don’t forget to share your creations with me on social media – tag me and show off how you’ve mastered the art of backyard BBQ. Until next time, keep grilling like a boss!
