Reverse Seared Ribeye
Reverse Seared Ribeye
Author
Mario Edgar
Ingredients
- Ribeye-steak
- salt
- pepper
1 Smoke
Preheat your pellet smoker or real wood smoker to 150–200°F. Place the steaks on the grate and smoke until they reach an internal temperature of 115°F.
2 Sear
Heat a Blackstone griddle or cast-iron skillet until it’s blazing hot. Sear the steaks for 1–2 minutes per side to develop a deep, flavorful crust.
3 Rest & Serve
Remove from heat and let the steaks rest for at least 15 minutes to lock in the juices. Slice and enjoy!
Rating
Author
Mario Edgar
Categories
Dinner, BBQ, Steak
Ingredients
Ribeye-steak
salt
pepper
Steps
1
Smoke
1
Preheat your pellet smoker or real wood smoker to 150–200°F. Place the steaks on the grate and smoke until they reach an internal temperature of 115°F.
2
Sear
2
Heat a Blackstone griddle or cast-iron skillet until it’s blazing hot. Sear the steaks for 1–2 minutes per side to develop a deep, flavorful crust.
3
Rest & Serve
3
Remove from heat and let the steaks rest for at least 15 minutes to lock in the juices. Slice and enjoy!