In this video Chef Tom of All Things Barbecue will show you how to reverse sear a ribeye steak.
Reverse Sear Cowboy Cut Ribeye Steak
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Cook up a steakhouse-quality meal in your own kitchen with our reverse sear Cowboy Cut Ribeye Steak. Enjoy juicy, tender meat without fail every time! Our detailed instructions take you every step of the way, from searing to finishing off the steak in the oven for a perfect medium-rare center.
- 1 Creekstone Farms Master Chef Choice Cowboy Ribeye, 14-16 oz
Cattleman’s Grill Tri-tip Seasoning
Preheat your Yoder Smokers YS640s to 225°F. Trim to remove any silver skin and/or excess fat on the outside of the steak. Rub a small amount of oil on the surface of the meat to use as a binder. Season the steak generously with Cattleman’s Grill Tri-tip Seasoning. Flip the steak and repeat the seasoning process. Rest the meat a few minutes to allow the rub to properly adhere.
Place the ribeye in the center of the second shelf. Smoke until the internal temperature reaches 115°F. Remove the steak from the cooker, remove the heat diffuser and place GrillGrates over the open fire. Set the temperature to 400°F. When the cooker comes up to temp place the steak on the GrillGrates and grill on both sides until the internal temperature reaches 130°F.
- Remove the ribeye from the grill. Rest 5 minutes before slicing.
- Serving Size
- 7.5 oz
- per serving
- 5 grams
- 81 grams
- 92 grams
- 1072 milligrams