Tantalize your taste buds with a delicious, succulent recipe for Reverse Seared Cowboy Ribeye cooked on the Kamado Joe Pellet Joe. Complete the meal with roasted red potatoes and grilled broccolini.
WHAT YOU'LL LOVE
- Smoking the steak low and slow first, then finishing with a hard sear, builds gentle smoke flavor through the interior before the crust ever forms, rather than trying to build both at once
- Cooking the foil-wrapped potatoes right alongside the steak on a Half Moon GrillGrate means one grill session handles both the entrée and a side, with no second cooking stage needed
- Resting the steak loosely under foil between the smoke and sear stages lets it hold its temperature without steaming, keeping the surface dry and ready for a proper crust
- Grilling the broccolini after the steak comes off means it picks up residual grill heat and finishes with fresh char, rather than sitting done and cooling while the steak rests
Reverse Seared Cowboy Ribeye on the Kamado Joe Pellet Joe
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
20 minutes
Cook Time
1 hour 4 minutes
Calories
1640
Chef Tom cooks a Reverse Seared Cowboy Ribeye on the Kamado Joe Pellet Joe, and rounds out the meal with roasted red potatoes and grilled broccolini.
Ingredients
- 1 (2.5 lb) cowboy cut ribeye steak
-
Colonial Chile Infused Oil
-
Cattleman’s Grill Tuscan Steak Seasoning
- 8 small red potatoes, quartered
- 2 cloves garlic, crushed, peeled
-
Colonial Chile Infused Oil
-
Jacobsen Salt Co. Kosher Sea Salt
-
Fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns
- 1 bunch broccolini
-
Colonial Chile Infused Oil
-
Jacobsen Salt Co. Kosher Sea Salt
-
Fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns
- 2 tsp lemon juice
For the potatoes:
For the broccolini:
Directions
- Preheat your Kamado Joe Pellet Joe to 250°F. Place a Half Moon GrillGrate on top of one half of the standard grill grates.
- Rub a small amount of Colonial Chile Infused Oil on the surface of the steak. Season the steak generously with Cattleman’s Grill Tuscan Steak Seasoning. Flip the steak and repeat the seasoning process. Rest the meat a few minutes to allow the rub to properly adhere.
- Place the quartered potatoes and garlic cloves in a small bowl. Drizzle with Colonial Chile Infused Oil, then season with the Jacobsen Salt Co. Kosher Sea Salt and Fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns. Toss to coat. Transfer the potatoes to a sheet of foil, and wrap tightly.
- Place the ribeye on the standard grill grate. Place the foil pouch of potatoes on the Half Moon GrillGrate. Smoke the cowboy ribeye until the internal temperature reaches 110°F-115°F, about 1.5 hours.
- Check the potatoes for tenderness. When the potatoes are tender remove them from the grill and keep them wrapped tightly in the foil.
- When the steak reaches 110°F-115°F, remove it from the grill, place on a plate and cover loosely with foil.
- Increase the temperature to 600°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.
Place the broccolini in a small bowl. Drizzle with Colonial Chile Infused Oil, then season with the Jacobsen Salt Co. Kosher Sea Salt and Fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns. Toss to coat.
- Grill the broccolini until lightly charred and softened, about 10 minutes.
- Slice the meat of the cowboy ribeye away from the bone. Slice the steak. Plate the steak alongside the roasted potatoes and grilled broccolini. Squeeze the lemon juice over the broccolini.
Recipe Note
Recipe FAQ
Why smoke the ribeye low and slow before searing it hot, instead of grilling it straight through?
Smoking to 110-115°F first builds gentle smoke flavor through the interior of the steak. Searing afterward at 600°F builds the crust last, giving you both smoke and char instead of one at the expense of the other.
Why cook the potatoes in a foil pouch on the grill instead of separately on the stovetop?
Placing the wrapped potatoes on a Half Moon GrillGrate right alongside the smoking steak means one grill session handles both the entrée and a side dish, rather than needing a second cooking setup.
Why rest the steak loosely under foil between the smoke and sear stages?
A loose cover holds some warmth without trapping steam against the surface. Wrapping it tightly would soften the exterior right before it needs to go back on for a hard sear.
Why grill the broccolini after the steak comes off the grill instead of cooking it earlier?
Grilling it last means it picks up residual heat from the hot grill and finishes with fresh char right before serving, rather than sitting done and cooling while the steak rests.
What internal temperature should the cowboy ribeye actually reach?
This recipe finishes it at 130°F after the sear, a solid medium-rare. As a whole-muscle cut of beef, this is safe and standard practice there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
2 out of 5 a low oven can approximate the initial smoke stage (minus the smoke flavor), and a hot cast iron skillet can handle the sear; replicating the full reverse-sear setup indoors takes more juggling than doing it on one grill.
Recipe Highlights
Smoke-then-sear method: Builds interior smoke flavor before the final crust.
Grill-cooked foil-pouch potatoes: Handles the side dish in the same session as the steak.
Loose-foil rest: Holds warmth without softening the surface before searing.
Post-steak broccolini: Uses residual grill heat for fresh char right before serving.
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Nutrition
Nutrition
- Nutrition Serving Size
- 45.11 oz
- per serving
- Calories
- 1640
- Carbs
- 112 grams
- Protein
- 169 grams
- Fat
- 54 grams
- Sodium
- 1520 milligrams
