Reverse Sear Cowboy Cut Ribeye Steak

Reverse Sear Cowboy Cut Ribeye Steak Recipe

Ingredients

• 1 Creekstone Farms Master Chef Choice Cowboy Ribeye, 14-16 oz
• Cattleman’s Grill Tri-tip Seasoning

Instructions

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.