Reverse Sear Ribeye
Step-By-Step Ribeye steak perfection on the Silverbac° Pellet Grill. Coming to you with a quick and simple method for cooking a juicy piece of meat. Shane Draper kicks it up a notch giving you some PRO tips to get a great reverse seared steak. Whether you are using a quality rub or simply Salt & Pepper you cant go wrong with this method.
- Beef Rub
Start with a Ribeye as cold as possible (not frozen) and apply a generous amount of Beef rub, or whatever rub fits your taste. Set your grill to 225 with your Grill Grates on. Set the Ribeyes on the normal grates at 225 until internal temp is 120. Once internal temp is 120, pull the steaks off and increase the temperature to 500 degrees. Once at 500, put the Ribeyes on the Grill Grates for a couple of minutes on each side. For medium rare pull the steak at 130-135 internally. Enjoy!