Reverse Sear Ribeye

[yasr_overall_rating]

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.

Ingredients

  • Ribeye
  • Beef Rub

Directions

Start with a Ribeye as cold as possible (not frozen) and apply a generous amount of Beef rub, or what ever 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 temperature to 500 degrees. Once at 500, put the Ribeyes on the Grill Grates for a couple minutes on each side. For medium rare pull the steak at 130-135 internally. Enjoy!

Ribeye, steak, reverse sear,
dinner
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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
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