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. We kick 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 can’t 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!
Your Go-To Grilled Ribeye Steak Recipe
Every pitmaster needs a go-to recipe for grilling ribeye on a wood pellet smoker grill like the Silverbac or Grilla. After all, grilling meat is at the heart of the smoker-grill experience, especially if you are just starting your journey to neighborhood grilling hero.
What makes this grilled ribeye steak recipe such a winner? The fact that it’s airtight and foolproof. As long as you buy a choice cut of steak and follow the directions, you cannot go wrong. After a few times grilling ribeye steak, you can start to experiment with other finishing sauces to create one-of-a-kind ribeyes your friends and family will go ape for.
Tips for Grilling a Juicy Ribeye Steak
As you learn how to cook a ribeye steak to absolute perfection, keep these hints in mind:
- Clean your smoker grill before tossing those steaks on the grates. A clean smoker promises a fantastic result.
- Hold back from throwing your ribeye on the grill before you reach prime-time temperature. Have a little patience. The wait will be worth it.
- Let that ribeye meat rest. Even after you remove your seared and grilled ribeye steak from the heat, you need to give it a few minutes. Though it can be tempting to dig right in, giving the meat time to compose itself will result in a truly exceptional taste experience.