Reverse Sear Ribeye Steak
What is reverse searing? Smoke meat first at a low temperature and then finish it by searing for the beautiful and flavorful crust.
Coat your meat in olive oil and then in dry rub. We are using our SPG (salt, pepper, garlic) rub.
Smoke the steak at 250*F until 10 degrees under your desired finished temperature.
Remove steaks and set up your grill for direct heat grilling.
Grill the steaks at 450*F for 2-3 minutes per side.
Take the steaks off the grill and let them rest for 10 minutes.
Cut the steak across the grain to serve. One ribeye can feed up to 2 people.
Enjoy with a hearty glass of red wine!