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Reverse Seared Ribeye

Brent Baker
VP of DC Operations

Description

My family is very much a “steak and potatoes” loving family, so it is my go-to meal that satisfies everyone’s palates.

Ingredients

1 steak (ribeye, NY strip, or your preferred cut)

Kosher salt

Your favorite steak rub

Oil or butter, for searing (high-smoke-point oil recommended if using oil)

Procedure

1. Apply generous kosher salt to the steak 24 hrs before grilling and place in fridge uncovered on a grate with pan under so all sides are exposed to air.

2. When ready to grill, finish seasoning with your favorite steak rub (I use a homemade coffee rub), set smoker to between 180 - 225 degrees and smoke to an internal temperature of 110°F.

3. While the steaks are smoking, get your cast iron to 400-450°F and coat with oil or butter.

4. Pull the steaks of the smoker and place into cast iron flipping once.

5. Remove steaks when they reach an internal temperature of 125°F –anything over that and you might as well just cook hamburgers... lol.

6. Let the steak rest for 5-10 mins and then slice and enjoy!