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Reverse Seared Rib-Eye Steaks
By Matt Pittman
Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare and seared over hickory for perfect caramelization and marks.
Prep Time
5 Minutes
Cook Time
50 Minutes
Pellets
Texas Beef Blend
Ingredients
Number of people serving
2
Units of measurement:
main
| 2 | (1-1/2 inch thick) rib-eye steaks |
| Meat Church Holy Cow BBQ Rub | |
| Meat Church Gourmet Garlic and Herb Seasoning | |
| butter, preferably high-quality |
Step
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Reverse Seared Rib-Eye with Matt Pittman
1
When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
2
Season both sides of steak with Meat Church Holy Cow BBQ Rub, and Meat Church Garlic and Herb Seasoning. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 120°F for medium-rare.
225 ˚F / 107 ˚C
120 ˚F / 49 ˚C
Super Smoke
Ingredients
2 (1-1/2 inch thick) rib-eye steaks
Meat Church Holy Cow BBQ Rub
Meat Church Gourmet Garlic and Herb Seasoning
3
Remove steaks from grill and increase grill temperature to 500°F. Allow steaks to rest while grill preheats.
4
Place steaks back on grill and sear on both sides for 3 minutes.
500 ˚F / 260 ˚C
5
Remove from grill, top with butter and lightly tent with foil to allow the butter to melt and the steaks to rest before slicing, about 5 minutes. Enjoy!
Ingredients
butter, preferably high-quality
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