Reverse Seared Rib-Eye Steaks
By Matt Pittman
7 Reviews
Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare then seared for perfect caramelization and grill marks.
Prep Time
5 Min
Cook Time
50 Min
Pellets
Meat Church
Yields: 2 Servings
Ingredients
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 |
Units of Measurement:
Reverse Seared Rib-Eye with Matt Pittman
Steps
Step 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.
225 ˚F / 107 ˚C
Super Smoke
Step 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.
00:45
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
Step 3
Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.
450 ˚F / 232 ˚C
Step 4
Place steaks back on grill and sear on both sides for 3 minutes.
00:06
450 ˚F / 232 ˚C
Step 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
Steak Pellet Blend & Kit
Shop our steak wood pellets for the best smoked wood-fired steak. A steak rub featuring a blend of sea salt, garlic, and spices brings out the best in your beef, while a chimichurri sauce mix finishes it all off with flair and flavor.
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