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Reverse Seared Rib-Eye Steaks

Matt Pittman


Reverse Seared Rib-Eye Steaks

Prep Time

5 Minutes

Cook Time

50 Minutes

Effort
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Pellets

Texas Beef Blend

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.

Ingredients

How many people are you serving?

2

    Steps

    • 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.
      Grill Icon
      Grill225˚
      Probe Icon
      Probe120˚
    • 3

      Remove steaks from grill and increase grill temperature to 500°F. Allow steaks to rest while grill preheats.
      Step3_MattPittman_RibeyeSteaks
    • 4

      Place steaks back on grill and sear on both sides for 3 minutes.
      Grill Icon
      Grill500˚
    • 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!
      Step6_MattPittman_RibeyeSteaks

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