RECIPES
Reverse Sear Ribeye
by Pitmaster Bruce Johnson, Deep South Sauce Co.
Watch B&B Pitmaster Bruce Johnson of Deep South Sauce Co demonstrate how to reverse sear mouth-watering ribeye steaks on a gas grill with pellets.
INGREDIENTS
- 2 Ribeye Steaks at least 1.25 inches thick; I prefer 1.5 inches
- To Taste Salt
- To Taste Pepper
- 1 tbsp Butter
- Substitution: You can also use your favorite seasonings, but salt, pepper, onion and garlic never fail
EQUIPMENT
- Gas grill, a 3 to 4 burner model preferred
- Smoking Tube or Smoker Box
- B&B Hickory Pellets or Smoking Wood Chips
- Starter and Lighter
- Tongs
- Cutting Board
- Sharp Knife
- Pans for Raw and cooked
- Insta Read Thermometer
INSTRUCTIONS
If you can season your steak several hours or more that is prefered, but at a minimum season steak before you start setting up the grill and leave out to get to room temp (about 30 min)
Light grill and get hot and clean grates well
Once grill cleaned, oil grates
Determine a cool zone and a hot zone for your grill
Place the Smoking Tube or Box on the grates on the cool side out of the way of the cooking area
Turn off the burners on the cool zone, on the hot zone turn the burners to a medium low (~250 dome temp)
Once the grill is ready, place your steak on the cool side, if you have an oven type thermometer, put in meat and watch for internal temp to get about 10 degrees below your target temp - See Chart
Pull Meat off and put aside to rest for 10 minutes, Turn burners up to medium high/high.
Take Smoking Tube or Box off grill
Once grill is hot, place steaks over the direct heat for 2 minutes, then flip at 1 minute start checking internal temp, pull at desired temp, put 1 tbsp of butter on top of each steak, cover and let rest for 10 minutes
