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LOUISIANA GRILLS · PUBLISHED

Reverse Sear Ribeye Steak

Using the reverse sear method on a thick cut of steak, such as a ribeye, is the perfect way to get a delicious, crunchy char on the outside, while still reaching an optimal medium rare or medium temperature on the inside. This pellet grill steak recipe is simple and calls for a bone in cut for maximum flavor, but this method can be used on any thick cut of steak such as a T-Bone or New York Strip.Reverse searing on a Louisiana Grill is easy, thanks to the patented Flame Broiler Plate that easily slides from indirect to direct heat, allowing temperatures to reach almost 1,000°F above the flame.Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.

5PREP MIN45COOK MIN2SERVINGS
Reverse Sear Ribeye Steak
THE METHOD

COOK IT.

01

Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 250°F.

02

Season both sides of your steaks with salt and pepper to your liking. Place on the grates of your preheated Grill. You'll want to cook the steaks until the internal temperature reaches 130°F (for medium-rare). Follow these internal temperatures if you'd like to cook your steak more/less done: Medium Rare (130°F), Rare (125°F), Medium (140°F), Well Done (160°F).

03

If you're cooking your steaks medium rare, it will take around 45 minutes. When the desired internal temperature is reached, remove steaks from the grill and let them rest for 15 minutes. In the meantime, open your Flame Broiler plate and crank up the grill to HIGH. Sear each side of the steak for about 1 minutes each. Serve immediately with or without Original BBQ Sauce.

04

No special tools needed

05

Season your steak liberally so the crust is pronounced with a crunchy texture.

06

Paleo

RECIPE SOURCE

Originally published by Louisiana Grills.

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