Reverse Seared Cowboy Ribeye
Reverse Seared Cowboy Ribeye

Reverse Seared Cowboy Ribeye

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September 5, 2016


Learn the grilling technique pros use to deliver a perfectly cooked thick and juicy steak.


  • Prep: 30 mins
  • Cook: 1 hr 15 mins


1 cowboy ribeye

kosher salt

course ground black pepper

garlic powder


1Select a beautiful cowboy ribeye from your local butcher.

2Season liberally on all sides with salt, pepper and garlic powder.

3Heat the smoker to 250 degrees with cherry and hickory wood or pellets. Grill the steak over indirect heat until the internal temperature reaches 110 degrees. (You can add fresh herbs on top for added flavor)

4Remove the steak from the grill, and set it up for direct heat at about 450 degrees. Sear the steak on all sides (about 5 minutes per side, depending on thickness and preferred wellness).

5Remove the steak, and let it rest for at least 10 minutes.

6Slice. Serve with shallot herb sauce.


This was smoked on a FireCraft Pellet-Q450™ Pellet Grill. Load the hopper with cherry and hickory wood pellets, set the temp to 250F, and follow the recipe. Place the meat probe in the steak and set the meat temp to 110. Once that temp is reached, remove the steak from the grill. Set the pellet grill up for searing at 500 degrees. Return the steaks to the grill and sear for about 5 minutes per side to desired wellness.

The "Cowboy" or "Tomahawk" cut ribeye is a specialty cut where the butcher leaves a large portion of the rib bone on to create a decorative, manly steak.





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About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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