Reverse Seared Cowboy Ribeye

AuthorChristie
RatingDifficultyBeginner

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

Reverse Seared Cowboy Ribeye

Yields1 Serving
Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins

 1 cowboy ribeye
 kosher salt
 course ground black pepper
 garlic powder

1

Select a beautiful cowboy ribeye from your local butcher.

2

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

3

Heat 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)

Reverse Seared Cowboy Ribeye

4

Remove 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).

5

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

6

Slice. Serve with shallot herb sauce.

TIPS

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.

Ingredients

 1 cowboy ribeye
 kosher salt
 course ground black pepper
 garlic powder

Directions

1

Select a beautiful cowboy ribeye from your local butcher.

2

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

3

Heat 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)

Reverse Seared Cowboy Ribeye

4

Remove 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).

5

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

6

Slice. Serve with shallot herb sauce.

Reverse Seared Cowboy Ribeye
2017-10-20T08:08:55+00:00

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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