Reverse Seared Cowboy Ribeye

Ingredients:

  • 2.5lb. cowboy ribeye steak
  • Olive oil
  • REC TEC Grills Ben's Heffer Dust

Instructions:

  • Pre-heat REC TEC grill to 225°F.
  • Liberally apply Ben's Heffer Dust and let rest for 10-15 minutes at room temperature.
  • Place the steaks on the REC TEC and smoke at 225°F until reaching an internal temp. of 120°F.
  • Remove the steaks and increase temperature to full with a sear kit.
  • Using the sear kit, grill for about 3 minutes per side.
  • Let the steaks rest for 5-10 minutes before cutting.

Note:

For medium-rare, cook the steaks to around 135°F; medium is 140°F, and medium-well is 145°F.