Reverse Seared Bone-In Ribeye with Wine Sauce
Bring steakhouse flavor home with our Bone-In Ribeye with Wine Sauce. Smoked over low temperatures and finished with a quick sear on the grill, this flawlessly-cooked steak has a delicious, golden crust and incredibly juicy interior. Finishing off the dish is a robust red wine sauce that adds a touch of acidity and complexity to complement the rich, fattiness of the ribeye.
About the cut: Bone-in ribeye steaks are known for their exceptional taste, tender texture and beautiful marbling - which also makes it the perfect cut for reverse searing.
We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your grill or smoker.
- 1 bone-in ribeye steak
- 2 tablespoons steak seasoning
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, chopped
- 1 cup red wine
- 2 tablespoons chopped parsley