Reverse Seared Ribeye

1:15 - Prep 0:15 / Cook 1:00
Intermediate

Our Reverse Seared Ribeye is medium-rare from edge to edge, with a crisp crust and a buttery garlic flavor. Rubbed with dried dill, hot pepper flakes and coriander, it has a complex flavor profile that’s spicy with citrus and licorice undertones. Instead of starting with a hot sear, this steak is smoked slow over hickory wood and seared at the end with a garlic butter basting sauce.

About the Cut: The ribeye is a beef steak from the rib section known for its rich, buttery flavor and exceptionally tender texture. With an abundance of marbling, ribbons of fat melt into the lean as it cooks.

We made this recipe on the Longhorn Combo Charcoal/Gas Smoker & Grill, but you can make it on your grill and smoker.

2 Servings
Ingredients
Ribeye Steaks
  • 2 bone-in ribeye steaks, 1 1/2 to 2 inches thick
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried dill
  • 1 teaspoon hot pepper flakes
  • 1/2 teaspoon ground coriander
  • > hickory wood chunks
Garlic Butter Basting Sauce
  • 1/2 cup (1 stick) butter
  • 4 sprigs fresh thyme
  • 2 garlic cloves, crushed
  • 1 slice lemon peel
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Preparation
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Step 1 Of 7
1. Preheat your smoker to 225°F and toss 1 or 2 wood chunks onto hot coals.
2. In a small bowl, combine salt, pepper, onion, garlic, coriander, dill and hot pepper flakes. Sprinkle the seasoning on both sides of the steaks.
3. Place steaks in your smoker. Cook until the internal temperature reaches 105°F, about 45 minutes.
4. Meanwhile, preheat your grill to 500°F.
5. In a small skillet, combine butter, thyme and garlic. Add lemon peel and simmer for 2 to 3 minutes.
6. Transfer ribeyes to the grill and cook to desired doneness, continually brushing with garlic butter basting sauce. Protect your hands with smoking gloves; flare ups are likely.
Hot TipTo make an aromatic basting brush, tie a small bunch of fresh thyme sprigs to the end of a stainless steel or wooden stick.
7. Remove from grill and let the steaks rest at room temperature for 15 minutes before serving.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Up Your Game: 8 Tips for Smoking Meat

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