Reverse Seared Ribeye
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 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
- 1/2 cup (1 stick) butter
- 4 sprigs fresh thyme
- 2 garlic cloves, crushed
- 1 slice lemon peel
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