Flat Iron® Portable 17-inch Gas Griddle
Flat Iron® Premium Gas Griddle
Flat Iron® Gas Griddle with Lid
Party Ribs
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Chicken Caesar Wrap
Take your ribeye to the next level with this Reverse Seared Ribeye. Thick-cut steaks are slow-smoked at 250°F until tender and nearly cooked through, then finished with a hot sear for a flavorful, crispy crust. Topped with garlic and herb butter and rested before slicing, this easy technique delivers a perfectly cooked, steakhouse-worthy ribeye every time.
Ingredients
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Main
Instructions
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01
If you have time, salt your steak the night before with course kosher salt.
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02
The next day, remove steaks from fridge an hour before cooking to allow to come to room temperature.
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03
Dust your steak all over with your favorite beef/steak dry rub.
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04
Heat your Char-Griller to 250 degrees F.
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05
Place ribeyes on far side of the grill, furthest away from the heat.
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06
Allow steaks to smoke until internal temperature hits 110 (for rare steaks). If you would like the steaks medium, remove the steaks 15 degrees before hitting desired cook temp.
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07
Move steaks directly to the side fire box and sear each side for roughly 1-2 minutes. This will sear the outside of the steak, giving you a great flavor from the mallard effect!
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08
Remove your steaks from the grill, add a dollop of garlic & herb butter on top, and let them rest for 10 minutes before cutting in.
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09
Cut against the grain for maximum tenderness, and enjoy!
