background img

Rib Eye Reverse Seared

Patti and I always make our Date Night dinner something special. When Patti brought home these 2 inch Rib Eyes I thought these fit the bill perfectly for a reverse sear. The reverse sear/cold smoke method allows for a much deeper smoke flavor on meat, chicken, fish, seafood, game and cheese without actually cooking the food before grilling.  So, I used the probe on the remote and just let it sit in the smoke to about 100 degrees (38c) then pulled the meat and put the heat to my grill grates to get ready for a really good sear.

As a special treat we were given some of Lumberjacks new “Lumber Jill” Italian Blend garlicwood pellets adding a nice smoky garlic flavor to our Rib Eyes. Very nice, you have got to try these.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Rib Eye Steaks Reverse Seared

A Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1 hour smoke 170 degrees (77c), 10 minutes sear
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Lumberjack Italian Blend

Ingredients: Date Night Rib Eye Reverse Seared

  • 2 1 ½ “ thick Rib Eye Steaks
  • GMG’s Roasted Garlic & Chipotle seasoning blend (or your Favorite)
Seasoned and in the Smoke

Seasoned and in the Smoke

Directions: Rib Eye Reverse Seared

I used the probe on the remote and just let it sit in the smoke to about 100 degrees (38c) about an hour. For this part of the cook time doesn’t matter, we are going by temperature. I then pulled it and set it aside and turned the grill up to 400 degrees ((205c). When my Grill Grates were screaming hot I put the steaks back on for 5 minutes per side with a quarter turn at 2 ½ minutes. I am looking for an internal temp of 120 degrees (49c) to pull it. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. This will be rare. (U.S.D.A. recommends 130 degrees (55c)

Time to Pull them and Turn Up The Heat. Love My Hooks

Time to Pull them and Turn Up The Heat. Love My Hooks

Cooking Directions: Green Mountain Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

So after the grill comes up to temp and burns clean turn it back down to 170 degrees (77c). Place your Rib Eyes directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking and it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

I used the probe on the remote and just let it sit in the smoke to about 100 degrees (38c) about an hour. For this part of the cook time doesn’t matter, we are going by temperature. I then pulled it and set it aside and turned the grill up to 400 degrees (205c). When my Grill Grates were screaming hot I put the steaks back on for 5 minutes per side with a quarter turn at 2 ½ minutes.

I am looking for an internal temp of 120 degrees (49c) to pull it. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. This will be rare. (U.S.D.A. recommends 130 degrees (55c)

For medium rare pull the meat reaches an internal temp around 130 – 140 (55c), cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

5 Minutes Per Side with a Quarter Turn at 2 ½ Minutes on the Grill Grates

5 Minutes Per Side with a Quarter Turn at 2 ½ Minutes on the Grill Grates

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Let’s Eat!!!

Let’s Eat!!!

About our Recipes

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Patti and I always make our Date Night dinner something special. When Patti brought home these 2 inch Rib Eyes I thought these fit the bill perfectly for a reverse sear. The reverse sear/cold smoke method allows for a much deeper smoke flavor on meat, chicken, fish, seafood, game and cheese without actually cooking the food before grilling.  So, I used the probe on the remote and just let it sit in the smoke to about 100 degrees (38c) then pulled the meat and put the heat to my grill grates to get ready for a really good sear. As a special treat we were given some of Lumberjacks new “Lumber Jill” Italian Blend garlicwood pellets adding a nice smoky garlic flavor to our Rib Eyes. Very nice, you have got to try these. Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two… Rib Eye Steaks Reverse Seared A Pellet Grill Recipe Prep Time: 5 minutes Cook Time: 1 hour smoke 170 degrees (77c), 10 minutes sear Grill: Green Mountain Wood Pellet Grill/Smoker Pellets: Lumberjack Italian Blend Ingredients: Date Night Rib Eye Reverse Seared 2 1 ½ “ thick Rib Eye Steaks GMG’s Roasted Garlic & Chipotle seasoning blend (or your Favorite) Seasoned and in the Smoke Directions: Rib Eye Reverse Seared I used the probe on the remote and just let it sit in the smoke to about 100 degrees (38c) about an hour. For this part of the cook time doesn’t matter, we are going by temperature. I then pulled it and set it aside and turned the grill up to 400 degrees ((205c). When my Grill Grates were screaming hot I put the steaks back on for 5 minutes per side with a quarter turn at 2 ½ minutes. I am looking for an internal temp of 120 degrees (49c) to pull it. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. This will be rare. (U.S.D.A. recommends 130 degrees (55c) Time to Pull them and Turn Up The Heat. Love My Hooks Cooking Directions: Green Mountain Wood Pellet Grill To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean. Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn. So after the grill comes up to temp and burns clean turn it back…

Review

0

User Rating: 2.13 ( 35 votes)
0

Article Tags:
· · · ·
Article Categories:
Beef · Recipes · Steak

Recent Posts

Related Posts


Popular Posts

Comments

  • Now for thea0unexpecteda0sursripe. The new BBQ Bacon Uncle Burger took something from the Grandma Burger and not to my sursripe the BBQ Bacon Uncle Burger tastes better then the Grandma Burger. A&W

    Kazue March 1, 2016 2:07 pm Reply
  • i am brand new to pellet grilling and want to cook a baron of beef. how do i set my profile to give a long slow cook but still have an approx finish time

    Brock March 11, 2016 10:29 am Reply
    • If you are looking for medium rare set your grill to 275f and cook to an internal temp of 135, if you are looking for a long cook o make pulled beef cook at 250f, when the meat hits 150f internal temperature wrap in foil and continue to cook to an internal temp of 200-210 or until fork tender

      Andy March 18, 2016 10:41 am Reply
  • I am still unable to get a good sear, evan at 500 degrees.I am using 2″ steaks at 5 – 7 minutes per side. Any suggestions would be appreciated.

    Roger June 29, 2016 8:02 am Reply
    • Hi Roger there is a product called Grill Grates, they absorb heat and will help with the searing.

      Andy July 11, 2016 1:05 pm Reply
    • Roger, did you solve your searing issue? If not I may be able to help.
      Remember, indirect heat does not sear like a hot cast pan. Let me know. Dean

      Dean July 27, 2016 2:49 pm Reply
      • I did; bought a Weber kettle for steaks.

        Roger August 4, 2016 1:57 pm Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Menu Title
×
Menu