Reverse-Seared Ribeye: Start at 275°F, Finish Hot
Cook a ribeye indirect at 275°F, pull it 15°F below target at 115°F for medium rare, then sear 1 to 2 minutes per side and rest it under slices of butter.
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Cooking tools:
- Grill
- Instant-read thermometer
- Cutting board
- Aluminum foil
- Chef's knife
- Tongs
- Plate
Ingredients
- 1 Large Ribeye Steak
- Monument Grills Texas Beef Rub to Taste
- 3 Tbs Butter
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