This Reverse Seared Ribeye cook is one I’ve been wanting to do for a while! The weather finally gave me an opportunity to knock this out. This was my first attempt at doing this with a large piece of meat like this (24oz Ribeye). Even though I went a few degrees over on this try, it was still medium inside as well as soft, tender and JUICY! Next time I’ll take it off a minute or two earlier and allow the carry over to get me to the 130-135 temp I’m looking for. I hope you enjoy this video on how to cook steak even more than the first one! See below for ingredients and directions as well as items used in this video.
Links to my friends mentioned in this video:
Matthew Barlow from Barlow BBQ here on Youtube: https://www.youtube.com/channel/UCt2wg9C-5iSUypf4yKKTckg
Dustin Barlow (Matt’s Brother) who made my custom handmade wooden spoon, here is his Instagram link: https://www.instagram.com/greenwoodforest.craft/?hl=en or @greenwoodforest.craft
Amazon Affiliate Links for items used in this video:
Blackstone 36″ Griddle Cooking Station – I LOVE THIS THING!!!!!)
http://amzn.to/2sr2WNQ
You may also visit https://www.blackstoneproducts.com/product/36-outdoor-griddle-4-burner/?ref=59 and use discount code “EVERYDAYBBQ” to receive 10% off your order directly through Blackstone.
Blackstone Griddle Grease Slide from Backyard Life Gear
http://amzn.to/2EvuAOi
Disinfect Wipes:
http://amzn.to/2Eumaa3
My Cutting Board
http://amzn.to/2skVfsh
Godmorn 8″ Chef’s Knife – Rust free German Stainless Steel
http://amzn.to/2nTgLQ8
Ingredients Needed:
– Large Ribeye (I used a 24oz thick cut)
– Your favorite seasoning. I used Grilla Beef Rub which can be found here: https://store.grillagrills.com/collections/sauces-rubs/products/beef-rub
Directions:
– I preheated my pellet grill (Grilla Silverbac) to 275 degrees Fahrenheit and cooked it till the ribeye’s internal temperature was 110-115 degrees Fahrenheit. Once the steak hit 90 degrees Fahrenheit internal temperature I started pre0heating my Blackstone Griddle on high to make sure it was ready to go for the sear. I allowed the steak to rest for a couple minutes before placing it on the Blackstone Griddle and then seared it for roughly 1-2 minutes each side. When I pulled the steak, it was 134 internal but the carry over took me over 135 (not what I wanted). I would recommend pulled it around 130 degrees and allow the carry over to take over from there. All depends on your desired doneness or internal temperature. Once done, allow to rest for a couple minutes, then ENJOY!!!
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