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Reverse Seared Prime Ribeye

Reverse Seared Prime Ribeye

Universally hailed as the BEST way to cook a steak - this reverse seared prime ribeye is what's been making our families happy and your neighbors jealous for generations.

When we sent out the Mystery Boxes, we asked our people to send us recipes using their new Best Rubs. This submission was from Joseph Longoria.

You Will Need

The Prep

The first step in this recipe, as with all steak recipes, is trimming. Maybe your steaks come pre-trimmed. It's still worth inspecting them for excess fat, loose chunks that will fall off and burn, or in the worst case scenario, bone fragments.

Having done that, place the steaks in a large enough zip top bag, and pour in one bottle of Olive Garden's italian dressing. Seal, and let it marinate in the fridge for 12 hours (up to 1 day).

When the waiting is over, get the steaks out of the marinade and shake off the excess (don't rinse or wipe down!). Then season with one coat each of Garlic Jalapeño, Killer Bee, Classic Steak and Prime Steak. Of course, feel free to season with whatever makes you happy!

The Cook

Set up your cooker for two zone cooking at 300ºF / 149ºC. Let the ribeye steaks sit over indirect heat until they reach 140ºF / 60ºC.

Then, crank up your cooker's temperature to 500ºF / 260ºC (or as close as it can get!). Move the steaks directly above the heat source, and sear on both sides to a core temp of 150ºF / 66ºC (or to your desired doneness). 

The Payoff

Once done, bring the reverse seared ribeyes inside. Let them rest 10 minutes, then serve alongside your favorite side or dip.

Again, thank you Joseph Longoria for this great recipe! We're excited to see what the community will come up with next - if you're the creative type, find us on our social media and send us your cooks.

Catch you on the next recipe!

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