Learn the secrets to the perfect reverse seared ribeye steak, from a BBQ steak champion! Grab the best ribeye steak you can find and turn it into the culinary masterpiece it was meant to be.
To kick off this flavorful journey, start by lighting a batch of Charcoal Royal Oak Briquettes, and prepare your pit for indirect cooking. Meanwhile, give your ribeye a quick look-over - trim any excess fat or connective tissue.
As the cooker heats up, it's time to introduce the rubs - this where the magic happens. Generously apply a layer of Kosmo's Q Cow Cover HOT rub, followed by the Prime Steak and the Garlic Jalapeno rubs. Cover both sides and the edges. The combination of these rubs creates a symphony of flavors that will bring out the natural richness of the ribeye.
With the cooker now up to temperature, gently place your seasoned steak on the grill, ensuring it's positioned over indirect heat. Let the ribeye bathe in the heat, monitoring the internal temperature with an instant-read thermometer. Once it reaches around 105ºF (40.5ºC), get ready for the final act.
Remove the lid from the cooker, and prepare to sear. Swiftly place your ribeye directly over the fiery coals for 90 seconds to 2 minutes per side - the exact duration depends on your preference for charred texture. For those photo-perfect diamond marks, rotate the steak by 45º halfway through searing each side.
By now, the internal temperature should be closing in on 127°F (53°C). Once it hits the mark, swiftly remove it from the heat. Or, if you prefer your steak at a different doneness, you can move it back to indirect heat until it reaches perfection.
Once done, wrap your masterpiece in foil or place in a disposable half pan, with a gentle drizzle of melted Kerrygold butter for a truly luxurious finish. Let it rest for 15 minutes to lock in all the juices and flavors. Finally, unwrap your beautifully rested ribeye and enjoy.
Catch you on the next recipe!
Grab the best ribeye steak you can find and turn it into the culinary masterpiece it was meant to be.
Cow Cover HOT rub
The Best Prime Steak rub
The Best Garlic Jalapeno rub
Light Charcoal Royal Oak Briquettes
Prepare your pit for indirect cooking by lighting a batch of Charcoal Royal Oak Briquettes.
Trim any excess fat or connective tissue from the 1.5” thick ribeye steak.
Generously coat both sides and edges of the ribeye with Cow Cover HOT rub, followed by Prime Steak and Garlic Jalapeno rubs.
Place the seasoned ribeye on the grill over indirect heat and monitor its internal temp.
Once it reaches around 105ºF (40.5ºC), remove the lid from the cooker and sear the ribeye directly over the coals for 90 seconds to 2 minutes per side, adjusting based on your preferred charred texture.
(optional) Rotate the steak by 45º halfway through searing each side for those desired diamond marks.
As the internal temperature approaches 127°F (53°C), remove the ribeye from the heat source. Wrap it in foil or place it in a disposable half pan, with a gentle drizzle of melted Kerrygold Butter over it.
Allow it to rest for 15 minutes to preserve the juices and flavors.
Unwrap the rested ribeye, slice, and enjoy!
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