Ingredients
- 2 bone-in ribeye steaks (1.5 inches thick)
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tbsp butter
- 2 cloves garlic smashed
- 1 sprig thyme
Instructions
- Season the ribeyes generously with salt and pepper; rest at room temperature 30 minutes.
- Preheat the pellet grill to 225°F.
- Smoke the steaks until the internal temperature reaches 115°F, about 45 minutes.
- Heat a cast-iron skillet or sear zone to screaming hot.
- Sear each side 60-90 seconds, basting with butter, garlic, and thyme, until the center hits 130°F.
- Rest 5-10 minutes before serving.
Nutrition
Bring the Smoke Home
This is the cook that converts skeptics. A reverse-seared ribeye is why the top 10 pellet grill recipes belong on
every steak lover’s list.
Why the Ribeye Ranks in the Top 10 Pellet Grill Recipes
● Edge-to-edge doneness: low smoking then a hot sear removes the grey band.
● Smoke on beef: even 45 minutes adds flavor a skillet never will.
● Total control: you hit your target temperature every time.
Secrets to a Steakhouse Ribeye
● Thick cuts only: reverse-searing needs at least 1.5 inches.
● Dry the surface: pat dry before searing for a better crust.
● Butter baste: spooning hot butter builds flavor fast.
FAQ
Why reverse sear?
Smoking low then searing hot gives even doneness edge to edge with a great crust.
Bone-in or boneless?
Either works – bone-in adds a little extra flavor and stays juicy.
Serve It With
Add a side of Grilled Portobello Mushrooms, or go all-in on beef with our Bourbon & Honey-Glazed Brisket.
