The technique that beats any steakhouse: smoke a thick ribeye gently, then sear it hard. The result is an even pink center wall-to-wall with a deeply browned crust.
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
Calories: 53kcalCarbohydrates: 1gProtein: 0.2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 1789mgPotassium: 10mgFiber: 0.1gSugar: 0.02gVitamin A: 187IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg