PERFECT STEAK
REVERSE-SEARED RIBEYE
Simply Perfect Recipes typically have only a couple of ingredients. For our Simply Perfect Reverse-Seared Ribeye, you’ll only need a good ribeye or strip steak, seasonings and butter … the simple truth is they’re easy, delicious and perfectly cooked on the Big Green Egg.
Ingredients
- 5 lb. (2.25 kg) whole boneless ribeye
Instructions
- Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C. (later in the cook we will remove the convEGGtor for direct cooking and stabilize at 600°F/316°C.)
- Trim off any excess fat from the ribeye and then cut it into 4 to 5 – 2 inch (5 cm) thick steaks.
- Combine the salt and pepper to create the Dalmatian rub and apply the rub to all sides of the steaks.
- Combine the butter and herbs and massage about 1 tablespoon of the compound butter onto each steak. Roll the rest of the butter into a roll and chill.
- Place the steaks on the cast iron grid and roast until they reach an internal temperature of 115°F/46°C, about 45 minutes. Put the steaks aside and reset the EGG for direct cooking at 600°F/316°C.
- Sear the steaks for 2 minutes per side, remove from the EGG. Top each steak with about 1 tablespoon compound butter and rest for 10 minutes before serving.
Dalmatian Rub Ingredients
- ¼ cup (60 ml) salt
- ¼ cup (60 ml) pepper
Dalmatian Rub Instructions
- Combine the salt and pepper to create the Dalmatian rub and apply the rub to all sides of the steaks.
Compound Butter Ingredients
- ¼ cup (60 ml) tarragon, finely chopped
- ¼ cup (60 ml) thyme, finely chopped
- ¼ cup (60 ml) parsley, finely chopped
- 1 lb salted butter, brought to room temperature
Compound Butter Instructions
- Combine the butter and herbs and massage about 1 tablespoon of the compound butter onto each steak. Roll the rest of the butter into a roll and chill.