BGE - Reverse-Seared Cowboy Ribeye

A reverse sear on the Big Green Egg is ideal for a thick, bone-in cowboy ribeye steak. This method gives the steak a smoky, tender interior and finishes with a sizzling, caramelized crust. It’s perfect for achieving a juicy, flavorful steak that’s cooked to perfection!

Ingredients

• 1 bone-in cowboy ribeye steak, 2-3 inches thick

• Kosher salt

• Freshly ground black pepper

• 1 tbsp olive oil or melted butter (optional, for extra richness)

Instructions

Step 1: Season the Steak

1. Prepare the Steak: Pat the ribeye dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. For an extra layer of flavor, rub a little olive oil or melted butter on the steak before seasoning.

2. Let it Rest: Allow the seasoned steak to sit at room temperature for about 30-45 minutes. This resting time helps the steak cook evenly and enhances flavor.

Step 2: Set Up the Big Green Egg for Indirect Heat

1. Set Up the Grill: Preheat the Big Green Egg to 250°F with the ConvEGGtor (or plate setter) in place for indirect heat. Add a few chunks of wood (like hickory, pecan, or oak) for a subtle smoky flavor that complements the beef.

2. Monitor the Temperature: Use a reliable meat thermometer to track the internal temperature of the steak as it cooks.

Step 3: Smoke the Steak

1. Slow Cook the Steak: Place the ribeye on the Big Green Egg grill grate over indirect heat. Close the lid and let it cook until the internal temperature reaches 110-115°F for medium-rare (about 45-60 minutes, depending on thickness).

2. Remove and Rest: Take the steak off the grill and cover it with foil. Let it rest for 10-15 minutes while you prepare for the final sear.

Step 4: Increase Heat for Searing

1. Prepare for Direct Heat: Remove the ConvEGGtor and increase the Big Green Egg’s temperature to 500°F for direct heat.

2. Sear the Steak: Once the grill is up to temperature, place the steak directly over the hot coals. Sear for about 1-2 minutes per side, or until you achieve a deep, golden-brown crust. Use tongs to hold the steak upright and sear the edges for extra caramelization if desired.

3. Check for Doneness: For medium-rare, aim for an internal temperature of 130-135°F. If you prefer other doneness levels, adjust the temperature accordingly (140°F for medium, 150°F for medium-well).

Step 5: Rest and Serve

1. Final Rest: Remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute for a juicier, more flavorful bite.

2. Slice and Enjoy: Slice the cowboy ribeye against the grain, and serve with your favorite sides.

Tips

• Keep an eye on the heat: The reverse sear method allows for better control, but keeping an eye on the temperature, especially during the final sear, ensures a perfect result.

• Add garlic and herbs: For extra flavor, add a few garlic cloves and fresh herbs like rosemary or thyme when searing.

With a smokey, tender interior and a perfectly seared crust, this reverse-seared cowboy ribeye will be the star of your cookout!