When you find some gorgeous thick cut ribeyes at the butcher shop, you make Blackstone Reverse Seared Ribeye Steaks!
I mean, maybe not everyone does this but my mind instantly went for this extravagant steak dinner for my family.
Reverse sear is a cooking method that allows a cut of meat to cook low and slow.
And then power seared on a super hot griddle or cast iron skillet.
It creates a perfect, evenly cooked steak every time as long as you monitor the internal temperature 🙂
In my case I am smoking these on my Traeger and then getting that gorgeous sear on my Blackstone griddle.
Oh, and because I tend to be a little extra sometimes, I am making a garlic chive butter to melt over top.
How to Make Blackstone Reverse Seared Ribeye Steaks
When reverse searing, a thick cut of 1 1/2 to 2 inches is a must.
My husband’s favorite steak is a ribeye, which has lots of marbling for extra flavor.
But if you don’t prefer this fattier cut, a thick filet mignon will work too.
Kosher salt, pepper, and steak seasoning is all they need.
Really even if you wanted to go with just the kosher salt and pepper that works.
My daughter got me this great steak seasoning for Christmas and I love it!
You can set the Traeger/ pellet grill or oven to 200 degrees.
Place them right on the grill grate if using the Traeger.
Or on a wire baking rack over a baking sheet if cooking in the oven.
These will cook 35 to 40 minutes or until the internal temperature is around 110 degrees.
I made the butter while the steaks were doing their low and slow thing.
Combine 4 tablespoons room temperature butter, some chives, and a tablespoon of garlic paste.
Toward the last few minutes of the steak cooking, I preheated the griddle to high for several minutes so I knew it was nice and hot.
Add some vegetable oil to the griddle and cook the steaks about 2 minutes per side.
Use an instant read thermometer and remove them once they are 140 degrees for medium doneness.
Subtract some time if you prefer more medium rare or add some time if you prefer medium well.
Serve Blackstone Reverse Seared Ribeye Steaks with the garlic chive butter 🙂
Allow the steaks to rest for a few minutes before serving.
The butter melting into the steaks makes them even tastier!
If you like Blackstone Reverse Seared Ribeye Steaks, you might also like…
Follow me on:
My Amazon Author Page
Blackstone Reverse Seared Ribeye Steaks
- Blackstone Griddle
- Traeger/Pellet Grill optional
- 4 thick cut ribeye steaks (about 1 1/2 inches thick)
- kosher salt, pepper, steak seasoning
- 4 Tbsps butter at room temperature
- 1 to 2 Tbsps chopped chives
- 1 Tbsp garlic paste
- vegetable oil
- Season the steaks on all sides with kosher salt, pepper, and steak seasoning.
- Cook according to one of these methods first:Traeger/ pellet grill: Set the Traeger to 200 degrees and place the steak on the grill grate for 35 to 40 minutes.Oven: Place the steaks on a wire baking rack over a baking sheet and place them in a 200 degree oven for 35 to 40 minutes.
- While the steaks are in the Traeger or oven, make the garlic chive butter by mixing together the butter, chives, and garlic in a bowl. Set aside.
- During the last few minutes of cook time in the Traeger or oven, preheat the Blackstone to high. Remove the steaks once they are at 110 degrees for medium doneness.
- Add some vegetable oil to the hot Blackstone griddle and cook the steaks about 2 minutes per side. Remove them when they are 140 degrees for medium doneness.Note: They will continue cooking slightly even after removing them.
- Let the steaks rest before serving with the garlic chive butter.