Blackstone Reverse Sear Cowboy Ribeyes
When I found some gorgeous 2-inch-thick ribeye steaks at the butcher, I knew I had to make Blackstone Reverse Sear Cowboy Ribeyes!
These start on the pellet grill, or in the oven, and finished on a super-hot Blackstone flat top griddle for the perfect sear.
The “cowboy” part of this recipe is named for the cowboy butter that I made to top these phenomenal steaks.
Plus, this just seemed like the perfect cowboy meal 😉
How to make Blackstone Reverse Sear Cowboy Ribeyes
Season the steaks well on both sides with kosher salt and pepper.
And cook according to one of these methods first:
Traeger/ pellet grill: Set the pellet grill to 200 degrees and place the steak on the grill grate for 35 to 45 minutes or until the internal temperature is 110 degrees.
Oven: Place the steaks on a wire baking rack over a baking sheet and place them in a 200-degree oven for 35 to 45 minutes or until the internal temperature is 110 degrees.
I went with my Traeger pellet grill 🙂
While the steaks are cooking you can make the cowboy butter.
Simply put butter, Dijon, lemon juice, garlic, paprika, thyme, cayenne pepper, and a little kosher salt and pepper in a small saucepan.
Set it over medium low heat on the stove for 5 to 6 minutes until melted and garlic is cooked slightly and set aside.
You can also do this on the Blackstone while waiting for it to preheat.
Once the steak is almost at 110 degrees, start preheating the Blackstone to medium high heat for several minutes.
Add some cooking oil of choice and the steaks.
Cook 1 1/2 to 2 minutes per side for medium rare to medium doneness.
Let these gorgeous steaks rest for 5 minutes before slicing.
Seve with the cowboy butter over top.
Blackstone Reverse Sear Cowboy Ribeyes were served with twice baked potatoes for a complete meal fit for a king!
If you like Blackstone Reverse Sear Cowboy Ribeyes, you might also like these recipes…
Blackstone Steak and Green Beans
Blackstone Steak and Egg Quesadillas
And Blackstone Philly Cheesesteak Tortellini
Blackstone Big Boy Smash Burgers
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Blackstone Reverse Sear Cowboy Ribeyes
Equipment
- Flat Top Grill/ Griddle
- Blackstone Griddle
- Traeger/Pellet Grill
Ingredients
- 2 thick cut ribeye steaks (mine were almost 2 inches thick)
- kosher salt, pepper
- 6 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 4 cloves garlic finely minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- pinch cayenne pepper
- cooking oil of choice
Instructions
- Season the steaks well on both sides with kosher salt and pepper.
- Cook according to one of these methods first:Traeger/ pellet grill: Set the pellet grill to 200 degrees and place the steak on the grill grate for 35 to 45 minutes or until the internal temperature is 110 degrees.Oven: Place the steaks on a wire baking rack over a baking sheet and place them in a 200-degree oven for 35 to 45 minutes or until the internal temperature is 110 degrees.
- While steaks are cooking put the butter, Dijon, lemon juice, garlic, paprika, thyme, cayenne pepper, and a little kosher salt and pepper in a small saucepan. Set over medium low heat on the stove for 5 to 6 minutes until melted and garlic is cooked slightly. Set aside.Note: You can also do this on the Blackstone while waiting for it to preheat.
- Once the steak is almost at 110 degrees, start preheating the Blackstone to medium high heat for several minutes. Add cooking oil of choice and the steaks. Cook 1 1/2 to 2 minutes per side for medium rare to medium doneness.
- Let steaks rest 5 minutes before slicing. Seve with the cowboy butter over top.
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