Blackstone Reverse Seared Ribeye Steaks
Blackstone Reverse Seared Ribeye Steaks starts with thick cut ribeye steaks in the oven or smoker and then seared on the hot Blackstone
Equipment
- Blackstone Griddle
- Traeger/Pellet Grill optional
Ingredients
- 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
Instructions
- 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.