Blackstone Reverse Sear Cowboy Ribeyes
Blackstone Reverse Sear Cowboy Ribeyes starts on the Traeger pellet grill (or oven) and finished on the flat top griddle with cowboy butter!
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.