Reverse Seared Ribeyes

Big Green Egg

Thank you to our friends at Banner Butter for the butter!

PREP TIME

15 Minutes

EGG TEMP

250°F/121°C

COOK TIME

15 Minutes

SERVINGS

1-4

CORE INGREDIENT

Beef

Ingredients

2 ribeye steaks, at least 2 inch (5 cm) thick
Big Green Egg Classic Steakhouse Seasoning
Roasted Garlic, Basil & Parsley Banner Butter

Accessories

Big Green Egg Seasoning, Classic Steakhouse

The Big Green Egg Classic Steakhouse Seasoning is perfect for grilled steaks and amazing on any cut ...

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convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Instructions

Step 1

Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.

Step 2

Bring the ribeyes to room temperature and season all sides liberally with Big Green Egg Classic Steakhouse Seasoning. Connect the EGG Genius for 250°F/121°C EGG temperature and 125°F/51°C meat temperature. Remove the steak when the internal temperature reaches 125°F/51°C. Disconnect the EGG Genius.

Step 3

Set the EGG for direct cooking at 550°F/287°C.

Step 4

Sear each side of the steak for 1 minute. Remove the steak from the EGG when the internal temperature reaches 135°F/57°C. Smear the steak with herb butter (we used Roasted Garlic, Basil & Parsley Banner Butter) and let rest for 10 minutes. Slice and enjoy!

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