Reverse Seared Bone-In Ribeyes

Ingredients

• 4 12-16 ounces each bone-in ribeye steaks (about 1 ½ inches thick)
• 2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)
• 4 Tablespoons salted butter

Steps

1. 1

   Preheat the grill. Preheat your grill or smoker to 225 degrees F for two-zone cooking. This means that half of your grill will have heat directly under the grates and the other half will have no heat under the grates.

2. 2

   Season the steaks. Season your bone-in ribeye steaks with Hey Grill Hey Beef Seasoning or your favorite steak blend. Make sure to press the seasonings into the meat with the flat of your hand as opposed to just sprinkling them on.

3. 3

   Grill over indirect heat. Place the steaks on the indirect heat side of the grill and close the lid. Cook the steaks at 225 degrees F until the internal temperature of the steak reaches 10 degrees lower than your target finished temperature. (110 degrees F for rare, 120 for medium rare, 130 for medium, 140 for medium well, 150 for well done). Use an internal thermometer to check the temperature. It will take approximately 1 hour for 1.5-inch thick steaks to hit 120 degrees (for medium rare steaks).

4. 4

   Sear over direct heat. Once your steaks reach their target temperature for the first cook, it is time for the sear. Move the steaks over to the direct heat, high-temperature side of the grill. Leave the lid open and sear each side of your steak for approximately 2-3 minutes. Cook your steaks to the following temperature for your desired doneness:120 degrees F for rare, 130 for medium rare, 140 for medium, 150 for medium well, and 160 degrees F for well done.

5. 5

   Rest and serve. Move the steaks to a cutting board and top with a tablespoon of butter on each. Rest the steaks for 10 minutes, then use a sharp knife to cut off the bone and slice the steak before serving.