Ingredients
- 2 ribeye steaks
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp butter
- 1 sprig fresh rosemary
- 1 clove garlic, smashed
Instructions
Method: Reverse searing
- Set the EGG for indirect cooking at 250°F/121°C.
- Season steaks with salt, pepper, and garlic powder.
- Place steaks on the grill and cook until internal temp reaches 120°F/49°C.
- Remove steaks and set EGG for direct cooking at 500°F/260°C.
- Sear steaks for 1 minute per side.
- Finish with melted butter, rosemary, and garlic.
