Reverse-Seared Ribeye

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.

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