Ingredients
- 2 ribeye steaks (1.5 inches thick)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic, smashed
- 2 tbsp butter
- Fresh rosemary sprigs
Instructions
Method: Reverse sear
- Preheat the EGG to 250°F/121°C for indirect cooking.
- Season steaks with salt and pepper; cook indirectly until internal temp is 120°F.
- Remove steaks and increase EGG temp to 600°F for direct cooking.
- Sear steaks for 1-2 minutes per side.
- Top with butter, garlic, and rosemary while resting for 10 minutes.
