Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
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Reverse Seared Ribeyes
Beef & Lamb
Grill
Transform your ribeye steaks into a culinary masterpiece with this foolproof Big Green Egg recipe. Using the renowned Big Green Egg Classic Steakhouse Seasoning, this method ensures perfectly cooked steaks bursting with flavor.
Ingredients
- 2 ribeye steaks, at least 2 inches thick
- Roasted Garlic, Basil & Parsley Butter
- Big Green Egg Classic Steakhouse Seasoning
Equipment
- convEGGtor
- EGGspander Kit
Directions
Set the Egg for indirect cooking with a convEGGtor at 250°F/121°C
Bring the ribeyes to room temperature and season all sides liberally with Big Green Egg Classic Steakhouse Seasoning or salt and pepper.
Cook indirectly until internal temperature is 120°F/49°C.
Set the Egg for direct cooking without a convEGGtor at 550°F/288°C.
Sear each side of the steak for 1 minute. Remove the steak from the Egg when the internal temperature reaches 135°F. 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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