1/2 Tablespoon Himalayan Pink Salt(Grinder version)
1 Teaspoon Ground Black Pepper
1 Tablespoon Granulated Garlic
1 Tablespoon Pilleteri’s Seasoning(Or any sweet rub)
Melted unsalted butter. This will be used to baste the meat when searing.
Set the steak or steaks out on the counter for at least 30 minutes. Now I really don’t have any science behind this, but many chefs and cooks strongly recommend letting steaks come as close to room temperature as possible. They claim that if you begin cooking a steak that is cold, it seizes up and becomes tough. So my estimation is, anything I can do to possibly make my steak more tender, I will do it.
While the steaks are resting on the counter, I turned on my electric smoker to 250 degrees.
I returned to the steaks after 30 minutes and seasoned evenly on both sides with the salt, pepper, granulated garlic, and Pilleteri’s seasoning. I inserted the Meater probe and set the internal temperature for 135 degrees.
I placed beef into the smoker and added hickory chips. I cooked at 250 degrees for exactly 29 minutes for a 1 1/2 inch steak. Once the steaks are finished I took them off the smoker and let them rest for about 15 minutes. Now don’t worry, these steaks are done, they may just look a little gray.
As they are resting I fired up my BBQ dragon chimney and ignited my charcoal. I got the coals blazing hot and spread them out.
I took the finished steaks and placed them on the hot grill and cooked about one to two minutes per side, basting each side with melted butter. It will not take long to sear, since the meat is already cooked.
So there you have it. This is my rendition of a reversed seared rib-eye steak. Words can not adequately express how tender, moist, and flavorful this delectable side of beef is.
It went very well with a twice baked potato for dinner. I would encourage any of you that is reading this recipe to try it a least one time in your life. It’s that good.