June 2022 Winner: Steve Zeller

Smoked & Seared Ribeye

Steve started off with a whole prime rib cut into 1.5″ portions.

This steak was seasoned with SPG (Salt, Pepper, Garlic Powder) and some fresh rosemary on top.

His Green Mountain Grill was running at 225° with Lumberjack cherry and char hickory pellets.

He brought the ribeye to 130° internal temp then quickly torch seared until he got his desired crust.

While it was resting, he brushed some melted butter on top then sprinkled Maxzim maple coarse gourmet steak spice for some texture.

The ribeye was tender and delicious. Even his four year old daughter couldn’t stop eating it!

We hope our members try and enjoy this recipe!

Congrats, Steve, and smoke on!

Member Recipes, Recipes

Mitch Ryan

Thank you so much for being a part of our amazing community! My wife and I joined the wide world of pellet grilling back in 2016 after smelling some delicious food being smoked by our next-door neighbor. We, like many of you, spent hours online; researching different grills, all their features, and all the different price points. We ultimately ended up buying one and the rest is history. We have a passion for two things: to help people and to be able to make the BEST food possible. We created this site to accomplish those two things and to bring some ease to not only the decision process but also to the user process!

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