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!