Mastering the Reverse Sear: The Ultimate Ribeye Steak on a Wood Pellet Grill

Experience a whole new world of juicy, mouth-watering ribeye steak as we guide you through the art of the reverse sear on a wood pellet grill for the best steak of your life.

Dive into the world of BBQ mastery with this simple yet effective guide on how to reverse sear a ribeye steak on your wood pellet grill. If you love your steak with a smoky flavor, a perfect crust, and a juicy, tender interior, this recipe is for you.

Our method starts with a low and slow smoke at 225°F to gradually cook your steak and lock in those mouth-watering flavors. After reaching the ideal internal temperature, we crank up the heat for a quick sear, giving your steak an irresistible crust. This reverse sear technique results in a steak that’s perfectly medium-rare (or medium, depending on your preference) from edge to edge, with a robust and flavorful crust that’s sure to impress.

Ready to taste the difference? Grab your ribeye steak, some kosher salt, and freshly ground black pepper, and let’s get grilling. Follow the steps below to enjoy a delicious, restaurant-quality steak at home. Trust us; this is a game-changer.

Enjoy your BBQ adventure with this reverse seared ribeye steak!"

Ingredients:

• 1 Ribeye steak, around 1.5 inches thick

• Olive oil

• Kosher salt

• Freshly ground black pepper

Instructions:

• • • Start by seasoning your steak. Rub the steak with olive oil and sprinkle the steak generously on all sides with the kosher salt and freshly ground black pepper. Let the steak sit at room temperature for about 30 minutes to an hour. This allows the seasoning to penetrate the meat and the steak to come to room temperature, which helps with even cooking.

• • • Preheat your grill to 225°F. This is the "smoke” setting on many wood pellet grill models. Place the steak directly on the grill grates, close the lid, and smoke the steak until the internal temperature reaches about 120°F for a medium-rare steak. This usually takes about 45-60 minutes, but you should use a meat thermometer to ensure accuracy.

• • • Once the steak has reached the desired internal temperature, remove it from the grill and let it rest for about 10-15 minutes. During this time, increase the grill temperature to its highest setting, around 450-500°F.

• • • After the grill has reached the high temperature and the steak has rested, place the steak back on the grill. Sear each side for about 1-2 minutes to create a flavorful crust. Monitor the steak’s temperature closely during this stage; for a medium steak, you’ll want to remove it from the grill once it reaches an internal temperature of 135-140°F.

• • • Remove the steak from the grill and let it rest for another 10 minutes. This allows the juices to redistribute throughout the steak, leading to a moister and more flavorful steak.

Enjoy your reverse seared ribeye steak!