Reverse Seared Hickory Smoked Ribeye

Ingredients

• 1.5 inch boneless ribeye steak
• Pinch of salt
• Pinch of pepper
• 1 tablespoon of butter

Directions

1. Season the steak with salt and pepper.
2. Put the steak on a 225 degree hickory pellet grill or hickory fire for 30 minutes.
3. Remove the steak from the heat and allow to rest for 15 minutes.
4. Place the steak on a 450 degree hickory pellet grill or hickory fire for 3 minutes on each side.
5. Remove from the heat and immediately place butter on top.
6. Rest for 10 minutes before cutting.

Prepared by Ty Mullens
June 10, 2021