Reverse Seared Cowboy Ribeye
Author
All Things Barbeque
Chef Tom cooks a Reverse Seared Cowboy Ribeye on the Kamado Joe Pellet Joe, and rounds out the meal with roasted red potatoes and grilled broccolini.
Ingredients
- 1 (2.5 lb) cowboy cut ribeye steak
- Colonial Chile Infused Oil
- Cattleman’s Grill Tuscan Steak Seasoning
- Â For the potatoes:
- 8 small red potatoes, quartered
- 2 cloves garlic, crushed, peeled
- Colonial Chile Infused Oil
- Jacobsen Salt Co. Kosher Sea Salt
- Fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns
- Â For the broccolini:
- 1 bunch broccolini
- Colonial Chile Infused Oil
- Jacobsen Salt Co. Kosher Sea Salt
- Fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns
- 2 tsp lemon juice
Directions
Preheat your Kamado Joe Pellet Joe to 250°F. Place a Half Moon GrillGrate on top of one half of the standard grill grates.
Rub a small amount of Colonial Chile Infused Oil on the surface of the steak. Season the steak generously with Cattleman’s Grill Tuscan Steak Seasoning. Flip the steak and repeat the seasoning process. Rest the meat a few minutes to allow the rub to properly adhere.
Place the quartered potatoes and garlic cloves in a small bowl. Drizzle with Colonial Chile Infused Oil, then season with the Jacobsen Salt Co. Kosher Sea Salt and Fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns. Toss to coat. Transfer the potatoes to a sheet of foil, and wrap tightly.
Place the ribeye on the standard grill grate. Place the foil pouch of potatoes on the Half Moon GrillGrate. Smoke the cowboy ribeye until the internal temperature reaches 110°F-115°F, about 1.5 hours.
Check the potatoes for tenderness. When the potatoes are tender remove them from the grill and keep them wrapped tightly in the foil.
When the steak reaches 110°F-115°F, remove it from the grill, place on a plate and cover loosely with foil.
Increase the temperature to 600°F. When the cooker comes up to temp place the steak on the GrillGrates and grill on both sides until the internal temperature reaches 130°F.
- Remove the ribeye from the grill. Rest 5 minutes before slicing.
Place the broccolini in a small bowl. Drizzle with Colonial Chile Infused Oil, then season with the Jacobsen Salt Co. Kosher Sea Salt and Fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns. Toss to coat.
Grill the broccolini until lightly charred and softened, about 10 minutes.
- Slice the meat of the cowboy ribeye away from the bone. Slice the steak. Plate the steak alongside the roasted potatoes and grilled broccolini. Squeeze the lemon juice over the broccolini.