Spiceology SPG Reverse-Seared Ribeye

How to Make Spiceology SPG Reverse-Seared Ribeye

1. 1

   Step 1: Bring to temperature and season

   Take steaks from the fridge 30–60 minutes before cooking to approach room temperature. Pat dry with paper towels, then evenly coat both sides with RUB PRIME STEAK and sprinkle the kosher salt and black pepper; press the rub gently into the meat so it adheres.

   For this step

   • 2 steaksribeye steaks
   • 2 tbspRUB PRIME STEAK
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Set up grill for indirect heat

   Prepare your grill for indirect cooking: one zone at low heat (225–275°F / 110–135°C) and one zone for high direct heat. If using charcoal, bank coals to one side; if gas, light half the burners. Place a probe or instant-read thermometer on hand.
   
3. 3

   Step 3: Reverse-cook over indirect heat

   Place steaks on the cool side of the grill and close the lid. Cook slowly until the internal temperature reaches about 110–115°F (43–46°C) for a final medium-rare of ~125°F. Expect 20–40 minutes depending on thickness — monitor with a probe thermometer for best results.
   
4. 4

   Step 4: Sear over high direct heat

   Move steaks to the hot zone (or place a preheated cast-iron pan on the grill). Brush both sides lightly with neutral oil and sear 45–90 seconds per side until a deep brown crust forms. In the last 30 seconds, add butter, crushed garlic, and thyme to the pan or to a heatproof spoon and baste the steaks to build flavor.

   For this step

   • 1 tbspneutral oil (canola or grapeseed)
   • 2 tbspunsalted butter
   • 3 clovesgarlic cloves
   • 3 sprigsfresh thyme sprigs
   
5. 5

   Step 5: Check doneness and remove

   After searing, check the internal temperature: 125–130°F for medium-rare, 135°F for medium. Remove steaks when they reach target and transfer to a cutting board.
   
6. 6

   Step 6: Rest, finish, and serve

   Tent steaks loosely with foil and rest 8–10 minutes to let juices redistribute. Slice against the grain, season lightly with flaky finishing salt if desired, and serve immediately.

   For this step

   • 1/2 tspflaky finishing salt (optional)

1. Take steaks from the fridge 30–60 minutes before cooking to approach room temperature. Pat dry with paper towels, then evenly coat both sides with RUB PRIME STEAK and sprinkle the kosher salt and black pepper; press the rub gently into the meat so it adheres.
2. Prepare your grill for indirect cooking: one zone at low heat (225–275°F / 110–135°C) and one zone for high direct heat. If using charcoal, bank coals to one side; if gas, light half the burners. Place a probe or instant-read thermometer on hand.
3. Place steaks on the cool side of the grill and close the lid. Cook slowly until the internal temperature reaches about 110–115°F (43–46°C) for a final medium-rare of ~125°F. Expect 20–40 minutes depending on thickness — monitor with a probe thermometer for best results.
4. Move steaks to the hot zone (or place a preheated cast-iron pan on the grill). Brush both sides lightly with neutral oil and sear 45–90 seconds per side until a deep brown crust forms. In the last 30 seconds, add butter, crushed garlic, and thyme to the pan or to a heatproof spoon and baste the steaks to build flavor.
5. After searing, check the internal temperature: 125–130°F for medium-rare, 135°F for medium. Remove steaks when they reach target and transfer to a cutting board.
6. Tent steaks loosely with foil and rest 8–10 minutes to let juices redistribute. Slice against the grain, season lightly with flaky finishing salt if desired, and serve immediately.