ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To start off this recipe gather all your ingredients for easy preparation. Once you have everything together, start by preparing your ribeye steak for the grill.. To do this apply a little bit of olive oil to the outside of the ribeye. This will act as a little bit of a binder and help later on when it comes time to sear the steak. Next, apply your favourite BBQ Rub for steak - We used our Mad Cow beef rub which is absolutely amazing on steaks. Once your ribeye steaks have been seasoned, let them sit for 30 minutes while you get the grill set up for cooking indirect between 225F - 250F.
Once your grill has been set up using the indirect cooking method and you have clean smoke coming out of your vents, place the ribeye onto the grill opposite the coals. It's always recommended to use a good digital meat thermometer to monitor the internal tempreture of the steak as it cooks, so don't forget to insert your thermometer. Lastly, add a small piece of hardwood to the coals to add a light kiss of smoky flavour to the ribeyes. Once everything is on the grill, close the lid and begin cooking until you've reached an internal tempreture of around 115F flipping the steak halfway through to promote a more even cook. (we usually flip ours around 90F)
While your ribeye steak is cooking it's now time to make your herbaceous board sauce which is going to go incredibly well with the ribeye. One your cutting board, mince up your garlic and shallots then add on your flat leaf parsley, rosemary, and thyme and continue to chop everything together. Once everything has been chopped fairly small, add in your red wine vinegar, olive oil, and a bit of MAD COW rub to taste. Continue to chop everything together until you have a chunky smooth consistency. Spread out the finished board sauce and place a few pads of butter on top for your steaks to rest on top of.
With your board sauce made and your ribeye steaks cooked indirect to an internal tempreture of 115F, open up the grill and either mix together your coals or add additional lit coals because it's important for your coals to be roaring hot for the reverse sear portion. Once your coals are roaring hot spin the grate and begin to sear your ribeyes for one minute on each side twice. Once you have seared your steaks remove them from the heat and place them on top of your board sauce then let the ribeyes rest for 5-10 minutes for slicing in and enjoying the feast!