2 - 1 Steak, Bone-in Ribeye
Using the reverse sear method on a thick cut of steak, such as a ribeye, is the perfect way to get a delicious, crunchy char on the outside, while still reaching an optimal medium rare or medium temperature on the inside. This pellet grill steak recipe is simple and calls for a bone in cut for maximum flavor, but this method can be used on any thick cut of steak such as a T-Bone or New York Strip.
Reverse searing on a Louisiana Grill is easy, thanks to the patented Flame Broiler Plate that easily slides from indirect to direct heat, allowing temperatures to reach almost 1,000°F above the flame.
Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.
Season your steak liberally so the crust is pronounced with a crunchy texture.