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Date Night Rib Eye Reverse Seared
Date Night Rib Eye Reverse Seared

 

Patti and I always make our Date Night dinner something special. When Patti brought home these 2 inch Rib Eyes I thought these fit the bill perfectly for a reverse sear. The reverse sear/cold smoke method allows for a much deeper smoke flavor on meat, chicken, fish, seafood, game and cheese without actually cooking the food before grilling.  So, I used the probe on the remote and just let it sit in the smoke to about 100 degrees (38c) then pulled the meat and put the heat to my grill grates to get ready for a really good sear.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Date Night Rib Eye Steaks Reverse Seared
A Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1 hour smoke 170 degrees (77c), 10 minutes sear
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Gold Blend BBQ Pellet

Ingredients: Date Night Rib Eye Reverse Seared

  • 2 1 ½ “ thick Rib Eye Steaks
  • GMG’s Roasted Garlic & Chipotle seasoning blend (or your Favorite)

Date Night Rib Eye Reverse Seared
A Pellet Grill Recipe

Date Night Rib Eye Reverse Seared
Seasoned and in the Smoke

Date Night Rib Eye Reverse Seared
A Pellet Grill Recipe

Date Night Rib Eye Reverse Seared
Time to Pull them and Turn Up The Heat. Love My Hooks

 

Cooking Directions: Green Mountain Wood Pellet Grill

Preheat the grill to 170* (77c). Place your Rib Eyes directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking and it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

I used the probe on the remote and just let it sit in the smoke to about 100* (38c) about an hour. For this part of the cook time doesn’t matter, we are going by temperature. I then pulled it and set it aside and turned the grill up to 400* (205c). When my Grill Grates were screaming hot I put the steaks back on for 5 minutes per side with a quarter turn at 2 ½ minutes.

I am looking for an internal temp of 120* (49c) to pull it. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. This will be rare. (U.S.D.A. recommends 125* (52c)

For medium rare pull the meat reaches an internal temp around 130* – 140* (55c), cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140* (60c) and overdone 160* (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Date Night Rib Eye Reverse Seared
5 Minutes Per Side with a Quarter Turn at 2 ½ Minutes on the Grill Grates


Date Night Rib Eye Reverse Seared
A Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Date Night Rib Eye Reverse Seared
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven https://woodpelletpizzaoven.com/

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

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