Gorgonzola Stuffed Rib Steaks Reverse Seared
Gorgonzola Stuffed Rib Steaks Reverse Seared, it’s a sweetheart’s weekend. We combined our date night, Rat dog’s birthday and Valentine’s Day. So, we had to do a recipe that shouted love. And at our house nothing says love like a big, thick steak. Juan cut us a few 2” thick rib steaks and we stuffed them with Gorgonzola cheese, seasoned to perfection with Green Mountain Grills Roasted Garlic Chipotle. Then, we topped the steaks with garlic herb butter. Perfect.
The cheese melting in these rib eyes just saturated the meat. Making every bite a blast of juicy, tender beef just swimming in the garlic butter and cheese flavors. Off The Hook!
See Video: http://datenightdoins.com/gorgonzola-stuffed-rib-steaks-reversed-seared-video5526-2/
Gorgonzola Stuffed Rib Steaks Reverse Seared
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: Smoke 1 hr @ 150 degrees (66c), Grill 6 min. per side @400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Competition Blend
Gorgonzola Stuffed Rib Steaks Reversed Seared
A Wood Pellet Grill Recipe
Ingredients: Gorgonzola Stuffed Rib Steaks Reversed Seared
- 2 inch thick rib eye steaks
- Gorgonzola cheese
- Green Mountain Grills Roasted Garlic Chipotle
- garlic herb butter
Our Ingredients
Gorgonzola Stuffed Rib Steaks Reversed Seared
A Wood Pellet Grill Recipe
Cooking Directions: Gorgonzola Stuffed Rib Steaks Reverse Seared
Cut as large a pocket as you can into your steak keeping the entry hole as small as you can. Being careful not to cut through the steak. I used a “very” sharp paring knife for this. Then, pack as much cheese as you can into it, do a nice rub, add a tab of the garlic butter and you’re ready for the Green Mountain Grill/Smoker.
We smoked the steak butter side up on our Grill Grates for an hour or so until I had an internal temperature of 100 degrees (38c). Then, pull it off the grill and let them rest until the grill is ready. I turned the grill up to 400 degrees (205c). When my Grill Grates were good and hot I put the steak butter side down for 6 minutes with a quarter turn at 3 minutes. Flip the steak over cover with the garlic butter and grill for 6 minutes with a quarter turn at 3 minutes.
When the meat reaches an internal temperature around 120 degrees (47c) pull them off, cover and let it rest for 5 to 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe is 125 degrees (55c). So for medium pull it at 140 (60c) and overdone 160 (72c). Tonight I used Maverick’s 732 remote and a ProTemp Instant Read Thermometer for checking meat temperature for this cook.
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.
Gorgonzola Stuffed Rib Steaks Reversed Seared
A Wood Pellet Grill Recipe
A Nice 2 Inch Steak
Carefully Cut a Pocket in the Steak
My Finger Is Pushing Up On the Inside of the Steak
Gorgonzola Stuffed Rib Steaks Reverse Seared
A Wood Pellet Grill Recipe
Stuff All The Cheese You Can into It
Stuffed
Do The Rub and Insert Temperature Probe
Gorgonzola Stuffed Rib Steaks Reverse Seared
A Wood Pellet Grill Recipe
In The Smoke on the Grill Grates
Top With Garlic Butter and Smoke For an Hour
Sear and Flip 
Cover with Garlic Butter
Smoked Bacon Wrapped Sweet Onion
Gorgonzola Stuffed Rib Steaks Reverse Seared
A Wood Pellet Grill Recipe
Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, 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 even do 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
http://datenightdoins.com
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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/
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 2 inch thick rib eye steaks
- Gorgonzola cheese
- Green Mountain Grills Roasted Garlic Chipotle
- garlic herb butter
- Cut as large a pocket as you can into your steak keeping the entry hole as small as you can. Being careful not to cut through the steak. I used a “very” sharp paring knife for this. Then, pack as much cheese as you can into it, do a nice rub, add a tab of the garlic butter and you’re ready for the Green Mountain Grill/Smoker.
- We smoked the steak butter side up on our Grill Grates for an hour or so until I had an internal temperature of 100 degrees (38c). Then, pull it off the grill and let them rest until the grill is ready. I turned the grill up to 400 degrees (205c). When my Grill Grates were good and hot I put the steak butter side down for 6 minutes with a quarter turn at 3 minutes. Flip the steak over cover with the garlic butter and grill for 6 minutes with a quarter turn at 3 minutes.
- When the meat reaches an internal temperature around 120 degrees (47c) pull them off, cover and let it rest for 5 to 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe is 125 degrees (55c). So for medium pull it at 140 (60c) and overdone 160 (72c). Tonight I used Maverick’s 732 remote and a ProTemp Instant Read Thermometer for checking meat temperature for this cook.
