Reverse Seared Steaks
- Rib Eye Steak - Choice Grade or better (no less than 1/2 in thick; preferably 3/4 in thick)
- Olive Oil
- Mad Dawgz Rub or Rub of Choice
- Set smoker/grill to 250u0b0 using hickory, mesquite, or pecan wood.
- While smoker is coming up to temperature rub steak with olive oil and liberally apply Mad Dawgz Rub to coat all sides of steak. Let steak rest 10 minutes allowing rub to liquefy. (Note: This process can be sped up by spritzing steak with apple juice.)
- Put steaks on smoker/grill for 1 hour or until internal temperature of 115u0b0. Pull steaks from smoker/grill and let rest. Increase smoker/grill temperature to 450u0b0 (minimum). Place steaks back on grill for 90 seconds to 2 minutes per side until desired internal temperature is reached. (Note: Mad Dawgz recommends an internal temperature of 135u0b0-140u0b0.)
better, olive oil, mad
Taken from www.epicurious.com/recipes/member/views/reverse-seared-steaks-50183704 (may not work)