Reverse Seared Ribeyes – Big Green Egg

Directions

Set the Egg for indirect cooking with a convEGGtor at 250°F/121°C Bring the ribeyes to room temperature and season all sides liberally with Big Green Egg Classic Steakhouse Seasoning or salt and pepper. Cook indirectly until internal temperature is 120°F/49°C. Set the Egg for direct cooking without a convEGGtor at 550°F/288°C. Sear each side of the steak for 1 minute. Remove the steak from the Egg when the internal temperature reaches 135°F. Smear the steak with herb butter (we used Roasted Garlic, Basil & Parsley Banner Butter) and let rest for 10 minutes. Slice and enjoy.