Reverse Seared Steak

My favorite way to cook steak! Smoky, tender and juicy! Melt in your mouth steaks!

Lumber Jack

Fill your Grill with quality BBQ wood pellets that burn hotter, last longer, and taste better. No fillers, no additives, less auger jams, more smoke output, more flavour. Works in all pellet grills and smokers.

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Ingredients:

• 2 Ribeye steaks
• Croix Valley Steak Sauce and Marinade 🛒
• Sucklebusters SPG Rub 🛒

Instructions:

1. Season both sides of your steak with Sucklebusters SPG
2. Preheat smoker to 225 degrees F
3. Place steaks on grill and smoke for 45 min or until an internal temperature of 115 degrees is reached
4. Remove steak and cover in foil
5. Turn up grill to 500 degrees F
6. Sear for 3 min per side
7. 135 degrees F internal temperature for Medium Rare
8. Remove and tent with foil for 5-10 min
9. Slice and serve with Croix Valley Steak Sauce and Marinade

Notes:

• If you want a different level of doneness smoke until 15-20 degrees below desired finished temperature, then sear.
• Sear using whatever method you prefer (gas grill, open flame, torch, cast iron on stovetop etc)

Products used in this recipe

Croix Valley Original Steak Sauce and Marinade

SuckleBusters S.P.G. All Purpose BBQ Rub

Lumber Jack Char Hickory BBQ Pellets

Also pairs with