reverse seared rib-eye caps

INGREDIENTS


  • 1 1/2 Pound rib-eye cap

  • 2 Tablespoon Your Favorite Coffee Rub

  • 2 Tablespoon Your Favorite Beef Rub

PREPARATION

Steps

1

Trim the rib-eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butcher's twine to secure.

2

In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.

3

When ready to cook, set Z Grill to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

4

Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F.

5

Remove from the grill and set aside to rest.

6

Increase the grill temperature to 450˚F.

7

Place the steaks directly on the grill grate and cook 3 to 4 minutes per side, or until the internal temperature reaches 130˚F.

8

Remove from grill and let rest 5 minutes before serving. Enjoy!

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