reverse seared rib-eye caps
1 1/2 Pound rib-eye cap
2 Tablespoon Your Favorite Coffee Rub
2 Tablespoon Your Favorite Beef Rub
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.
In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.
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.
Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F.
Remove from the grill and set aside to rest.
Increase the grill temperature to 450˚F.
Place the steaks directly on the grill grate and cook 3 to 4 minutes per side, or until the internal temperature reaches 130˚F.
Remove from grill and let rest 5 minutes before serving. Enjoy!