Reverse Sear Ribeye Steak
Ribeye steaks 1.5 – 2 inches thick
1/2 cup Coarse Kosher Salt per steak
Favorite Steak Seasoning (Meat Therapy preference: *Traeger Prime Rib Rub or *Meat Church Holy Cow and Holy Gospel combined with Meat Church Garlic & Herb)
European Style Butter (Meat Therapy preference: *Banner Butter roasted garlic, basil & parsley)
Oak or Hickory wood/pellets
Coat both sides of steak with coarse kosher salt and let sit for 30 minutes. This is considered a “dry brine.”
Rinse really well with cold water and pat dry. Season both sides with favorite steak rubs and let sit for an additional 30 minutes. Get smoker or grill going at 225° (you can also do this in an oven with a baking sheet and cooling rack) with oak or hickory wood/pellets. Place steak directly on rack until internal temperature of 120-125° is achieved (typically will take about 45 minutes). Pull and let rest for 10 minutes. Increase temp of smoker or grill to piping hot (500° or more). You can place a cast iron skillet on the grate as well if desired. Place ribeye onto hot grate or cast iron for 60-90 seconds each side as well as edges to get that good sear. Pull and place pad of European butter on top. Tent loosely with aluminum foil and let rest for 5-10 minutes.