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Reverse Seared Ribeye

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  • Yields: 4–5 Servings
  • Cook time: 1 h 15 m
  • Prep time: 5 minutes


  • 4 ribeye steaks (at least 1" thick)
  • 2 tablespoons Ben’s Heffer Dust Rub
  • 2 tablespoons olive oil


  1. Pour the Kingsford® Classic Pellets in the recteq pellet grill and set the preheat to 225°F.
  2. Lightly coat steaks in olive oil and season with Ben’s Heffer Dust Rub.
  3. Smoke the steaks until they reach an internal temperature of 145°F.
  4. Turn the grill temperature up to 500°F with sear kit on the right-hand side.
  5. Once the grill has come to temperature, sear the steaks for approximately 2–3 minutes per side.
  6. Remove the steaks from the grill and let rest for 5 minutes.

For safe meat preparation, reference the USDA website.

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