Video: Reverse Sear Cowboy Cut Ribeye

In this video Chef Tom of All Things Barbecue will show you how to reverse sear a ribeye.

Reverse Sear Cowboy Cut Ribeye Recipe


  • 1 Creekstone Farms Master Chef Choice Cowboy Ribeye, 14-16 ozs
  • Cattleman’s Grill Tri-tip Seasoning


Preheat your Yoder Smokers YS640 to 225ºF. Trim to remove any silver skin and/or excess fat on the outside of the steak. Rub a small amount of oil on the surface of the meat to use as a binder. Season the steak generously with Cattleman’s Grill Tri-tip Seasoning. Flip the steak and repeat the seasoning process. Rest the meat a few minutes to allow the rub to properly adhere.

Place the ribeye in the center of the second shelf. Smoke until the internal temperature reaches 115ºF. Remove the steak from the cooker, remove the heat diffuser and place GrillGrates over the open fire. Set the temperature to 400ºF. When the cooker comes up to temp place the steak on the GrillGrates and grill on both sides until the internal temperature reaches 130ºF.

Remove the ribeye from the grill. Rest 5 minutes before slicing.

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