reverse sear cowboy steak

Reverse Sear Cowboy Steak

Holidays Recipes

Description

Try your hand at this Reverse Sear Cowboy Steak that’s slow smoked for a ton of moisture and flavor. With bold, tangy seasonings in a delicious crust topped with a bright, zesty chimichurri sauce, you’ll be surprised by how easy it is to grill such a mouthwatering ribeye!

Ingreadient

1 1/2 lb Cowboy cut steak Ribeye Tomahawk
2 tbsp Montreal Seasoning
2 tbsp butter
chimichurri sauce (blended), optional

Direction

Bring steak out of the refrigerator 1 hour prior to cooking.
Season the steak with Montreal Seasoning on both sides, pressing the seasoning to adhere.
Pellet Smoker: Set Traeger to 225°F and hit Super Smoke. Preheat for 15 minutes.
Place steak directly on clean grill grate and cook 45 minutes, until internal temperature reaches 115°F. Remove steak from grill and let rest 10 minutes. Change Traeger heat to 500°F in the meantime.
Place steak back on the grill for 5-6 minutes per side, or until internal temperature reaches 130°F-135°F for medium-rare (See Note 1).
Remove from grill and let rest 10 minutes. Top with butter before slicing and serve with optional chimichurri.

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