Reverse Seared Pastrami Ribeye Steak
Reverse Seared Pastrami Ribeye Steak
This mouthwatering reverse seared BBQ ribeye steak is seasoned with Tubz Deli Pastrami Rub and enhanced with the exquisite flavor of garlic smoked rapeseed oil. The reverse sear method ensures a perfectly cooked and tender steak with a delectable crust. The combination of the smoky rub and the BBQ char adds a delicious depth of flavor that will leave you craving for more. Fire up the grill and treat yourself to this sensational steak recipe!
- Author
- Tubby Tom
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Servings
- 2
- Category
BBQ
- Cuisine
- American
Ingredients
- 1 ribeye steak (1-1.5 inch thick)
- 2 tablespoons Tubz Deli Pastrami Rub
- 1 tablespoon Garlic Smoked Rapeseed Oil
Directions
- Preheat your grill to medium-high heat making sure to create a ‘sear side’ with lots of heat and a cooler side.
- Oil up then season the ribeye steak evenly with Tubz Deli Pastrami Rub, pressing the rub into the meat to adhere.
- Place the seasoned ribeye on the cooler side of grill and cook for 12 minutes until it reaches 30 degrees internal temp.
- Sear off both sides, until you get a great crust.
- Remove the ribeye from the grill when it reaches an internal temp of 45c and let it rest for 5 minutes to allow the juices to redistribute.
- Slice the ribeye against the grain, and serve hot and juicy for a truly satisfying BBQ experience.
