Reverse Seared Steaks

Name: Reverse Seared Steaks
Ingredients: Rib Eye Steak - Choice Grade or better (no less than 1/2 in thick; preferably 3/4 in thick); Olive Oil; Mad Dawgz Rub or Rub of Choice

3 ingredients

1 steps

Ingredients

Rib Eye Steak - Choice Grade or better (no less than 1/2 in thick; preferably 3/4 in thick)
Olive Oil
Mad Dawgz Rub or Rub of Choice

Directions

1

{"0":"Set smoker\/grill to 250\u00b0 using hickory, mesquite, or pecan wood.","2":"While smoker is coming up to temperature rub steak with olive oil and liberally apply Mad Dawgz Rub to coat all sides of steak. Let steak rest 10 minutes allowing rub to liquefy. (Note: This process can be sped up by spritzing steak with apple juice.)","4":"Put steaks on smoker\/grill for 1 hour or until internal temperature of 115\u00b0. Pull steaks from smoker\/grill and let rest. Increase smoker\/grill temperature to 450\u00b0 (minimum). Place steaks back on grill for 90 seconds to 2 minutes per side until desired internal temperature is reached. (Note: Mad Dawgz recommends an internal temperature of 135\u00b0-140\u00b0.)"}