Por Chef Eric Gephart

Reverse Smoke Cowboy Ribeye

Raciones: 10 people
Tiempo de cocción: 30 - 60 min
A la parrilla


  • Main

So much of great cooking comes from methods and not recipes. Tap into the power of the“Reverse Smoke” and use it as you will!


  1. 01

    Stabilize your grill at 300F, then setup your grill for 2-zone cooking. Scruff the surface of steak with a sharp knife to create more surface area, then season all sides liberally. Place the steak on the indirect side of the grill, close the dome and allow it to cook for 25-30 minutes with the fat cap toward the flame, then dry baste and flip.



    • 2 pounds Cowboy Ribeye
    • 2 tablespoons Q-nami, Lanes BBQ Seasonings

  4. 02

    Once the steak has reached an internal temperature of 125F, remove it from the grill and allow it to rest. While the steak is resting, open the dome and draft door to raise the grill temp. Plunge a wood chunk in the hottest portion of the glowing embers and allow the chunk to combust. Place a grill grate on the lowest portion of the smoke and coals.



    • 1 Chunk Smoking Wood

  7. 03

    Allow the grill grate or searing surface to come to temperature and place the rested steak directly on the searing surface. Allow to hot smoke and sear for 20 to 30 seconds, flip and carefully flambe if you choose to. Hot Sear the other side and repeat. Continue to hot smoke and flip until you reach your desired internal temperature. If your steak is getting too much caramelization, place it back and finish on the indirect side.


  9. 04

    Remove the steak from the grill and allow to rest for a few minutes then slice off the bone and across the grain.