Jouba’s Reverse Sear Ribeye on the Bone

Preparation
10 min
Cook Time
10 min
Serves
Depends on how many pieces of Ribeye you want to braai
Difficulty
easy

Jouba’s Reverse Sear Ribeye on the Bone

behind the recipe

Craving a smoked, deliciously, juicy piece of meat? Try this one!

Jouba’s Reverse Sear Ribeye on the Bone is the ultimate dining delight. Indulge in this deliciously smoked ribeye, seared to perfection, and served on the bone for maximum flavour. Savour the rich, juicy tenderness in every bite. You won’t want to miss out on this culinary masterpiece.

Ingredients

1 x Nice Thick Cut Ribeye on the Bone

Preparation

Grease the Ribeye on the bone with Maldon salt.

Cooking Instructions

1

Remember By slowly making your meat hotter you are in effect "aging" it, making your meat softer.
2

Turn on your Pellet and set the temperature to 107°C.
3

Press the "probe" inside the Ribeye, place it in the Pellet and close the lid.
4

"Sear" slowly until the internal temperature of the meat is 45°C, then remove the Ribeye from the Pellet.
5

Let the Ribeye rest on a wire rack for 10 min.
6

Now set the temperature up to 270°C.
7

Put your Ribeye back in the Pellet and close the lid, “Sear" the Ribeye further until the internal temperature of the meat reaches 56°C.
8

Remove the Ribeye and let it rest again until the internal temperature of the meat reaches 60°C.