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 Thick Cut Ribeye on the Bone
Maldon Salt

Preparation

Grease the Ribeye on the bone with Maldon salt.

Cooking Instructions

1

Set the temperature of your Oakford to 107°C.
2

Insert the probe the thickest part of the meat, and place it in the Pellet.
3

Smoke until the internal temperature of the meat is 45°C, then remove the Ribeye from the Pellet.
4

Let the Ribeye rest on a wire rack for 10 min.
5

Now set the temperature up to 270°C.
6

Place your Ribeye back in the Pellet and close the lid, sear the Ribeye further until the internal temperature of the meat reaches 56°C.
7

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