26d • Featured Recipes
🥩 Father's Day Recipe: Reverse Sear Ribeye
Father's Day is Sunday — treat yourself (or the pitmaster in your life) right. The reverse sear is the best method for a thick-cut steak, full stop.
What you need:
- 1.5–2 inch thick ribeye
- Big Poppa's Competition Brisket n Steak rub
- Butter, garlic, fresh thyme for the finish
The cook:
- Season the steak heavily on all sides — don't hold back
- Set your smoker or oven to 225°F
- Cook the steak low and slow until internal temp hits 125°F (for medium rare) — this takes about 45–60 min
- Pull it and let it rest while you get a cast iron ripping hot
- Sear 60–90 seconds per side in butter with garlic and thyme — baste constantly
- Rest 5 minutes, then slice and serve
The crust you get from that final sear after low-and-slow is absolutely unreal. It's the move for any special occasion.
Tag us if you're cooking this on Sunday — we want to see the plates 🔥
2
0 comments
🥩 Father's Day Recipe: Reverse Sear Ribeye
powered by
skool.com/real-bbq-by-big-poppa-1682
Real BBQ. Real Results. Join Big Poppa Smokers’ community for pitmasters & backyard cooks. Talk rubs, smokers, recipes, grills & more.
Suggested communities
Powered by