Lane's SPG Reverse-Seared Ribeye

If there's one cut that belongs in every pitmaster's rotation, it's a thick ribeye -- and the reverse sear method is the best way to cook it. By starting low and slow on the smoker before finishing over a ripping-hot sear, you get total control over the cook: edge-to-edge doneness with a deep, caramelized crust that a traditional pan-sear just can't match. This month's Flavor Flex box gives you everything you need to nail it.

Lane's SPG Rub (as featured in our Flavor Flex BBQ box) is the starting point here, and it earns its place. Salt, pepper, and garlic -- three ingredients that have been pulling their weight on beef since before BBQ competitions existed. Applied generously 30 minutes before the cook (or overnight if you're planning ahead), SPG lets the ribeye's natural richness do the talking while still building the kind of bark you want on that final sear. No complicated marinade, no five-ingredient rub. Just fundamentals done right.

The optional Cherry Bomb BBQ Sauce from PS Seasoning is worth keeping in your back pocket for this one. A light brush during the final minute of searing adds a subtle sweet heat that plays well against the savory crust -- but it's a finishing touch, not a focal point. If you're cooking for a crowd, put it on the table and let people decide for themselves.

Pull the steaks at 125°F for medium-rare, rest them for 8–10 minutes with a pat of butter melting into the crust, and slice against the grain. That's a steakhouse-quality ribeye, right in your backyard.

BBQ Dessert

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Smoker & Grill

Lane's SPG Reverse-Seared Ribeye

Author:

Gary - Grill Masters Club

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Servings

2-4

Prep Time

40 minutes

This reverse–seared ribeye delivers a perfect edge–to–edge cook with a rich, flavorful crust. Seasoned simply with SPG and finished over high heat, it’s a steakhouse–quality result right in your backyard.

Ingredients

• Get both products in our Flavor Flex BBQ box - available while supplies last
• Lane’s SPG Rub
• Cherry Bomb BBQ Sauce by PS Seasoning (optional, for light finishing glaze)
• 2 Ribeye Steaks (1.5–2 inches thick)
• 1 Tbsp Olive Oil (optional – we like Graza “Sizzle” EVOO, available in the Pitmaster Shop)

Directions

1. Preheat your smoker to 225–250°F using oak, hickory, or your preferred hardwood. Alternatively, set up your grill for two–zone cooking with an indirect zone at 275–300°F.

2. Season steaks generously on all sides with Lane’s SPG Rub at least 30 minutes before cooking, or up to overnight for deeper flavor.

3. Let steaks sit at room temperature for 20–30 minutes before placing them on the grill or smoker.

4. Place steaks on the indirect heat side and cook slowly until the internal temperature reaches 110–115°F.

5. Remove steaks from the grill and let rest while preparing for a high-heat sear.

6. Increase grill or pan temperature to high heat (500°F or higher).

7. Sear steaks for 1–2 minutes per side, flipping frequently to develop an even crust.

8. Remove steaks from heat when internal temperature reaches 125°F for medium-rare, or your desired doneness.

9. Rest steaks for 8-10 minutes before slicing. Top each steak with a small pat of unsalted butter while resting, allowing it to melt into the crust for added richness and flavor.

10. Optional: Lightly brush with Cherry Bomb BBQ Sauce by PS Seasoning during the final minute of searing or just before serving for a subtle sweet and smoky finish.