ManRub Reverse Sear Ribeye Medium Rare

Two 1 ½” cut prime ribeye steaks

ManRub Beef Rub, ManRub All Purr-Puss Rub, or ManRub Jalapeño Whip

Four table spoons soy sauce

Eight tablespoons olive oil (Divided 4 for the meat and 4 for the searing)

One Stick of butter

One Tablespoon minced garlic

One bunch of fresh rosemary

One bunch of thyme

Pellet Grill, Gas Grill or Charcoal grill

Large Cast Iron Skillet

Preheat gas grill, charcoal or pellet grill to 400°

Place ribeye steaks into glass Pyrex or cookie sheet. Spread one tablespoon of soy sauce over tops of each ribeye. Flip ribeye over and spread one tablespoon of soy sauce on other side of ribeye. Let sit for five minutes.

Spread one tablespoon of olive oil over tops of each ribeye. Flip ribeye over and spread one tablespoon of olive on other side of ribeye.

Generously cover both sides of the ribeye with your choice of ManRub Beef Rub, ManRub All Purr Puss Rub, or ManRub Jalapeño Whip. Make sure to get the sides of the ribeye too.

Place ribeye’s on the grill and close grill. Let cook for about 8 minutes and then flip.

Let cook for an additional 8 minutes on opposite side.

Check internal temperature with instant read thermometer. You are looking for about 127° to 129°.

Place the cast-iron skillet over medium-high and heat olive oil until it is almost smoking. Add ribeye and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 1 minute per side. Reduce heat to medium low and add butter, garlic, rosemary and thyme to the skillet.

As the butter melts, spoon it over the top of the steak for about 1 minute and then flip ribeye and repeat on the opposite side.

Remove from skillet and let ribeye rest for five minutes and then serve.