How to Grill Reverse Seared Ribeye on a Gas Grill

Pitmaster Bruce of Deep South Sauce Co is showing us how to get tons of great barbecue flavor on a gas grill by using a smoking tube and B &B hickory pellets with a classic recipe for reverse seared ribeyes. He starts low and slow on the cooler side of the grill before finishing these wagyu steaks with a hot sear and herb butter baste.

Ingredients:
2 Ribeye Steaks - at least 1.25 inches thick - I prefer 1.5 inches
To taste Salt
To taste Pepper
1 tbsp Butter
Substitution You can also use your favorite seasonings, but salt, pepper, onion and garlic never fail.

Equipment:
Gas Grill - a 3 to 4 burner model preferred
Smoking Tube or Smoker box
B&B Hickory Pellets or Chips
Starter and Lighter
Tongs
Cutting Board
Sharp Knife
Pans for Raw and cooked
Insta Read Thermometer

—————
00:00 Intro
00:23 Fill the Smoking Tube
01:01 Preheat the gas grill
02:10 Prep the steaks
03:48 Explaining burners on gas grill for indirect heat
04:33 Put steaks on cooler side of grill
07:05 Sear the steaks
08:04 Pull steaks from heat and rest
08:50 Serve
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Better Burning since 1961
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