Reverse Searing Cowboy Ribeye Steaks on a Pellet Grill

See the video here!

1 ea 2.5 pound Black Angus USDA Choice Cowboy Ribeye

1/4 pound salted butter

Coarse Kosher Salt

Sprinkle salt on bot sides of the steak while preheating the grill to 250° F.

Place a cast iron griddle in the grill and your temperature probe into the center of your steak.  

Cook to an internal temperature of 130 for medium rare.

Turn the grill to the "High" setting, looking for 425° F, and remove your steak to the kitchen while it heats up.  Brush you steak with the melted butter covering all areas.  You can brush the underside after returning it to the grill.

Place your steak on the griddle for 4 minutes a side.  If you want diagonal "cross hatching" marks then turn it again for four minutes each side rotating it diagonally.  Remove from the grill and allow to rest for 10 minutes prior to cutting.

You can slice your steak up for individual servings or serve whole.  Enjoy!