If you have friends that stay over from the night before and you're looking for a great brunch idea then consider doing steak and eggs. One of our favorite things to prep in the morning is steak and eggs. It's fast, filling, most people love it and if you pull it off right, it looks great. Here are some shots from our cook on New Years day - snow and everything. We really enjoyed testing out the new Cuisinart Pellet Grill with this cook and it added a great smokiness to the steaks which added a great additional layer of flavor to this cook. Check out the full recipe below.
Reverse Seared Rib Steaks
- Take your steaks out of the fridge an hour before grilling and salt generously
- Ensure you have the ceramic searing plate insert in place over the fire box
- Warm the pellet grill up to 250F
- Once a temp of 250F is reached, place the steaks on the grill
- Place the temp probe into the thickest part of the steak
- Once the steaks reach an internal temperature of 120F, remove them from the grill
- Turn the grill temperature to sear and allow the grill to warm up to 500F. This will likely take 10-15 minutes
- Sear the steaks over the ceramic insert for 2-3 minutes before flipping. Then sear for another 2-3 minutes or until you reach an internal temp of 128F
- Remove steaks from the grill and let rest for 10 minutes before slicing into them
- While resting, place a round of herb compound butter in the center of each steak and leave to melt
