Reverse Seared Cowboy Ribeye on the Primo Grill

BallisticBBQ's picture

Aug. 07, 2014

A 2 1/2 pound ribeye, reverse seared on the Primo Oval XL and then hit with a brown butter bacon sauce a Jack Daniels Balsamic reduction.


Ribeye 2 1/2 Pound
Coarse ground kosher salt To Taste
Ground pepper To Taste (use pepper blend)
For balsamic reduction
Balsamic vinegar 3/4 Cup (12 tbs)
Whiskey 3/4 Cup (12 tbs) (Jack Daniel's)
For brown butter bacon sauce
Unsalted butter 4 Tablespoon , divided
Bacon strips 3 , cut into 1/4



1. Season ribeye with salt and pepper and set aside.

2. Preheat grill (Primo Oval XL) as shown in the video until it reaches 450 degree F.



3. Place meat on grill, over indirect flame and cook until the internal temperature reaches 120 degree (about 20-30 minutes). Flip meat once about half way through. Remove from grill, wrap with foil until the internal temperature reaches 130 degree.

For Balsamic Reduction:

4. In a saucepan, combine balsamic vinegar and whiskey. Bring to a boil, reduce the heat and let it simmer until reduced by half.

For Brown Butter Bacon Sauce:

5. Heat a cast iron skillet, melt 2 tablespoons of butter, add bacon and cook until crisped. Drain the fat and put the skillet back on flame.

6. Add another 2 tablespoons of butter and allow it to brown with bacon. Set aside.



7. Turn the grill to high and grease the grates with canola oil.

8. Place the meat back on grill and sear on both sides.



9. Carve meat and serve with balsamic reduction and bacon butter on top. You can serve grilled artichokes on side.



Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 356Calories from Fat 151

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 377 mg15.71%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 3 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet