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Reverse Seared Ribeyes

DainW Posts: 159
Picked up a couple of prime ribeyes from Costco. Dry brined overnight and then seasoned with garlic powder, pepper, and Montreal steak seasoning. Smoker at 250 using post oak chunks until they hit 117 internal. Pulled and seared for 2 minutes per side at 500 degrees. Finished with a blue cheese and garlic compound butter. Served with twice baked potatoes and sautéed musbrooms.