Reversed Sear Ribeye with Smoked Garlic, Zucchini, and Squash
Recipe by Nathan Lippy
- 1, 1 ½ pound boneless ribeye steak
- 6-10 large garlic cloves
- Blackstone Steakhouse Seasoning
- 2 tablespoon unsalted butter
- 2 zucchini, quartered lengthwise
- 2 squash, quartered lengthwise
- 1 cup applewood chips
- 2 sprigs rosemary
- Olive oil
- Small Aluminum Tray
- Blackstone Resting Rack
- Blackstone XL Dome
- Place the steak, garlic and aluminum tray on the resting rack. Add the wood chips to the aluminum tray and light with the torch. Once the wood chips are burning, blow out the fire to create smoke. Cover the entire resting rack with an XL Dome or close the hood. Allow the meat and garlic to smoke for 20-30 minutes.
- Heat your griddle to medium-high heat and add a bit of olive oil. Wait for the oil to start smoking before adding the steak.
- Season the steak generously with Blackstone Steakhouse Seasoning and place into the smoking oil. Cook for 2-3 minutes and flip. Flip as often as you like and don’t forget to turn the steak on its side to sear all surface areas.
- For the last few minutes of cooking, add the garlic to the oil and lightly caramelize.
- Move the garlic to the cooler side of the griddle, add the rosemary and a bit of water over the top and cover with a dome to finish cooking.
- Once the steak is cooked to the desired doneness, remove it from the griddle and let rest for 5 minutes.
- Add the butter to the beef fat on the hot side of the griddle and then the zucchini and squash. Add a bit of Blackstone Steakhouse seasoning if desired. Cook for 2-minutes per side.
- To plate, slice the steak and serve over the sliced veggies family style. Garnish with the garlic and rosemary over the top.