Reverse Seared Filet & Ribeye
Preparation: Big Green Egg at 250-275 degrees, indirect heat
- 1 Ribeye Steak & 1 Beef Filet
- 1 Tablespoon EVOO
- Lane’s BBQ Ancho Espresso Rub
- 1 1/2 Tablespoon (non-salted) butter
- Instant Read Thermometer
Remove steak from Refrigerator. Allow steak to come to room temp (about 45 min. to 1 hour). Brush with EVOO and liberally season both sides of the steak with Brisket & Ancho Espresso Rubs. (It will be tough… but try not to eat at this point of the process).
Place steak on the grate and close lid. Grill for 15-20 minutes or until they reach 120 degrees, longer if desired. Remove from heat and place on a clean cutting board. Place butter on top and sprinkle a little more seasoning on. At this point remove indirect cooking plate and get the grill up to about 550-650 degrees. Once temperature reached you are going to sear the steaks for about 1 ½ minutes per side or until you reach your desired doneness. (have fun with this… you can use a cast iron skillet or grill grates). Allow steak to rest for 10-15 minutes. Slice & Enjoy!
Preparation: Big Green Egg at 400 degrees, direct heat
- (4) Rock Lobster Tails
- (2) Tablespoons Unsalted Butter
- Lane’s BBQ Sweet Heat Rub
Using scissors, cut top of lobster shell lengthwise down the center, leaving tail fin intact. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. With a knife, cut a slit, 1/2 inch deep, down center of meat. Season with Sweet Heat and place ½ tbls of butter on top of lobster. Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque. Remove from heat and allow to rest for 5 minutes. Slice & Enjoy!