The king of cuts, done right: a 2+ inch bone-in ribeye, reverse-seared low and slow to 125°F, then finished with a screaming-hot sear. This is the showstopper.
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The full ingredient list, step-by-step instructions, and a full-page photo of this cook live in Daddio on the Patio: 50 Easy Backyard BBQ & Blackstone Recipes.
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