Have you ever had bacon wrapped steaks at your local steakhouse and wonder how they get such a nice sear on such a thick cut of ribeye without it being raw inside? This recipe uses the reverse sear method which is what steakhouses all over the country use to deliver thicker steaks cooked to internal temperature with a crunchy and flavorful seared crust. Served with baby potatoes and asparagus, this meal is also gluten free!
This recipe is an easy prep and takes about an hour of cooking time on the grill. A perfect weeknight or night in dish that is sure to please the senses. Try it out with a dry aged steak for the ultimate flavor delight.
Note: It is recommended to use Texas Mesquite hardwood pellets with this recipe.
For a crispier char, substitute oil with butter.
Louisiana Grills Reverse Seared Bacon Wrapped Steaks Reviews
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