1 Bunch Asparagus
4 Bacon, Strip
2 tbsp Olive Oil
1 bag Potato, Baby
2 - 1" Thick Steak, Bone-in Ribeye
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!
Note: It is recommended to use Classic Hardwood Pellets with this recipe.
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For a crispier char, substitute oil for butter.