LOW CARB BEEF ROAST BS

Instructions:

Direct Sear Method

1. Preheat your Blackstone to medium-high heat. Season your steak with salt and pepper, and place on the grill.
2. Don’t touch it for several minutes so that it will develop a crust.
3. Flip once, and let cook until a crust develops on the other side, and the steak has reached the desired temperature.
4. If your steak is particularly thick, like the one pictured here, you’ll want to sear the sides as well. If it is extra thick and also attached to the bone, like a tomahawk or cowboy ribeye, you’ll want to reduce the heat to medium-low and cook the steak with a dome or cover over it to ensure even cooking.

Reverse Sear Method

1. 1. Season your meat and place it on a smoker at 180°-200°. Let the steak reverse sear for about an hour, or until the internal temperature reaches about 120°.
   2. Remove from the pellet grill or smoker, and place onto a preheated flat top griddle at medium-high to high heat. Let sear for 2-3 minutes per side to develop a crust.