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Patrick’s Reverse Seared Ribeye with Loco Moco

Patrick’s Reverse Seared Ribeye with Loco Moco delivers a Hawaiian-inspired twist on a classic steak. The reverse sear technique ensures a perfectly cooked ribeye, served atop a bed of rice and topped with a savory gravy and fried egg. This dish is a filling and flavorful way to enjoy a steak dinner with a tropical flair.

Patrick’s Reverse Seared Ribeye with Loco Moco in packaging
Image courtesy of @mullybrewnbbq
MADE WITH:
Beef Ribeye Steak Beef Ribeye Steak
5

INGREDIENTS

swiftMeats Time20 minutes
swiftMeats Serving2-4

SERVINGS

Cooking style image

Ingredients:

Directions

Ribeye Steak:

  1. Season both sides (Patrick uses @meatchurch Holy Cow).
  2. Place on grill set at 225°F for indirect cooking.
  3. Cook until internal temp registers 115°F.
  4. Heat a cast-iron pan to medium high with a little oil.
  5. Sear steak 1-2min per side till it registers 135°F internal.
  6. Let rest for 5-10min before slicing.

Loco Moco (with cauliflower rice)

  1. Throw mushrooms into pan (add additional oil if needed).
  2. Cook mushrooms down.
  3. Add 1 gravy packet and water.
  4. Cook until thickens.
  5. Prep cauliflower rice.
  6. Fry one egg over easy.
  7. Place gravy, steak, and then egg over cauliflower.
  8. Serve and enjoy!

 

Recipe courtesy of @mullybrewnbbq
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