Former UFC and BKFC professional fighter Chad Mendes breaks down how to reverse sear a premium ribeye steak from American Almond Beef. Chad begins by seasoning the meat with a light mix of Fowl and Drop Tine Provider meat rub. Next, Mendes smokes the steak at 220F until internal temp is 120F in a Traeger Grill. Cooking slow is key to keeping your steaks tender. Next sear in a cast iron with butter to create that crust. Chad removes the ribeye from the cast iron at about 130F and lets rest for about 15 minutes which puts the temp at about 135F, perfect for medium rare meat!