Reverse seared Rib Eye with Corn on the Cob and Pumpkin Ale

Tonight I decided to cook a meal at the New home in Saratoga Springs Utah. I decided on reverse seared ribeye with corn on the cob and pumpkin ale to drink.

The Reverse Seared Ribeye was cooked pn the Traeger and the Corn on the Cob was cooked in the Instant Pot Ultra.

To prepare the ribeye I rubbed it with worcestercire sauce and 3 little pigs BBQ touch of cherry seasoning. To prepare the corn on the cob I rubbed it with traeger Veggie Seasoning.

To cook the ribeye I preheated the Traeger to 225 degrees and then cooked the ribeye till the internal temperature was 120 degrees. Once the ribeye was 120 degrees U let it rest while I increased the grill to 500 degrees. Once the grill was at 500 degrees I cooked the steak for 3 minutes per side.

To cook the corn on the cob I put it in the Instant pot with 1 cup of water and presure cooked on high for 4 minutes and then did a quick release of pressure.

I will start with the Pumpkin Ale which was a Great choice for this meal. I really enjoyed the spices and the Pumpkin flavor.

The steak was cooked perfectly and had amazing flavor. I really enjoyed the sweetness from the touch of cherry seasoning along with the unique flavor of the worcesticre sauce. The steak was nice and juicy as well as tender.

Finally the corn on the cob which was nice and sweet, cooked perfectly and had amazing flavor. I thouroughly enjoyed the spices from the rub.

I will have to say this meal was yummy, yummy, yummy, yummy in my tummy. The meal was a delight to prepare, cook and eat and I will definitely enjoy this meal again.