!Reverse-Seared Steak Recipe
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Ingredients
- 20 oz rib eye steak 1.5+ inches thick work best.
- 1.5 tsp Kosher salt
- 1.5 tsp Black pepper Coarse ground works best for developing the crust
- 1 tsp Vegetable oil
- 1 tbsp butter
Cooking Instructions
- Apply a thin coat of oil to steak and then season generously with kosher salt and black pepper.
- Leave seasoned steak for up to an hour to come up to room temperature while you get the grill ready.
- For the first phase of the cook, you want to get your grill up to about 200 – 250°F.
- Optionally place two small pieces of smoke wood like hickory on the grill (or smoker box) for extra flavor.
- Place steak on the cool side of the grill with the fattier or bone side pointed towards the charcoal.
- For medium rare remove steak from the grill when it hits an internal temperature of 110 – 115°F. Place a pat of butter on steak and wrap loosely in foil.
- While your steak is resting, crank up the temp on the grill.
- Finish the steak with a quick sear, flipping every 30 seconds. Remove steak from the grill when it hits 130-135°F for medium rare. Or about 1 minute on each side.
- Slice steak and serve
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