Reverse sear steak

Description

A reverse sear steak is a steak that is cooked first using indirect heat until the internal temperature climbs close to your desired temperature, then is finished off on direct heat for searing. This method is one of my favorite ways to cook a steak and can be used for many different cuts of steak.

For this recipe I will be cooking my personal favorite cut of steak, the ribeye.

Ingredients

• Your cut of steak
• Salt
• Pepper
• Garlic powder
• Half stick of butter
• Grapeseed oil
• Fresh thyme
• 3 garlic cloves

Steps

1. Let steak rest at room temperature for about 20 minutes before cooking.
2. Set up your grill with hot coals on one side. This sets up a cool zone for indirect cooking and a hot zone for searing.
3. Pat steak dry and season with the salt, pepper, and garlic powder.
4. Place your steak on the cool side away from the hot coals and insert a meat thermometer into the thickest part of the meat. (Be sure the probe is not too close to the bottom or the top of the steak for accurate temp readings.) Then close the lid.
5. As we wait for the temperature to rise, grab a small aluminum pan and pour in a little grapeseed oil. Then place the butter in along with the fresh thyme and garlic cloves.
6. When the temperature of the steak reads around 90-100 degrees place the aluminum pan on the cool side of the grill and close the lid.
7. When your steak reaches around 110-115 degrees remove the probe and sear the steak over the hot zone until you get a nice crust. (Usually about 2 minutes each side.) While searing go ahead and brush as much of that garlic butter on your steak as you want.
8. Once you're done searing, let the steak rest for at least 5 to 7 minutes to retain its juiciness and then slice and serve. The result should be a nice medium rare. (130-135 degrees interal)