The Perfect Reversed-Sear Steak - Grilled
What could be more Texas than steak, and the best steak in my opinion is a ribeye. This recipe consistently yields restaurant-quality steaks, but you have to be willing to trust the meat thermometer and the process because the first time you reverse sear a steak you will worry about burning it. Also, if you dry brine the steaks before cooking them, you will get a much better crust and flavor. Small amount of effort for a big payoff.
Ingredients:
2 12-ounce ribeye steaks. We prefer thick cut steaks because you can cook them better and avoid getting a grey line around the surface.
Salt and pepper
Steak seasoning optional. If we go with a seasoning, by far our favorite is Lane’s SPG.
Optional Compound Butter — 1/2 a stick of butter, with a tsp of parsley and 1 tsp of garlic powder or minced garlic, whipped together.
Directions:
Rinse off the steaks, pat dry with paper towels, and place on a rack in a pan. It is critical for the dry brining that air can get below the steaks while resting on the rack.
Season the steak with salt on all sides. There is a debate in the BBQ community about whether to include pepper at this stage since it can flame up on the grill—or at least that is how the debate goes. My preference is to only use salt for dry brining and then add pepper or the Lane’s SPG seasoning before putting the steaks on the grill. Let the steak sit in the refridgerator for 4 hours to overnight. Bring the steaks to close to room temperature before cooking.
Get your grill stabilized at approximately 225 degrees. You can go with a higher temperate if you want to shorten the cook time. I prefer the lower temperature.
Place the steaks on the grill. I use a deflector plate below the steaks or I use a soapstone surface instead of a standard grill surface. I prefer soapstone because it keeps a standard temperature across the cooking surface giving you an even cook. It also eliminates the chance of flare ups.
I use a wireless meat thermometer to track the temperature. When the steak gets within 15 degrees of target temperature, flip them to the other side. At 5 degrees below target temperature, pull the steaks from the grill and let sit for 10 minutes on a plate. This will bring down the temperature, redistribute the juices, and set you up for the reverse sear.
While the steaks are resting, crank up the temperature on your grill to about 500 degrees. I use a Kamado Joe, so I can also have a grill grate close to the coals. Although not needed, I think it is a nice plus.
Place the steaks on the grate for 60 seconds. Flip to the other side for another 60 seconds. When that time is up, flip the steaks again but rotate 90 degrees for 60 seconds. Flip one last time for another 60 seconds. This will create nice grill marks and a crust on the steaks.
Remove from the grill and rest for another 10 minutes before serving. If you made compound butter, now is the time to place the butter on top of the steaks.
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