Reverse Sear Steak!

I never knew how to prepare a “Reverse Sear” Ribeye until we moved to Texas. It’s actually very simple and one of the best ways to make a steak. We use a Green Egg Smoker for this recipe but any grill will do (charcoal or gas). The key to this recipe is the right “grade” of meat. We prefer “Prime” over “Choice” but either makes a great steak. The difference between the two is “Prime”. (higher grade) will have more marbling and better flavor than “Choice”. Most butcher counters will have this designation listed, but you can always ask if you’re not sure. We prefer “Bone-In” for even better taste but you can’t go wrong with the boneless, like the ones pictured here.

Ingredients:

Salt and pepper

2-2″ Thick Ribeyes

Prepare the grill: The Green Egg is pretty simple. I clean all the ashes from the bottom of the grill. This promotes airflow and allows for grilling at higher temperatures. I use lump charcoal and stack it pyramid-style style. There are numerous starter bricks you can buy to start the fire. I use the Green Egg starter bricks. You’ll want to set the smoker up for indirect heat. The Green Egg comes with a “place setter” piece that you’ll want to place over the coals when your ready.

Once the coals are ready, I add a small amount of mesquite or hickory wood (pre-soaked in water). This will add a slight, but not overwhelming smoke flavor.

Once the grill has reached temperature, (about 275-300) it’s time to put on the steaks. Once on, I close the lid and let them cook for about 20 minutes. Some folks like to keep the lid closed for this part of the process, but I like to turn them half way through. After about 40 minutes, I’ll take the steaks of and check the temp. If we’re at 115-120F, I’ll take them off and let them “rest”. I cover them in foil to keep them warm. Back at the grill, I’ll remove the place setter (with BBQ gloves, of course) and bring the temperature up to 500 degrees.

The next time I turn the steaks, I’ll let them cook for three minutes. Again, the key is to stay “at your post” and manage any flare-ups. One last turn for an additional three minutes. I’m going to take them off at this point and check the temperature. If we’re in the mid 120’s…we’re good! I’ll let them rest for about :10 minutes before serving.

A perfect “Medium Rare”…

…At least that’s what I’m looking for. I love that color and taste. Let it “rest” for 5 to 10 minutes before slicing and you’ll have an awesome dinner. This was one of my best efforts.