Reverse-Seared Ribeyes

Preparation

• • Set up the grill for a 1/2 direct (lower setting if available) and 1/2 indirect cook using a heat deflector

  • Bring the grill up to 225-250 degrees Farenheit

  • Use one chunk of smoking wood (optional)

  • Take the steak(s) out about an hour before the cook to get closer to room temperature

  • Season the steak(s) at least 30 minutes prior to grilling

    • 1 Tbs Salt

    • 1-1/2 Tsp Black Pepper

    • 1/2 Tsp Garlic Powder

    • 1/2 Tsp Onion Powder

    • 1/4 Tsp Cayenne

  • Place the steak(s) on the indirect side of the grill.  Target an internal temperature of ~110-115 degrees Farenheit

  • Take the steak(s) off the grill when they reach an internal temperature of ~130 degrees Farenheit, tent with foil

  • Bring the grill temperature up to 450-500 degrees Farenheit

  • Sear the steak(s) 2 minutes per side over direct heat 

  • Take the steak(s) off the grill, let rest for ~10 minutes

Notes

• • You need a thicker steak to do a reverse sear, at least 1-1/2" thick

  • Taking the steak off at ~130 degrees Farenheit will result in a medium-rare plus steak.  Adjust the time/temperature to suit your personal preference