Reverse Seared Steak June 25 2014, 1 Comment
You keep hearing about this "reverse seared" steak but have no clue how to cook it? Look no further. I'm going to teach you how to do it.
A good steak is meant to be eaten medium-rare in my opinion. If you like your steak well done, you might as well go outside and chew on the tire of your pickup. Using my method will allow you to achieve a perfect medium rare finish from top to bottom. Plus it will have a tasty crust.What you will need:
- Thick steak. At least Choice grade. Prime is even better. Preferably 2" thick. This is a real man's steak!
- Holy Cow BBQ Rub (If you don't have any yet, substitute a simple 50/50 salt/coarse cracked pepper mix until you order our rub.)
- 1 thick slice of butter
- Cast iron skillet
- Meat thermometer
Preheat your grill to 275 with an indirect setup.
2" thick Bone-in Cowboy Ribeye
The reverse sear is a 2-step process:
1.) Cooking the steak indirectly (or sort of "baking" the steak)
2.) Searing it hot to finishing it off
Season the steak with Holy Cow BBQ Rub on both sides. I prefer to season one side and let it set a few minutes. Then flip the steak and apply rub to the other side.
Place the steak on the cooking grate.
Cook the steak until it reaches an internal temperature of 120. This should take ~45 minutes if you started with a thick steak as I suggested. Shorter time if the steak isn't as thick.
Pull your steak from your cooker after it has reached an internal temperature of 120 degrees. Let the steak rest 10 minutes. We are shooting for an internal final temp of 130 - 135 (medium rare).
Setup a direct grill at 500 while the steak is resting 10 minutes. If you are using a Big Green Egg, remove the plate setter and crank the Egg temp to 500-550.
Get your cast iron skillet as hot as possible on the grill. I mean blazing hot.
Place the steak in the dry skillet. You can put some canola oil or butter in the skillet if you wish, but it's really not necessary.
Sear the steak for 1 minute. Flip the steak and sear the other side for 1 minute. Doing this should bring your steak to 125 - 130 degrees internal temperature.
Pull the steak after it reaches no more than 130 internal temperature and top it with a thick slice of butter.
Carryover cooking will bring the steak up another 5 degrees or so. Remember, we were shooting for Medium-Rare which is 130-135.
Serve this with a fully loaded baked potato and enjoy it immediately!!
Straight out of the skillet
Uniform medium-rare top to bottom. Look at those juices!!!!