Monday, January 25, 2016

Rib Eye Steak: The Reverse Sear Method

I know what you're thinking, "I know how to cook a steak."  I thought the same thing, until I got my Traeger and started using this method.  I was doing it all wrong.  The reverse sear method uses low heat to cook the steak through and then high heat to sear the outside just before serving.  You get a tender, juicy internal along with a seared and flavorful crust.
What you'll need
  • Rib Eye Steak (12-16 ounce)
  • Olive Oil
  • Salt
  • Pepper
  • Butter
Start by removing your steak from the fridge, allow it to warm to room temperature.  Preheat your Traeger or grill (utilizing 2 zone cooking areas) to 225 degrees.
Rub with olive oil.  Sprinkle salt and pepper all over, both sides and the edges.
Place your steak on the grill, away from the flame, for about 30 minutes.  I use a wireless probe thermometer to monitor my temp.  I let it cook until 105 degrees internal temperature.  Once up to temp crank the heat on your grill to high, or roughly 450 degrees.
When the grill is hot place the steak over the hot area to sear, about 90 seconds to 2 minutes, then flip to finish.  You're shooting for an internal temperature of 130 degrees.
Remove from the grill, place a square of butter on the steak, allow to rest under a loose tent of foil to allow the juices to redistribute.  Then serve.

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