Episode Show Notes: https://stellaculinary.com/cooking-videos/cooking-techniques/how-to-cook-a-ribeye-steak-on-a-weber-kettle-grill-using-reverse
In this video, how to cook any thick steak on a grill, using the reverse sear cooking technique. While I demonstrate this technique using a ribeye on a Weber kettle, this technique will work with any grill or thick cut steak.
This same technique can also be done inside, using a 225F oven and then searing on the stove top to finish.
THE BASIC REVERSE SEAR TECHNIQUE
Create a two zone cooking set up on your grill, so that the cool side holds temp at around 225-250F. In this video, I start by placing most of chimney full of coals on one side of the grill, and then light about 12 coals using a wax cube. Once the coals are ashed over (about 15 minutes after lighting), I place them on top of the unlit coals.
If a smoked flavor is desired, place 3-4 small chunks of wood directly on top of the lit coals.
Wait for grill to come up to about 25F below your cooking temperature before putting the steak on the cool side of the grill, opposite the fire side. Remember that when you take the lid off your grill, you are giving more oxygen to the fire. This can lead to a temperature spike, which is why you don’t want to wait until your grill is at the cooking temperature before you take off the lid to put the steak on.
If using a kettle grill as shown in the video, close the bottom damper almost all the way to maintain a temperature between 225-250F for the first stage of the cook. If you’re new to live fire grilling and a 2 zone set up, there will be some trial and error involved. Just remember that the best way to control the temperature of a live fire grill is by controlling the amount of oxygen the fire receives via the bottom damper.
Cook steak to desired internal temperature, with my personal preference being mid rare (about132F). Monitor both steak and grill temperature with a digital thermometer.
Once steak achieves desired internal temperature, remove from grill and allow to cool while you build the fire in the center of the grill. Completely open the bottom damper to give maximum oxygen flow to the coals to achieve the hottest fire possible.
Once the internal temperature of the steak has dropped by about 15-20F, sear the steak as quickly as possible, flipping often. To get a better sear, brush the steak with a cooking oil of your choice.
When steak is finished searing, remove from the grill, and let rest for a couple of minutes before slicing and serving.
ALTERNATE REVERSE SEAR APPROACH
Another approach to the reverse sear is to follow the exact same method as above, but pull the steak about 15-20F below what you want your finished temperature to be. Then sear the steak as demonstrated while monitoring with a digital thermometer to make sure you don’t over shoot your desired finished temperature. This approach is both common and valid, and saves time since you don’t have to wait for the steak to drop it’s internal temperature before searing.
What approach is best?
It really depends on your time frame for execution.
If I’m throwing a party and doing a lot of steaks and sides, I’ll probably use the technique shown in this video. While the steaks are resting from the initial cook, it gives me time to build the center fire, add more coals if needed, and then cook my side dishes such as grilled asparagus, corn, etc. When I’m ready to serve dinner, the rested steaks go back on the grill just long enough to sear, since I know I’ve already achieved my desired internal temperature.
If it’s a weeknight and I’m cooking one steak for myself and my wife, I’ll probably use the alternate method of pulling my steak 15-20F below my desired finished temperature, and then searing. This removes the rest time necessary with the first approach, and puts dinner on the table faster. Again, both approaches are valid. Which approach you use will depend on your situation and execution timeline.
For links to product used and other related Stella Culinary Content, check out the video page found here: https://stellaculinary.com/cooking-videos/cooking-techniques/how-to-cook-a-ribeye-steak-on-a-weber-kettle-grill-using-reverse
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