While this type of steak may seem straightforward to grill, its size can be tricky if you want a well-charred crust and an even, warm pink center. It is for this exact reason I use a "reverse sear" for my ribeye steak on the grill. For these steaks, don't take anything to chance.
Most steaks up to an inch thick can be cooked over direct high heat. However, thicker steaks need a little finessing. With an even “wall to wall” pink center being the goal, thick steaks cooked over direct heat will hit their target temperature closer to the crust much sooner than the middle of the meat.
A uniformly cooked center is about impossible. To avoid this, and still reach our goal, use a two-zone fire with all of the coals pushed to one side of the kettle and nothing on the other.
Over the side of the grill without charcoal, cook the steak to about 10 degrees of its target temperature. For instance, for medium-rare at 130 Fahrenheit, move the steak at 120 Fahrenheit. By slowly bringing the meat to temperature, it ensures uniformity. In this case, an instant-read thermometer or iGrill is a must to check the temperature.
Once the -10 degree temperature is obtained, the steak is seared directly over the hot coals to create that excellent charred crust. When the final temperature is met, remove the steak from the grill and allowed it to rest about 10 minutes.
An added benefit to the reverse sear is not only cooking a great medium-rare steak, but also for my more finicky friends, a more medium to well-done cut.
Yes, while it might seem sacrilegious to grill steak to that degree, one of those “finicky friends” happens to be my wife, so, needless to say, I make it happen. More importantly, she likes it. A lot.
By slowing bringing the steak to temperature, and finishing with a hot sear, the result is a wonderful, evenly cooked steak with a crust to die for. It’s the best of both worlds.
Best Marinated Rib-eye Steak Recipe
2 tablespoons of each, olive oil, lemon juice, soy sauce, and Worcestershire sauce
1 large stem rosemary, de-stalked
1 clove garlic, bruised
generous pinch dried red chili flakes
freshly ground black pepper
olive oil, for frying
2 rib-eye steaks
Place all the marinade ingredients in a bowl and mix to combine. Coat the meat in the marinade, cover, and chill overnight.
Remove the meat from the fridge and bring to room temperature. If you’re pan-frying, heat a griddle pan until searingly hot. Drizzle a little olive oil on the meat and season with salt. Place the meat in the pan and cook for about 3 – 4 minutes. Turn and cook for an additional 3 minutes or to your liking.
Pour the remaining marinade over the meat to deglaze the pan and turn the meat to coat in the sticky pan juices.
If you’re doing the meat over the coals, baste the rib-eye with the left-over marinade while on the coals. Cover the meat with foil and rest for a couple of minutes before carving. Serve as is or with pesto and sides.
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