Impress family and friends with the most incredible rib eye steak, using a technique that provides a delicious charred and crusted exterior with an interior that’s tender, juicy and medium rare. The reverse sear is the perfect method for grilling thick steaks, kicking up your backyard barbeque fiesta and reinforcing your status as a neighborhood grilling legend!
The reverse sear is a low-and-slow grilling technique that requires a bit of patience, but the end result is well worth the wait. You start your steaks on indirect low heat and let the internal temperature gently rise. Once your steak is within 15-20°F of the desired internal temperature, turn all the burners of your grill to high. Transfer your steaks to the hottest part of the grill and sear for 3-5 minutes per side. Remove the steaks from the grill, crack a brew and devour! Sounds simple enough, right?
Yes, it is just that simple.
To boot, the reverse-sear method is the perfect technique for cooking steak on your Char-Broil® grill. Because TRU-Infrared™ technology eliminates the convective heat that quickly dries out most grilled or baked foods, this thick, well-marbled steak maintains all of the juicy, marinated and natural flavors over low and slow heat while acquiring that great crust over 700°F of intense, caramelizing radiant heat.
Now, call your butcher. Buy rib eye steaks. Fire up your Char-Broil® grill. And get to reverse searing. Cheers!
This flavorful marinade gives your steaks Southwestern flair.
- 3-4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground oregano
- 1/2 teaspoon onion powder
- 1/2 level teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper, or to taste
- Kosher salt and fresh ground peppercorn, to taste
- 1 cup tequila
- 3 tablespoons olive oil, plus additional for basting
- Combine the garlic, chili powder, cumin, paprika, oregano, onion powder. sugar, cayenne pepper, salt and pepper together and grind them using either a mortar and pestle or a food processor.
- Pour the tequila and olive oil in a large plastic bag and add the spice mixture. Shake to combine.
Cilantro-lime butter complements the taste of steaks.
- 1/2 cup unsalted butter
- 1/4 cup cilantro leaves
- 2 tablespoons lime juice
- 1 teaspoon lime zest, finely grated
- 1/4 teaspoon salt, or to taste
- Whisk together all the ingredients in a small mixing bowl.
- Prepare for immediate use, or store in the refrigerator up to two weeks.
Travel south of the border for this incredibly luscious reverse-seared rib eye steak recipe. Charred and crusted exterior. Tender, mouth-watering, and medium-rare interior - the perfect steak to kick up your backyard barbeque party!
- 2 large rib eye steaks
- A Bachelor & His Grill's Rio Bravo marinade
- A Bachelor & His Grill's Cilantro-Lime Butter
- Shallots, grilled, to garnish
- Green onion, to garnish
- Cilantro, to garnish
- Put the steaks and marinade in a resealable container . Massage the marinade into steak, covering all sides. Place the container in the refrigerator and marinate for 1-4 hours.
- Preheat the grill for indirect cooking to no more than 250°F 30 minutes before grilling, creating a 2-zone cooking surface. Remove steaks from the refrigerator and allow them to rest, covered, at room temperature.
- Put the steaks on the cooler, indirect heat grill grates. Flip every 10 minutes and baste intermittently with cilantro-lime butter. Grill the steaks until they are within 10-15°F of the desired internal temperature, approximately 40-50 minutes.
- Crank up the heat to high.
- Move steaks over direct heat, baste with butter and sear 3-5 minutes per side.
- Remove the steaks from the grill, brush with cilantro-lime butter, season to taste, tent with foil and rest 5 minutes prior to plating to allow the juices to redistribute within the steak.
- Garnish with grilled shallots, green onion and cilantro.
- Serve. Devour. Enjoy. Cheers!
Creating a 2-zone grill surface: 1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates. 2-burner grill – heat the right side to hot and leave the left side off. 3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off. 4-burner grill – heat the two right zones to high and leave the two left zones off.
Red Meat – Internal Temperature Guide: Medium rare: 130-135 degrees. Medium: 140-145 degrees. Medium well: 150-155 degrees. Well:160 degrees or higher.