Reverse Sear Ribeye Steak – How to Reverse Sear a Steak on the grill
Reverse Seared Cowboy Ribeye Steak – How to Reverse Sear a Ribeye Steak on the grill ** SEE OUR BBQ ACCESSORY GUIDE: http://bit.ly/BBQaccesoryguide
In this Reverse Seared Ribeye Steak Recipe, we will teach you how to cook a reverse Seared Cowboy Ribeye steak on the grill. This Easy Reverse Seared Steak Recipe is one that is simple to do and tastes great! We made these on the Napoleon Kettle grill, but you can also do this on any other type of grill using the indirect cooking method. Everything you need to know is below.
ITEMS USED – (Recipe Below)
Napoleon Cast Iron Grate
http://amzn.to/2yC9mJr
Napoleon Kettle Grill
http://amzn.to/1pLiViR (USA)
http://amzn.to/2lYT2u6 (CDN)
THERMOWORKS SMOKE
http://www.thermoworks.com/Smoke?tw=POSTAL
THERMOWORKS THERMOPEN MK4
http://www.thermoworks.com/Thermapen-Mk4?tw=POSTAL
Napoleon Professional 5 Piece tool set
http://amzn.to/1XlE00T (USA)
http://amzn.to/1TJ5MkH (CDN)
Chimney Starter
http://amzn.to/1Wf21FP (USA)
http://amzn.to/23mEMKB (CDN)
Old Hickory Knife – 10in
http://amzn.to/1NqQ9PR (USA)
http://amzn.to/1Kz53MO (CDN)
INGREDIENTS THAT YOU WILL NEED FOR THIS COOK:
2 – 2.5lbs Ribeye Steaks
Kosher Salt
Fresh ground Black Pepper
Worcestershire sauce
***HOW TO COOK THIS EASY REVERSE SEARED RIBEYE STEAK***
Step #1
First you are going to have to season your steaks. We want the ribeye steaks to be the star of the dish so we just seasoned ours with Worcestershire sauce, Kosher Salt and Fresh Black Pepper. Once this is done you are going to let it sit for about 20-30 minutes. It is during this time that you can get your grill set up for indirect cooking at 250 degrees (F).
Step #2
Once your grill is set up for indirect cooking you are going to place your steak on the grill opposite the coals. You are going to cook these for about 30-40 minutes until it reaches an internal tempreture of 120 degrees. NOTE: Once the steaks reach 90 degrees feel free to flip them. This is not necessary, but won’t hurt it either.
Step #3
Once the steaks reach 120 degree remove them from the grill to let them rest for about 5 minutes, this will allow the meat to relax a bit as well as give you an opportunity to load up your grill with additional fresh hot coals. Once your grill has been replenished with hot coals, go a head and place your steak back on the grill over direct heat. If you are using a BBQ that allows you to lower the grill, it is a good idea to lower it so that your steaks are closer to the coals making for a more intense sear.
Step #4
When you start your sear you are going to sear each side for about 1.5 minutes or until your preferred doneness. We flipped ours twice (searing both side two times) about 45 seconds each
When your Steaks reach an internal temp of 135 take them off the grill and let them rest about 5 minutes before you start to feast.
That’s it, Enjoy.
Did you miss our last two episodes? Catch up below.
http://bit.ly/1UzoaPM
**** Video Gear Used ****
Canon S120
http://amzn.to/1pvgaSS (USA)
http://amzn.to/1QiiViY (Canada)
Gorillapod
http://amzn.to/22rsaGN (USA)
http://amzn.to/1RZsB0n (Canada)
To follow us online visit one of our social sites below.
http://www.facebook.com/postalbarbecue
http://www.twitter.com/postalbarbecue
http://www.instagram/postalbarbecue
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows me to continue to make videos like this. Thank you for the support!
About this video:
In this Reverse Seared Ribeye Steak Recipe video, Jabin from Postal Barbecue will teach you How to cook a reverse seared Cowboy Steak on the grill. The reverse sear method is simple to do and taste great. You can use this method for grilling other types of steaks to get a juicy even cook that will taste incredible. If you have never tried a reverse seared steak before then make sure to give this recipe a try.
#reversesearsteak #BBQRecipes #ReverseSear
source
Damn. That kid needs to be kept away from that grill. WTF were you thinking????
Damn yum my man!
He mispronounced Worcestershire, like a 10 yr old. Is it that difficult to pronounce when English is your native language?
Looks good. Standard method. Except the child touching the grill. That could ruin a good night.
great video! killer grill,i love that adjustable grate
I hope you didn't put the steak back on the dirty cutting board
looks fantastic
Fuck man thats way too much work…I’m just gonna pay a restaurant to cook it for me
Really interesting stuff — thanks for all the great info. One question: It seems that you need two grills to really do this right, based on your method. How would you recommend someone with just one grill do it? I've been doing the reverse-sear by getting the charcoal super-hot and indirectly grilling them — it works, but it clearly doesn't take much time to get to 120.
I like the idea of using a cooler grill to get them hot more slowly, but I'm not sure how that's possible with just one grill. If I do your first step and then just dump a lot of uncooked charcoal on there, it seems like it would take a really long time to burn down and the meat would be cold by this point…
Briquettes……whyyyyyy!!!!!!!!
Nice video. after i watched it and before i read comments i was like, oh boy here comes all the backseat parents.
im sorry but any one that lets a toddler that close to a grill is not sharing nothing about cooking with me i see way to many kids burned because of this Not cool MAN Not at ALL this earns a dislike
This guy is a creeper
Worcestershire > Wust-er-cher.
When referring to the sauce, Worcestershire is actually, and ridiculously, pronounced "wooster", as in Jeeves and Wooster. So it's called wooster sauce. When referring to the county, Worcestershire is pronounced "woostersher". There are also Brits that call the sauce "woostersher sauce", but it's more commonly called erroneously "wooster". I know, it's ridiculous, isn't it?
Another fantastic and famous British sauce is also incorrect, and called "Daddies Sauce", when it should grammatically be, Daddy's Sauce, or at least Daddies' Sauce. Daddies Sauce implies that it's made out of Daddies.
Did he seriously say Wore-Chester-shiyre sauce?
WHUSTER-SHEER!! NOT WAR-SESS-TUR-SHY-UR!!! GAHHHHH
Dude, get your kid away from that grill! You need to establish that as a no go zone man! smh
You may know about cooking a steak, but you need lessons on looking out for children's safety! !! Never leave a child that close to a burning grill especially touching, grabbing the grill itself! Shaking my head!
Dude. About 2/3 of the way through the video (@4:25), just as you put the meat on to sear…you lower the grill WITH YOUR BARE HANDS????? Should that grill not be 500+ degrees? I heard the meat sizzle. Are you not in pain?
Found your channel via the CastIronSkillet channel. We stuck around because your videos are pretty awesome. Keep up the good work. The steaks looked awesome. We like to cook little also…. We have to use this..
Thank you man, i'll be doing that this summer !!! 🙂
Looks great!
That baby was making me nervous ?
I've never seen grill baskets. Good to know!
Look great man. I like to dry mine off really well and turn my grate to the cold side to get more of a sear instead of grill lines. Keep up the great videos!!
Fantastic looking steaks Jabin. Keep those videos coming.
I had to stop and laugh at you butchering the word worcestershire! Wow. Then you said it again seconds later! had to stop watching for good.
Nice job.
Those two cuts right there are so expensive, but definitely worth it. When I first stopped by my local butcher to buy just one 2 inch thick bone-in ribeye, it cost me about $50. But it was money well spent after cooking it this way.
That grill is awesome!
Hello, my friend. are you happy with the grill NAPOLEON PRO22K-LEG? do you like it? I would like to bue a charcoal grill too, but I don't know which one to choose: NAPOLEON PRO22K-LEG, or MASTER-TOUCH GBS by Weber?
Great video man.
He would be better grilling bologna. What a joke
No need to monitor the internal temperature while searing?