this is the MOST IMPORTANT part of a reverse sear...

Ingredients

• 2 pieces Ribeye Steak (1.5‑inch thick, about 12 oz each, room‑temperature)
• 1 tablespoon Kosher Salt (coarse, for seasoning)
• 1 teaspoon Freshly Ground Black Pepper (adjust to taste)
• 2 tablespoons Vegetable Oil (high smoke‑point oil for searing)
• 1 tablespoon Unsalted Butter (optional, added to pan for extra flavor during sear)
• 1 sheet Aluminum Foil (lightly tent steak while resting)

Instructions

1. Set Up Two‑Zone Grill

   Arrange your grill for indirect heat on one side and direct high heat on the other. For a charcoal grill, push coals to one side; for gas, turn one burner to low and the opposite burner to high.

   Time: PT5M

2. Season the Steaks

   Pat the ribeyes dry with paper towels, then rub each side with vegetable oil, kosher salt, and freshly ground black pepper.

   Time: PT5M

3. Cook Low and Slow to 115°F

   Place the steaks on the indirect side of the grill. Insert the probe thermometer into the thickest part and cook until the internal temperature reaches 115°F.

   Time: PT30M

   Temperature: 225°F

4. Rest for Carry‑Over Cooking

   Remove the steaks from the grill and place them on a cutting board. Loosely tent with aluminum foil and let rest for 10 minutes. During this time the temperature will rise to about 124°F.

   Time: PT10M

5. Preheat Direct‑Heat Zone

   Increase the direct‑heat side to high, aiming for 450‑500°F. This will be the searing zone.

   Time: PT5M

   Temperature: 450°F

6. Sear the Steaks

   Place the rested steaks directly over the high‑heat zone. Sear for about 2 minutes per side, or until a deep brown crust forms.

   Time: PT4M

   Temperature: 450°F

7. Final Rest and Slice

   Transfer the seared steaks back to the cutting board, tent loosely, and let rest 5 minutes. Then slice against the grain and serve.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

52 g

Carbohydrates

0 g

Fat

44 g

Fiber

0 g