This slow cook first and then finish hot method is sometimes called "reverse searing' by outdoor cooking enthusiasts...I have no idea why! - CB
2 rib-eye steaks, 8-12 oz each 1.5 inches or more thick
Coarse salt like kosher or sea salt
2 tsp maitre'd butter
Trim away excess fat from outside rim of steak – blot moisture form the meat using a paper towel, generously sprinkle both sides of the steaks with salt and hold in cooler or fridge until about 1 hour before grilling. Lightly brush off remaining salt. Preheat one side of the grill to HIGH and leave the other side off
Measure internal temperature of steaks with instant read thermometer – holding steak in tongs, insert thermometer probe thru the fat ring and into the meat nearest the center of the steak as you can.
Note the temperature of the meat and use it at the benchmark for the amount of cooking time needed to raise the internal temperature to the desired level of “done.” USDA suggested 145F degrees is Medium Rare. While holding the steaks with tongs lightly spray both sides of the steak with oil and place on the cool side of the grill – as far from the heat source as possible. When steaks reach an internal temperature of about 90-100F degrees use tongs to place on hot grates and sear on both sides about 3-4 minutes or until the brown marks “set” and the steak easily releases from grates. Lift, check internal temperature and, if additional cook time is available before reaching the desired internal temperature turn and sear the other side.
Remove from grill about 5 degrees F below target temperature and rest on platter to collect any juices.
During this resting period the muscle fibers relax and reabsorb moisture squeezed out when cooking at higher temperatures. Serve.
this recipe was prepare by Barry 'CB' Martin, Chief Grilling Officer at Char-Broil, LLC on The Weather Channel June 02, 2012
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