Reverse-Sear Steak
23
- Prep Time10 min
- Total Time45 min
- Makes4 servings
Charred, crusty goodness. Photo, Roberto Caruso.
Reverse searing yields the most tender, juicy steak that’s nearly impossible to over-cook.
Ingredients
2 1 1/2-in.-thick bone-in rib-eye steaks, about 500 g each, at room temperature
1 tsp salt
Instructions
PREHEAT 1 side of barbecue to medium-high (there should be no direct heat on the other half of the grill). Sprinkle both sides of steaks with salt. Season with pepper.
OIL grill. Place steaks on the no-heat side of grill. Insert a probe thermometer into the centre of 1 steak. Grill steaks, lid closed, until internal temperature reaches 105F for medium-rare, 20 to 23 min.
REMOVE thermometer and transfer steaks to other side of grill over direct heat. Increase heat to high. Sear steaks until grill marks form, about 2 min per side. Serve with chimichurri grilled potato salad.
Nutrition (per serving)
Calories 415, Protein 39g, Fat 27g, Sodium 49mg.
Read more about why reverse searing is the best way to grill steak.
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