Grilled Rib Eye Steak: Reverse Sear and Thermal Principles

[Major Nikon]

If there were a President of Steaks, it’d be the rib eye. There’s something special about the cut, with tender, well-marbled meat that smells somehow better than any other steak. It’s a great way to celebrate anything: Father’s Day, Independence Day…Dinner. In today’s post, we’ll be showing you how you can get the best results when grilling this amazing cut, and we’ll also talk about one of the best way’s to top it: homemade compound butter.

This rather expensive steak is one you really don’t want to mess up by overcooking. To eliminate any chance of that cardinal food sin, you should cook your steak by the reverse sear method.

https://blog.thermoworks.com/2017/06/ribeye-steaks-smoked-reverse-seared/

[Soxfan58]

1. Just took the ribeye out of the freezer

Thanks

[Turbineguy]

2. Excellent!

I'm in.

[flamin lib]

3. It's called sous vide.

Seal in a bag, submerge in constant temperature bath at 128f (my preferance) for half hour or so and dear in a very hot skillet. Perfection every time.

Substitute chick steak and cook for 12 hours and you've got a great low cost steak worthy of compound butter.

[Major Nikon]

4. Sometimes I do it that way

I also sometimes start in the smoker and finish on a hot skillet. A little bit of hickory smoke on a rib eye is quite nice.