Perfect Ribeye - Reverse Seared with a Pellet and Charcoal Grill

I make this ribeye at least once a week. Ribeye was the first thing I ever grilled, and the meat that I have spent the most time perfecting. This recipe is specific for a reverse- seared ribeye, and using grill grates (I got mine from grillgrate.com) is optimal. I have another recipe for a cast iron skillet sear, but this is the recipe I use anytime I want a guaranteed perfect product. For my friends and family, ribeye is unit of measure we use to compare each others grilling ability. If anything is ever up for judging, I stick with this method. I use both a Traeger Pellet Grill and a Big Green Egg charcoal grill to reverse sear this steak. You do not need two grills for this recipe as long as your grill can go from 225° to 500°. I have cooked ribeye every way possible, and time and time again the reverse sear technique produces the most consistent, flavorful, and juicy steak.

Note - Always look for the most marbled ribeye, with the most prominent spinalis (ribeye cap) and distinct tri muscle, if possible.

Ingredients

• Ribeye steaks, around 1 1/4 to 1 1/2 inches thick each

• Worcestershire Sauce

• 1/2 tsp garlic powder, per steak

• 1/2 tsp ground black pepper, per steak

• 1 tbsp Uncle Chris's Steak Seasoning, per steak - you favorite steak seasoning will work

• Duck Fat spray

Instructions

1. Allow steaks to rest at room temperature for 15-30 minutes

2. Coat one side of the each steak with Worcestershire sauce for flavor and binding. I usually allow 5-10 drops, and then rub into the steak ensuring the entire surface is coated. (I tend to use less Worcestershire for well-marbled, high-end steaks. For less marbled steak, I will increase the amount of Worcestershire)

3. Lightly season with garlic powder and black pepper

4. Season with Uncle Chris's Steak Seasoning. Use a good amount to ensure seasoning is visible across the entire surface of the steak

5. Pat the rub into the steak

6. Repeat steps 2-5 on the other side of the steak

7. Allow steaks to rest for 15-20 minutes

This resting period allows the steaks time to react with the rub (usually 15-30 minutes), as well as the opportunity to get the grill going. Additionally, the rub will draw out some moisture from the steak. Since this is a reverse sear, I usually get two grills going:

A Traeger Pellet Grill set at 225°

Big Green Egg Charcoal Grill. Heat until it stabilizes around 450-500°

Any pellet or charcoal grills will work. You do not even need two grills, one grill will work just fine. This method will just require some temperature adjustments in the middle of the cook.

1. Place the steaks on the pellet grill at 225°

2. Insert a probe into the thinnest ribeye. (Selecting the thinnest ribeye ensures the steaks are not over cooked. They can always be thrown back on the grill if they are not cooked to your liking. I try to make sure all steaks are even thickness, but if not you can always leave the thicker ribeye on a little longer)

3. Smoke the ribeyes at 225° until internal temperature reaches 100° (this can take anywhere from 20 minutes to 1 hour)

This is the perfect time to get some sides going. I recommend roasted potatoes and any type of salad

1. Once the ribeyes hit 100°, they are ready to come off the grill (they can be wrapped in foil if you need to finish up any sides or prepare the grill for searing. I have left them in foil for up to 30 minutes with no issues)

2. Make sure the grill you are going to sear on has stabilized between 450° and 500°

3. Clean your grill grates and brush with oil

4. When you are ready to sear the steaks, start by spraying one side of the steaks with duck fat, just enough to coat the side

5. Place the steaks on the grill grates, sprayed side down

6. Press down on the steaks to get good grill marks

7. Sear steaks for 90 seconds (best to set a timer, you can easily overcook the steaks at this point)

8. After 90 seconds, rotate the steaks 90 degrees and press down to form diamond- patterned grill marks

9. Allow steaks to sear for another 90 seconds

10. Spray the other side of the steaks with duck fat

11. Flip the steaks and repeat steps 5-9

12. Take steaks off and allow them to rest for 10 minutes

This recipe is for a medium rare steak. If you prefer a more cooked ribeye, it is best to leave on the smoker at 225° until it hits about 15-20 degrees below the desired temperature. Do not change the searing times and temps.

The steaks are ready to go. At this point, you can always garnish with some chopped parsley, or add blue cheese or mushrooms, but these ribeyes can stand alone as-is.