Reverse Seared Ribeye

Instructions

1. 01

   For the best results, season the ribeyes generously with coarse kosher salt the night before cooking. Place them uncovered in the refrigerator overnight. This dry-brining process helps tenderize the meat and enhances flavor.

2. 02

   About one hour before cooking, remove the steaks from the refrigerator and allow them to come to room temperature. Season all sides of the steaks with your favorite beef dry rub.

3. 03

   Fill the side fire box of your Char-Griller Smokin' Pro with charcoal and stabilize the grill temperature at 250°F.

4. 04

   Place the ribeyes on the cooking grate as far away from the heat source as possible.

5. 05

   Cook indirectly until the internal temperature reaches 110°F for rare. For higher levels of doneness, remove the steaks approximately 15 degrees below your desired finished temperature.

6. 06

   Once the steaks reach the target temperature, move them directly over the hot coals in the side fire box. Sear each side for 1 to 2 minutes, or until a deep brown crust forms. This high-heat finish creates the flavorful exterior that makes reverse-seared steaks so memorable.

7. 07

   Remove the steaks from the grill and immediately top each with a dollop of garlic and herb butter.

8. 08

   Allow the steaks to rest for 10 minutes before slicing.

9. 09

   Cut against the grain for maximum tenderness and serve immediately.