Simple video on how I grill ribeye on the Weber Smokey Joe portable charcoal grill using the reverse sear method. Included is a video link on when to salt steak experiment.


Servings: 1 steak

Shopping List:
1 thick prime cut ribeye steak
1/2 tsp. canola oil
About 3/4 tbsp. course Kosher salt
About 3/4 tbsp. course black pepper

Directions:
Take the steak out of the fridge 1 hour before grilling to come to room temperature. Rub a little oil all over and season at this time. TIP: place the steak on a wire rack if you have one to allow air to circulate under the steak. (See video link below about when to season steak experiment)
Prepare your coals and allow to ash over.
Take an 8 X 8 aluminum pan and bend about 1/3 of it up to form a barrier between the coals and the steak for a direct and indirect setup. Lay it on the bottom grill grate.
Add the coals to one side of the grill grate and even out.
Place the cooking grate on the grill and cover with the lid to let it heat up. About 10-15 minutes.
When the cooking grate has been thoroughly heated, place the room temperature ribeye on the indirect side, cover with the top vents fully open over the steak and the bottom vents fully open. Cook until the internal temperature is around 115'ish about 15-20 minutes.
Then place the steak over the hot coals, lid off, and sear each side until the final internal temperature is 125'ish. 1-2 minutes. KEEP AN EYE ON IT. WON'T TAKE LONG.
Place on a cutting board and allow to rest about 10 minutes. Add a pat of butter if you like. The final internal temp should be around 130 for medium rare.
Slice against the grain and serve.

Video on when to salt steaks experiment:
[ Ссылка ]

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Nile's Blues Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/Music promoted by [ Ссылка ]

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