Reverse-Seared Ribeyes

Preparation

• Set up the grill for a 1/2 direct (lower setting if available) and 1/2 indirect cook using a heat deflector
• Bring the grill up to 225-250 degrees Farenheit
• Use one chunk of smoking wood (optional)
• Take the steak(s) out about an hour before the cook to get closer to room temperature
• Season the steak(s) at least 30 minutes prior to grilling
  • 1 Tbs Salt
  • 1-1/2 Tsp Black Pepper
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Cayenne
• Place the steak(s) on the indirect side of the grill. Target an internal temperature of ~110-115 degrees Farenheit
• Take the steak(s) off the grill when they reach an internal temperature of ~130 degrees Farenheit, tent with foil
• Bring the grill temperature up to 450-500 degrees Farenheit
• Sear the steak(s) 2 minutes per side over direct heat
• Take the steak(s) off the grill, let rest for ~10 minutes

Notes

• You need a thicker steak to do a reverse sear, at least 1-1/2" thick
• Taking the steak off at ~130 degrees Farenheit will result in a medium-rare plus steak. Adjust the time/temperature to suit your personal preference