Reverse Seared Ribeye with garlic butter baste

A reverse seared steak is a great cooking technique for a juicy tender steak. You can do this with any steak you want. I choose ribeyes because they are a very flavorful piece of meat. You can do this with an oven and a cast iron skillet. But I grilled my steaks and I want to share with all of you, on how I did it.

Oven Technique: Pre-heat your oven to 220ºF and place you steak in the oven and skillet for 20 minutes. After 20 minutes take the skillet out and cook it on the stove until you have the desired temp you want your steak to be

 Rare:130ºF,  Med Rare:140ºF,  Med:155ºF,  Well done:165ºF

When you are waiting for your grill or oven to heat up, it is best to leave your meat out for 30 minutes so it will get up to room temperature for even cooking. At this time, go ahead and put your seasoning on it. Salt, Pepper and Garlic is a great basic seasoning to use. Put your SPG on your steak so while it is getting up to temp, it will draw up the moisture of the steak.

Set up your grill for indirect heat and grill your steak over the hot coals for 4 to 5 minutes on each side so you have those beautiful grill marks on each side. Just rotate the steak a quarter of a turn for the cross grill marks. (The grill temp will be the same as the oven 220ºF. Use the low and slow method). Then move the steak over to the cold side of the grill for 20 minutes.

The basting is very simple. You will need one stick of butter and any seasonings you like. I took a small handful of garlic cloves and roughly chopped them up, then I added parsley and tyme with the butter in a small pan. I placed the pan under the steaks so I can catch all the steak juices and baste it back on top of the steaks. You can do the basting every 5 minutes.

After 20 minutes go ahead and check with and instant read thermometer to get the steak temp you want. When your steak is done, let them sit for 5 to 10 minutes so it finishes cooking and all the steak juices won't run out.

Now enjoy the fruits of your labor.