Get ready to elevate your steak game with the Cooking with CJ Youtube channel. This guy is next level when it comes to cooking on the BBQ grill! This step-by-step tutorial on how to reverse searing ribeye steaks on a gas BBQ grill. Whether you’re grilling in the great outdoors of Montana or your own backyard, this method will deliver juicy, perfectly cooked steaks every time.
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Step 1: Dry Brine the Steaks
The key to mouthwatering steaks starts with proper preparation. Begin by dry brining your ribeye steaks. Place the steaks on a sheet pan and generously season them with sea salt. Allow the steaks to sit in the fridge for a few hours, or up to overnight if time permits. This process helps draw out excess moisture while infusing the meat with delicious flavor.
Step 2: Season the Steaks
Once the dry brining is complete, pat the steaks dry with paper towels. Lightly coat them with avocado oil or your preferred high-heat cooking oil. For the seasoning, we’re using a Montana Outlaw Barbecue Seasoning for Beef, but you can use your favorite beef rub or a simple blend of salt, pepper, and any other desired spices.
Step 3: Preheat the Gas Grill
Fire up your gas grill, turning on three of the burners to create a two-zone cooking setup. Allow the grill to preheat for at least 10-15 minutes, ensuring it reaches a high temperature on the direct heat side.
Step 4: Reverse Sear the Steaks
Place the seasoned steaks on the indirect heat side of the grill, with the burners on the other side turned off. Close the lid and let the steaks cook slowly, monitoring the internal temperature with a meat thermometer. You’re aiming for an internal temperature of 120-125°F for a perfect medium-rare finish.
Step 5: Sear the Steaks
Once the steaks have reached your desired doneness on the indirect heat side, it’s time to sear them. Move the steaks to the direct heat side of the grill, allowing them to develop a beautiful crust. Sear for about 1 minute per side, rotating them 90 degrees halfway through to create those signature grill marks.
Step 6: Rest and Slice
Remove the steaks from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite. Slice the steaks, including the delicious rib cap, and serve immediately.
FAQ
- Can I use a charcoal grill instead of a gas grill? Absolutely! The reverse searing method works equally well on a charcoal grill. Just be sure to set up a two-zone fire for the indirect and direct cooking stages.
- How long should I cook the steaks? The cooking time will vary depending on the thickness of your steaks and your desired level of doneness. As a general guideline, plan for 15-20 minutes of indirect cooking and 1-2 minutes of searing per side.
- Can I use this method for other cuts of beef? Yes, the reverse searing technique can be used with other thick-cut steaks, such as New York strip or filet mignon. Just adjust the cooking times as needed based on the thickness of the meat.
- What’s the best way to season the steaks? While the Montana Outlaw Barbecue Seasoning works great, you can use any beef-friendly seasoning blend that you prefer. A simple salt and pepper rub is also a classic and delicious option.
Get ready to impress your family and friends with these juicy, perfectly cooked reverse-seared ribeye steaks. The combination of the slow, indirect cooking and the final sear creates a steak that’s bursting with flavor and tenderness. Enjoy your Montana-inspired grilling adventure!
