The reverse sear is a 2-step process:
1. Cooking the steak indirectly (or sort of “baking” the steak).
2. Searing it hot to finishing it off.
What you will need:
• Thick steak. At least Choice grade. Prime is even better. Preferably 2” thick. This is a real man’s steak!
• Holy Cow BBQ Rub (If you don’t have any yet, substitute a simple 50/50 salt/ coarse cracked pepper mix until you order our rub.)
• 1 thick slice of butter
• Cast iron skillet
• Meat thermometer
• Preheat your grill to
Season a thick steak with Holy Cow BBQ Rub on both sides. I prefer to season one side and let it set a few minutes. Then flip the steak and apply rub to the other side.
Place the steak on the cooking grate.
Cook the steak until it reaches an internal temperature of 120. This should take 45 minutes if you started with a thick steak as I suggested. Shorter time if the steak isn’t as thick.
Pull your steak from your cooker after it has reached an internal temperature of 120. Let the steak rest 10 minutes. We are shooting for an internal final temp of 130-135 (medium rare).
Increase the temp of your grill to at least 500 while the steak is resting 10 minutes.
Get your cast iron skillet as hot as possible on the grill. I mean blazing hot. Place the steak in the dry skillet. You can put some canola oil or butter in the skillet if you wish, but it’s really not necessary.
Sear the steak for 1 minute. Flip the steak and sear the other side for 1 minute. Doing this should bring your steak to 125-130 internal temperature. Pull the steak after it reaches no more than 130o internal temperature and top it with a thick slice of butter.
Carryover cooking will bring the steak up another 5oor so. Remember, we were shooting for medium rare which is 130-135.
Serve this with a fully loaded baked potato and enjoy it immediately!