Description
Grilled Cowboy Ribeye, Reverse Seared, with Garlic and Herb Baste recipe. Now that's a big hunk of beef!
Ingredients
Scale
- 2 Cowboy Cut ribeye steaks - 2 inches thick, each one about 28 ounces
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon fresh ground black pepper
Garlic and Herb Baste
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 2 tablespoons minced fresh parsley
- pinch of salt
- pinch of fresh ground pepper
Instructions
- 1. Season the steaks: Sprinkle the steaks with the salt and pepper, and rest in the refrigerator for 2 to 4 hours. (Seasoning ahead of time lets the salt penetrate deep into the meat, seasoning the steak all the way through.)
- 2. Set up the grill: Set the grill up for indirect high heat, 500°F. On a charcoal kettle grill, light a chimney of charcoal (100 coals), wait for the coals to be mostly covered with gray ash, then pour them in a layer 2 to 3 coals deep over half of the charcoal grate. Put the grill grate on and brush it clean. In a gas grill, preheat the grill with all burners on high for 10 minutes, brush the grill clean, then turn half the burners off.
- 3. Start the steaks on indirect heat: Put the steaks on the grill over indirect heat, away from the lit coals. (Push the probe thermometer into the middle of the steak from the side, keeping it away from the heat.) Close the lid and cook the steak, flipping once after 10 minutes, until the steak reaches an internal temperature of 115°F for medium-rare, about 15 minutes. (Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak and burn it over direct heat.)
- 4. Make the garlic and herb baste:
- While the steak is cooking on indirect heat: Stir the oil, garlic, herbs, and pinch of salt and pepper in a microwave safe bowl. (I use a 2 cup pyrex measuring cup.) Microwave until the garlic starts to sizzle, about 1 minute.
- 5. Baste and sear the steak: Brush the steaks with the garlic and herb baste on the side facing up, digging into the baste to scoop up lots of herbs and garlic. (Remove your probe thermometer from the steak now - you don’t need it any more, and you don’t want to burn the probe out over direct heat.) Flip the steaks, basted side down, onto the side of the grill with direct heat. Immediately baste the second side of the steaks with the garlic and herb baste. Sear the steaks with the lid open until they are browned on both sides, flipping often. This should take two to four minutes. The steaks will brown quickly; keep them moving, the dripping oil may cause flareups.
- 6. Rest and serve: Remove the steaks to a platter and baste them with any remaining garlic and herb baste. Let the steaks rest for ten minutes, then slice and serve.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Grilling
- Cuisine: American