School is out and the kids are running loose, play dates, camp, vacations and all sorts of summer fun. July 4th is right around the corner and for the occasion, we have a wonderful reverse seared rib eye steak recipe for you below. Following this simple recipe “as is” will impress even the most particular steak aficionados. If you’re feeling adventurous, take it further by using your own blend of seasoning or dry brining your meat for 30 minutes on each side.
Ingredients
- 2 Large (1 – 1.5” thick) Rib Eye Steaks
- Kosher Salt
- Fresh ground black pepper
Directions
Prep your steak by brushing with olive oil then generously coating with kosher salt and freshly ground black pepper.
Prep your grill by oiling and sectioning it off into 2 zones (direct heat and indirect heat). Preheat the grill to 225º.
Place your steaks on the grill over the indirect heat zone. Cook for 15 minutes or until meat is light brown. Turn and repeat. When steak is light brown on both sides (the internal temp should be around 115º) place the steaks over the direct heat zone. Cook for about 1 minute, or just enough to sear each side. Make sure to keep the lid completely open while searing.
Serve your reverse seared rib eye steak!