Reverse searing your ribeye steak on a two-zone griddle is a fantastic way to achieve even cooking and a melt-in-your-mouth texture. Here’s how to do it:
Reverse searing your ribeye steak on a two-zone griddle
Reverse searing your ribeye steak on a two-zone griddle is a fantastic way to achieve even cooking and a melt-in-your-mouth texture. Here’s how to do it:
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Ingredients
- 1 thick-cut ribeye steak 1-1.5 inch
- Kosher salt
- Freshly cracked black pepper
- Your favorite steak seasoning optional
- Avocado oil like avocado or canola oil
- Butter optional
Instructions
- Prep the steak: Take the steak out of the refrigerator about 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels. Generously season both sides with kosher salt and freshly cracked black pepper. You can also add your favorite steak seasoning for extra flavor.
- Low and slow cook: Preheat the cool side of your griddle to 225°F to 250°F. Place the steak on the cool side and cook until the internal temperature reaches 110°F to 120°F for medium-rare. This can take anywhere from 30 minutes to an hour, depending on the thickness of your steak. Flip steak every 5 minutes to even out the cooking. Also, lower the hood to reflect more heat into the steak.
- Sear it up: Crank up the heat on the hot side of your griddle to 450°F to 500°F. Add a high smoke point oil and let it shimmer. Sear the steak for 2-3 minutes per side, or until a nice crust forms. You can baste the steak with butter during searing for extra flavor and richness.
- Rest and enjoy: Remove the steak from the griddle and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Slice and serve: Slice the steak against the grain and serve immediately with your favorite sides. Enjoy your perfectly cooked reverse-seared ribeye!
Notes
Don’t overcrowd the griddle, as this can lower the temperature and prevent proper searing.
Use a cast iron skillet instead of the griddle for searing if you prefer.
Experiment with different herbs and spices to find your perfect steak seasoning blend.
With these tips and a little practice, you’ll be a reverse-searing pro in no time! Let me know if you have any other questions.
Nutrition
Calories: 500kcal
Ingredients:
- 1 thick-cut (1-1.5 inch) ribeye steak
- Kosher salt
- Freshly cracked black pepper
- Your favorite steak seasoning (optional)
- High smoke point oil, like avocado or canola oil
- Butter (optional)
Equipment:
Instructions:
- Prep the steak: Take the steak out of the refrigerator about 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels. Generously season both sides with kosher salt and freshly cracked black pepper. You can also add your favorite steak seasoning for extra flavor.
- Low and slow cook: Preheat the cool side of your griddle to 225°F to 250°F. Place the steak on the cool side and cook until the internal temperature reaches 110°F to 120°F for medium-rare. This can take anywhere from 30 minutes to an hour, depending on the thickness of your steak. Flip steak every 5 minutes to even out the cooking. Also, lower the hood to reflect more heat into the steak.
Tip: Use a meat thermometer to check the internal temperature frequently. Insert the thermometer into the thickest part of the steak, avoiding the bone if present.
- Sear it up: Crank up the heat on the hot side of your griddle to 450°F to 500°F. Add a high smoke point oil and let it shimmer. Sear the steak for 2-3 minutes per side, or until a nice crust forms. You can baste the steak with butter during searing for extra flavor and richness.
- Rest and enjoy: Remove the steak from the griddle and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Slice and serve: Slice the steak against the grain and serve immediately with your favorite sides. Enjoy your perfectly cooked reverse-seared ribeye!
Additional tips:
- Don’t overcrowd the griddle, as this can lower the temperature and prevent proper searing.
- Use a cast iron skillet instead of the griddle for searing if you prefer.
- Experiment with different herbs and spices to find your perfect steak seasoning blend.
With these tips and a little practice, you’ll be a reverse-searing pro in no time! Let me know if you have any other questions.
