Rib Eye Steaks Seared or Reverse Seared

we're back here on Lone Star grills today we're gonna do a video on ribeye steaks not only are we doing a lot of steaks but we're going to do these ribeye steaks two ways we have two rib eyes here these are two inch thick bone-in realize we're going to do these two different ways we're gonna sear one and we're gonna reverse sear the other and what that basically means is is that the first one we're gonna do it the traditional way we're gonna throw it on a high heat grill as hot as we can get it we're going to see or both sides for less than a minute on each side and then we're going to take it off of the heat and do an indirect cook the second steak we're going to do the exact opposite we're going to put it on the indirect side first you're gonna cook that steak indirectly until it comes up to the temperature we want and then at the very end we're gonna finish it with the reverse here so we're gonna sear that our high temp do that at the very end both of these steaks are the exact same both of them were basically cut from the same rib roast they were cut from the one next to the other so they're identical these are only in steaks and these do happen to be prime cut steaks take a look at the marbling in this you know we can get better steaks in this you can get worse steaks and this this is this is a restaurant quality steak here they do make better steaks but I think for for my money I think the prawn the prime cuts the best that there is the marbling in here is very uniform not too much fat on it again this is the bone-in and these are about two and a half two and a quarter pounds each so again exactly the same everything we're doing we're gonna start out with the same for uh for today's in this little a idea every state basically we're gonna do a dry brine on these and what a dry brine is basically we're gonna season both of these with some coarse sea salt we're gonna cut both sides plenty of salt and it's important to use a coarse salt I think sea salt or kosher salt works best table salt just stay away from that what a dry brine does is it's gonna do two things first off we're gonna have to look let me back up here just a little bit dry brining is a process it's not gonna be instant gratification this is gonna take a minimum of 24 hours up to 48 hours two things are gonna happen here over that long period of time the salt is gonna draw all the moisture out of the meat that's gonna happen so if you don't let this sit long enough then you're gonna pull the moisture out of the meat but we're gonna let it sit long enough where that moisture is going to be reabsorbed back into the meat when the moisture is reabsorbed into the meat that's gonna pull that salt and that pepper back into the middle of that so we're basically gonna season not just the top but that's gonna pull the seasoning all the way through that steak second thing that happens when you drive right is that that's gonna help tenderize the meat this is a very tender cut this is a very very hydrated steak but we're gonna make it more tender than it already is so we're gonna take both sides of this both sides are gonna be treated the exact same way liberally coating it with coarse sea salt and then the coarse black pepper like I said 48 hours max 24 again if you just did this two three four five six hours before you cooked it then you're not gonna allow enough time for that moisture to be pulled back into the state this is not exactly the same as a dry aged steak and it's not even close actually but it's going to yield a similar result and we can do it much quicker and for much less money - so what we're gonna do most of these are ready both of these are going to go on the refrigerator open we're not going to cover both as you go in the refrigerator for at least 24 hours and that's what we're going to do here tomorrow we'll come back and set up the smoker for the indirect cooking method and we'll have a high heat fire on one side and then we'll have our indirect on the other side and we'll come back if we want to get the fire started and get these going all right we're back we've let these steaks dry brine for 24 hours we've got the two two inch thick bone-in ribeyes ready to go those have been dry brining again for 24 hours the whole point of today's video is to cook these steaks two different way and see which one works better whether we sear it or we reverse sear it which one comes out the best now I've cooked hundreds and hundreds of these steaks and I tried just about everything out there everything from letting them come out and rest at room temperature throwing them directly on a hot fire and flipping them three times until they're done out of all the different grilling methods out there I think these two right here whether it's seared or reverse sear are the best possible ways that you can cook these steaks I just don't think there's any a better way to do it and you know my own personal preference I'll leave that aside for a minute cuz that's what this is all about is to do them both each a different way and see which one comes out best I want to show you a little bit about the the way we've got this setup here today we've got our fire going just as hot as we can get it we've dropped our grill grate down close to our fire boxes we're going to sear directly over that high heat we've got our cook chamber over here right now it's reading about 275 so what we've done we're leaving this firebox open because we want heat coming into the firebox but we don't want it as hot as it would be if this door was closed so we want to cook low and slow over a year but we want the fire as hot as we can possibly get it over here so we'll come back in just a minute we're gonna throw one of these steaks on the on the smoker we're gonna throw one of them directly over the fire and then we'll reverse that process once these steaks come up to temperature all right so we got our things ready to go on the pan here now I want to point this out real quick we've got both of our steaks here they dry brine for 24 hours when you look at the steak you're not going to see any of that salt left all that salt that was dissolved pulled all the moisture out and then all that moisture and all that seasoning went back down into the meat so all that's all you saw us put on there 24 hours ago that has all been absorbed into the meat and it's going to be all the way down into the steak very very very important when you're a driver is delicious sit for at least 24 hours take one of these it's first here directly over that fire that's only going to take about 45 seconds to a minute on each side other snakes going directly on the so we're gonna let this get a crust on it here for just a minute a little bit on each side we got this fire about as hot as we could get it this works really good on this offset smoker also works real good on Santa Maria so works beautifully on our adjustable charcoal grills fire pits we can also do that we'll check that second side they're a little bit more another thing to point out is that I didn't let these steaks come to rest these steaks went on directly out of the frigerator I think that is important put them on the pit when they are cold that way they don't overcook I'm gonna throw that first side down just for another second or two and let that cook get a little more crust on that first side perfect so now this one will go on yeah we're going to let both of these come up to temperature which we're going to use a instant-read thermometer to make sure we got a perfect 125 internal temp and then we'll reverse sear this one and then this one will be done be back in just a minute about 4550 minutes since we put these on we've been cooking this offset on indirect heat now remember we sear the one first this one's going to be seared here in a second we've been cooking this this has been running the pit temperature or the great temperature here's been running about to 225 250 this is the one that was seared first this is the one we're going to sear now this is the reverse sear one really really important my last video when I did the brisket I didn't use any meat rubs I didn't use any temperature monitoring the brisket the fourth one I like a thermometer is exactly whether it's medium rare rare or well done because it could be one degree difference for one way to the other so having that instant read thermometer knowing exactly when to pull that stick is key that's one of the keys to success so we've got this one stake here it's done the second state the reverse tier one we're gonna Serie same thing I've got that fire just as hot as I can get it I've moved my grill grate down from its top great this is going to take less time than our first one did like I said as hot as you can get it that was a little warm with a longer set of Tolerance so now we're going to take both of these seared reversed seared we're gonna let these rest for about probably 10-15 minutes no way all the juices redistribute throughout them again that's another one of the key things we talked about that in the last video brisket and those ribs we let them rest two hours this one's gonna be about 10-15 minutes that way all those juices redistribute okay so we're back here it's been about 15 minutes we let these stay friends I went ahead tool so you can see here we have the one first here that was seared first and then cooked low temp low and slow you got a nice medium-rare this one was the reverse seared one did we sear it at the end so we cook this one at 225 250 and at the very end we threw it on that high heat you can look at all the juice here all the juice throughout the steak nice and even that color is all the way through from my money and I think you can tell here this one's just a little bit has a little bit less color this was the one that was seared seared first that's kind of the old school way of doing it this is the reverse here this is what I prefer the reverse here I just think that that gives you a little bit a little bit more even good throughout the piece of meat and a little bit better color all the way through thanks again for checking us out and we ship real calm

Channel: lonestargrillz

Views: 57,796

Keywords: Rib Eye, steak, sear, reverse sear, grill, lone star grillz, bbq pit, bbq smoker, charcoal, offset smoker, custom bqq pit, lonestargrillz.com

Id: wYiWPKerLgc

Length: 13min 4sec (784 seconds)

Published: Thu Jun 21 2018