Reverse Sear Steak Tutorial

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*** This video shows a Reverse Sear Method with a thick Ribeye steak, any steak cut will work. I finish this steak on the Otto Wilde Grill but it can also work with a Cast Iron or a Barbecue style grill.

This method is great for a tri-tip, tomahawk ribeye, New York strip, filet mignon, and other thicker roasts. Exact times will vary based on thickness of the meat, cut, and your personal preference. It is best to use a meat thermometer for reference as you learn.

Cooking Temp Ranges:
Rare: 120°F
Med Rare: 130°F
Medium: 140°F
Med Well: 150°F
Well Done: 160°F

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[willbillyheaven]

Have you ever tried sous vide method? I season my ribeyes and then vacuum seal them in a bag before they go in the freezer. This way I can drop them in the sous vide bath before I go out and set the timer to start cooking (135F) a couple of hours before meal time. When it is time to eat I take the meat out of the bag and dry it with a paper towel then sear it on a 500 degree grill. It takes about 5 minutes and you're ready to eat and the steaks are perfect every time. The sous vide will bring them to temp and the whole steak is exactly 135F. It doesn't take they any higher and will hold the meat at temperature until you take it out.

[joey]

Put 1 3/4" in smoker, room temperature, till 110°F
Then sear with butter garlic sauce 1 minute on each side in cast iron.
Rest 4-5 minutes
OMG!! I'm old and grey haired and just learned this. As a rancher, I enjoy a steak with SPG, salt pepper garlic, and this ole boy came over and my smoker was already going. I used to do this also but I've been sharing this newly learned way with everyone.

[stevet]

Absolutely perfect tutorial explained logically and precisely, followed up with perfect execution. Well done!

[suzannereeves]

I’m so impressed with your ability to use so many outdoor cooking devices…. Cooking a beautiful ribeye is so intimidating for me. I know with experience I’ll get over this, but being new to carnivore, I’m learning.

[PatriotTrucker]

Thank you 🙏🏽 Laura, you are one of my trusted YouTube carnivore cooks.
Picked up 2 one lb ribeye steaks today, gonna try this for Sunday dinner tonight tomorrow
😎🙏🏽😎

[aflyr]

Great job Laura! I have a Kamado Joe grill I do this on. If I'm going to do the sear on the same grill I found that I needed to take the steak off the grill at about 110F. If I let the temp get much higher it continues to cook too high while I wait for the grill to reach searing temp. Then when I put it back on it doesn't have enough time to get a good crust before it gets up to 130F. I did find that using my Weber as the searing grill next to the Kamado Joe was pretty awesome. I used the Kamado Joe to get to a temp of 120F and then moved the steaks over to the preheated Weber for the final sear - 8 ribeyes done to perfection with no wait time, family loved them! Love your channel. Thanks for the video on your experience with whether or not the cheat - I really appreciate your openness here.

[loriobanion]

We just invested in an Otto Wilde grill and it arrived today! Your videos on how to cook rib-eyes have been very helpful. Than k-you so much, Laura!

[augiedoggy]

Thank you! I just made my steak like this and it is the best ever--tender, juicy, and done perfectly!

[LightZone]

You can cook a steak for sure! Really enjoying your videos. Very entertaining and inspiring. Thanks for sharing your story.

[JLuna]

Phenomenal video! One thing I love cooking is steak using the reverse sear method. Even though I'm pretty comfortable in cooking without instructions, I still enjoy watching others do it to learn new techniques and appreciate their work. You kept it so simple and easy for us to follow. Thank you!

[kamivora]

Thanks! Ribeyes are my favortie by far. I learned something new. I knew about the marbling but not about the rib cap. I'm going to look for that from now on.

[milenitung]

I cannot wait to try cooking my steak in this manner. Thank you! Because of you and your video, I will never purchase a bad ribeye, lol.

[susanpszenitzki]

I love the reverse sear method. Learned it from a guy selling grass fed meats at a local farmer's market. The Meater thermometer is the best! Thanks for the tip about leaving the steak out before cooking. I never think that far ahead. I like my steaks more rare so I bring them up to 110° in the oven and then sear in a cast iron pan until I get to 125° -- I've used this method on thick pork chops as well. I've been told you don't have to rest meat using the Reverse Sear method. Oh, my gosh. I'm hungry now!

[engcou]

I do reverse and sear the juices in the steak, then put steak in oven to finish it off

[gregmorgan]

I like the blue tooth thermometer. I have used a smoker for the first step of the reverse sear. It keeps the heat outside. A gas grill works great for the second step. I could not spring for the otto wild grill. However, it does look useful for frequent steak cooking. I am a lazy cook. I cook the entire package in one go.

[CrochetNewsNetwork]

Awesome. You and your husband are wonderful . Like the wrist tat. 👍🏻<<*><<>< well I’m down about 10 pounds and trying to get my wife (who is just turning 50 and disabled with numerous immunological illnesses for the past 10 years) to try this diet. I’m quite sure it would help. As well she only has one kidney and has trepidation about too much protein.
For me the Carnivore diet rocks! Good energy for me, lass fatigue, diminished inflammation etc. kudos to you and bless you for all you do.

[tangled]

i just made a couple of ny strips using this method--they were wonderful. thank you.

[Mrjp]

I stumbled on your first video post . You have grown and are so well presented

[nancyjackson]

THANKYOU so much for showing the O W. I've never seen one in use. MUST get a thick rib eye tomorrow!

[jselectronics]

Whoa, first time I've seen the Otto Wilde grill. Will check it out.