The Ultimate Guide to a Perfect Reverse-Sear Steak on Your Weber Grill
There's steak, and then there's reverse-seared steak off a Weber grill—a symphony of flavours and textures that can turn your backyard into the hottest steakhouse in town. In this guide, we share the secrets to achieving the perfect reverse sear on a thick, juicy Ribeye steak.
Why Reverse-Sear?
The reverse-sear method flips traditional grilling on its head. Starting with a low and slow cook and finishing with a hot and fast sear, you get a perfectly cooked steak from edge to edge. No more guessing games, just steak perfect every time.
Ingredients:
1. Ribeye steak (2-inch thick)
2. Salt
3. Pepper
4. Charcoal for grilling
5. Olive oil
6. Whole bulb of garlic
7. Butter 250g
8. Parmesan cheese (1 teaspoon)
9. Chopped chives
11. Garlic-flavored olive oil (1 teaspoon)
The Step-by-Step Reverse-Sear Method:
Prep Your Grill:
Light up a chimney of charcoal and let it heat until the coals are covered with a fine ash.
Arrange the coals for indirect cooking by placing them on one side of the grill, leaving the other side coal-free.
Bring up to a temperature of 135c or 275f.
Confit Garlic:
Slice off the root end of the garlic bulb, lightly crush the cloves, and peel.
Place the cloves in a small pot and pour in enough olive oil to cover them.
Set the pot over the coals and let the garlic simmer gently for about 20 minutes until soft and golden.
Season the Steak:
Generously season the Ribeye steak on all sides with salt and pepper.
Place the steak on the grill's cooler side, away from direct heat.
Cook to Temperature:
Close the lid and cook the steak until it reaches an internal temperature of 105°F (40°C) for rare to medium-rare. Adjust the final temperature to your preferred doneness.
This process can take around 30 minutes, but trust your meat thermometer more than the clock.
Make the Garlic and Herb Butter:
While the steak cooks, prepare the butter. Mix the softened butter with the confit garlic cloves (crushed), a pinch of salt, a teaspoon of Parmesan, chopped chives, and a teaspoon of the garlic-infused olive oil from the confit.
Sear the Steak:
Once the steak reaches the desired internal temperature, move it over to the hot side of the grill.
Sear each side for a minute or two until you get a beautiful, caramelized crust.
Serve and Enjoy:
Since the steak was cooked slowly, there's no need to rest it. Serve immediately with a generous dollop of the garlic and herb butter melting over the top.
Embracing the reverse-sear method on your Weber grill means every thick-cut steak you cook will be tender, flavorful, and cooked just the way you like it. Adding homemade confit garlic and herb butter adds layers of flavour that turn a simple meal into a gourmet experience.
