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
Cast Iron Cooking Video: • Cast Iron Steak Tutorial
Grill Tutorial: • Ribeye Grill Tutorial
Picking a perfect steak: • Laura's Path to: Picking the Perfect Ribeye!
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