I have a couple ribeyes. Total weight is 2.5lbs. Around 1.25 inches thick. If I grill I’ll follow Kenji’s process, indirect heat until the meet hits 105° and then searing with a butane torch with a searzall head.
Following Kenji once again, If I use cast iron I’ll use avocado oil and flip every fifteen seconds until the internal temperature hits 105°. Then I’ll add butter and aromatics and baste until the temp hits 120°.
If I had a charcoal grill there’d be no question. Thoughts? Thanks in advance.
by jasonabaum
10 Comments
Why not both? I like a good reverse sear on the grill and trip to the pan for a butter bath with garlic and rosemary before devouring. Or you could do one on the grill and one in the pan (although that seems like a lot of work).
What’s with all the flipping? I did a pair today, minute on each side after a bit in the oven. Hot Ghee, and Chucked in the garlic right after the steaks hit the pan, and basted a bit at the end. Beautiful.
¿Por qué no los dos?
Try both methods and see which you prefer more.
Gas grill get that smokey flavor and less cleaning
Skillet gets a much better sear, and quicker. I still use my grill a lot, but if I want to really do a steak right, I put the cast iron skillet on my outdoor stovetop and use that.
>flip every fifteen seconds
That’s over handlin’.
Why not reverse sear and then use cast iron on the grill to sear?
Use gas grill, bring to temp. While resting crank the grill with the cast iron on it.
Sear on the grill with the cast iron. Lets you avoid the splatter, mess, and smell inside.
1000 degree broiler
Depends on the grill. If it gets hot enough with an even heat distribution for both steaks, I’d go for the grill.
Gas grill on the grate is never the right answer for steak.