What you'll need
- Steaks 1.5-2" thick Ribeye is best. The thickness is essential. You'll need to ask the butcher to cut it because this isn't a thickness most stores carry. I think Costco is an exception. If you can, it's best to buy the meat day of so it's fresh. All of the high end steak places use this thickness. The reason is that thinner steaks tend to be well done by the time that they're properly browned. There are ways to do it, but I'm not gonna go over that right now.
- Kosher Salt
- Pepper
- Garlic
- A Stick of Butter
- A tbsp of Olive Oil
- fresh chives
- fresh parsley
- Oak Pellets
Step One
Mix all the seasonings. You mix them first because otherwise you create layers of seasoning and not everything penetrates into the meat evenly. Use a LOT of salt. Trust me on this. Add in pepper and garlic powder to taste. Coat all sides evenly. Then let sit and come up to room temperature. The reason for this is that when meat is cold, it cooks and warms at the same time, creating a gradient going from well done on the outside to potentially what you're aiming for in the center. When you let it come to room temp first you can sear the outside and leave everything rare or medium rare as it should be.
Step Two
Fire up your grill, I advise using Oak, but if you prefer, Apple is also excellent. If you're using a pellet grill, just leave it on smoke. Drop the steaks on it and let it smoke them for an hour.
Step Three - Butter
While the meat is smoking, take the stick of butter, get it soft, chop up some chives and some parsley (about 1tbsp each) and add the olive oil. Then throw them in a bowl and use an electric mixer to whip the butter and get the herbs mixed in.
Step Four
Throw the butter on a piece of plastic wrap then roll it up. Should look like a white, vegetable spotted turd
Step Five
When the steaks are done smoking, take them off, throw them on a plate, put a cast iron skillet or pan on the grill and turn it to max. Wait for it to get up to 450°. While you're waiting for that to heat up, use a brush to put vegetable oil on both sides of the steak. Once it's up to heat, throw the steaks on and close it.
Step Six
Four minutes on each side will make it rare or medium-rare. Remember that if it isn't cooked enough for your taste, you can always put it back on, but if it's over cooked, you can't uncook it. I'd say, with a good cut of meat, you should NEVER make it any more done than medium. Once that's done, pull it off and put the herb filled butter on it then let it sit for 5 minutes (covered in foil to retain heat) before serving
Last Step
Eat, melt the heart of that girl you love so much. Prove you are, in fact, the king of the grill and the steak. Then realize you've spent $100 on a steak at a restaurant that wasn't half as good as what you just made for $12.
Final notes
Notice in the last photo how it's seared on the outside, but the same color all the way through? This whole process is called a reverse sear and there's a reason we do it like this. You see, most high end steak places have this process where they first sear it in a cast iron skillet, then put it in the oven. That's great, and it's a very efficient way to do it, but it creates the gradient of doneness. We avoid that by doing a reverse sear where the meat is both cooked and seared at the same time by bringing the pan to heat in the closed grill (a more oven-like environment). The meat both broil/bakes and sears, locking juices in, and only cooking it as much as you want it cooked. The reason those restaurants don't do a reverse sear is simply time. It's over an hour to make a steak.
As always #HardwoodsOnly
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