Think about all of the times you've grilled a ribeye, or pan seared one, or seared and then finished things off in the oven. Now, think about this. Why can't we start that ribeye in the oven and then finish it over some hot coals? Here's what I'm talking about.
Here's the Recipe:
- Start off with some thick cuts - at least an inch - maybe an inch and a half.
- Season with sea salt and cracked black pepper - let the spices soak in.
- Add a dash or two of Worcestershire sauce or garlic if desired.
- re-heat your oven to 275 degrees.
- Place the steaks on a rack over a drip pan and bake for about 45 minutes. Look for an internal temp of 125 degrees.
- Rest for a few minutes.
- Grill over high heat a few minutes on both sides.
- SERVE IT UP BABY! No need to rest the steak further.
Why This Works:
Hey, if you're a barbecue guy you know that "low and slow" is the path to true meat happyness. Why? Because the slower cooking temps over a longer period of time break down tough cuts into juicy, fall apart, tasty delights. Think about a tough roast in a slow cooker.
But, how does this work with a cut that's already tender? The lower temp cooks the meat but the shorter cooking time does not break it down. Also, the lower temp does not trigger much excess browning, burning, etc. It will brown up a bit, force some juice to the outside, but the inside will remain a pink medium rare - depending on the thickness of the cut.
Why No Post Grilling Rest:
The meat already rested when you removed it from the oven. The grill just added some searing and grill marks to the outside - you'll have the juices ready to go with a perfectly cooked, grilled steak that's hot off the grates! Why not eat your steak when it's hot?