Put It In Reverse…

Recently I came across a post on Instagram for a slow smoked ribeye with a reverse sear https://www.instagram.com/p/CBVLK4OB6US/. The reverse sear is a cooking method I’ve just become familiar with and I’ve wanted to give it a try but have been afraid to, worried I would mess up an expensive cut of beef. But the picture in the post looked too good to pass up. MAN am I glad I tried it, because I’m never looking back when it comes to grilling a ribeye! It was that good. It’s practically foolproof. I also made a grilled ramp butter that took it over the edge. Ramp season is winding down so if you can find them you should buy them. I found mine at Whole Foods. They are also great pickled.

Here’s what I did, because I don’t have a Traeger grill like this guy, just a regular ol’ charcoal grill.

1 big 2lb. bone-in Ribeye (if you can, buy one at your local butcher’s market)

Prime Rib Rub (I used this brand Savory Spice

Kosher salt and pepper

Ramp Butter – Recipe below

Directions:

If possible, pat the steak with paper towels and then rub the steak with kosher salt all over the morning of the day you plan to grill it. Place it on a plate, don’t cover it, and put in the the fridge.

An hour before you plan to put it on the grill, take the steak out of the fridge. Pat it dry again with paper towels and then coat it really well with the prime rib rub on all sides and press it into the meat. You can also season with a little more salt and some pepper. You want it well seasoned because this is a big cut of meat!

Prepare your charcoal grill by filling a chimney with hardwood charcoal. Let it burn until the top coals are starting to turn gray. Dump coals on one side of the grill, leaving a cold side. Replace grates and close lid, allowing grill to heat for a few minutes.

Rub steak with a little canola oil, or any neutral cooking oil and then place on the cool side of the grill with the bone facing the fire. Cook for 10 minutes with the lid closed. Rotate the steak and cook another 10 minutes on the same side with the lid closed. Flip steak and cook another 10 minutes, again, lid closed. And finally, rotate and cook another 10 minutes. Take the temp and if it isn’t at 118 degrees, let it cook until it registers 118.

Then, making sure to lift the tray the coals are on so that they are close to the grate – the top slot, place the steak on the hot side with the lid open and sear until there is a nice crust. This will only take a couple of minutes. Then, flip the steak and do the same with the other side. Lastly, hold the steak on the fat-cap side with tongs allowing the side to sear as well. Take off the grill, tent with foil and allow to rest for at least 10 minutes.

Carve steak from bone and then cut into thick slices. Serve with ramp butter if using, and flake salt.

Ramp Butter:

6 ramps, washed really well keeping leaves attached

olive oil

2 tbsp. unsalted butter at room temperature

1 tbsp. sherry vinegar (you could use champagne or red wine)

kosher salt and pepper

Directions:

Make sure ramps are very clean. I take the back of a small knife and scrape any brown spots away, and cut off the root, leaving the leaves on. Toss ramps with a little olive oil. Before you grill the steak, place the ramps on the grill and cook until they start to char a little, being careful that the leaves don’t burn. You can put the onion end on the fire, and place the leaves on the cooler side. Then, chop the ramps and leaves and add to the vinegar. Toss. Season with salt and pepper and add the softened butter. Stir until completely combined and set aside. You could make this in advance and store in the fridge, bringing to room temp before using.