Houtskool gewreven, walnoot gerookte omgekeerde geschroeide rib eye

The reverse sear technique is the best way to cook a thick cut steak. As Meathead Goldwyn discusses on amazingribs.com the history of the reverse sear technique can be traced back to the sous vide pioneers in the 1970s. Meathead and J. Kenji Lopez-Alt from seriouseats.com have been two of the more prominent advocates of the technique over the past 10 years and for good reason!

Simply put, for steaks thicker than 1 inch cook the steak at a low temperature (250f/120c) away from the heat source until the internal temperature of the meat reaches 10f to15f below your preferred level of doneness. This method ensures a perfectly even cook without overcooking the edges of the steak. At this point remove the meat from the grill and allow to rest while you ramp up the heat in your barbecue. Return the steak to the grill and place it directly above the heat source for 30 seconds before flipping. Do this twice more so both sides of the steak have been seared for 1 minute creating a flavoured packed crust.

The flavour packed crust on this particular rib eye came from the earthy and well balanced flavours of the SmokeyQ Smokin Guns Charcoal Rub. The activated charcoal produces a lovely dark crust and contrast of flavours. Lightly brushing the steak with mayo or mustard will help the rub stick to the steak and encourage the Maillard Reaction creating an even tastier flavour. The Smokin Guns Rub also works a treat on burgers!