How to Perfectly Cook Steak. Reverse Seared Ribeye using Cold Grate Technique 

I bought a Slow and Sear and tried this method for the first time last night. My wife said it was the best steak I've ever cooked! Which shocked me because she doesn't hand out a lot of compliments on my cooking. ;) I'm 53 and weigh 280. Do the math...I've cooked A LOT of steaks over the years and these turned out fantastic. There's actually a lot of science behind each step in this video. Can't wait to try this approach with other meats. Now, to the Slow and Sear itself. Some people (including me at first) may think the Slow and Sear is a bit expensive. However, when you count the time and effort to do a good cook, the cost of the meat, the cost of going to the store, and the fact a Slow and Sear will last many years...it's super cheap per cook because you can use it a long time. A Slow and Sear isn't required for the approach in this video. But I've tried the other methods and the Slow and Sear is more convenient and gives much more flexibility for slow cooking and searing, as shown in other videos. Try it, you won't be disappointed. For the record, I have no affiliation with this company. I'm just happy with the product.

I'm reporting this video because it's pure torture watching this 2am hungry af as a college student in the freezing midwest.

I noticed that you didn’t tell us what the final temperature was just before you took them off the grill !!!???

Legend has it that still to this day he is spinning grill grates

One of the things I like about the reverse sear method, is that when you’re entertaining or hosting the party, you have more leisurely grill-side cook time to converse, relax, socialize and smell the awesome food cooking at a backyard cookout. It makes the best steaks and the best time for being with friends and family.

America's Test Kitchen (Cook's Illustrated) has a similar method, cooking indoors in an oven. You cook the steaks (thicker is better) in a low oven (200-250 degrees) until you get the desired doneness, then finish in a hot, heavy pan (cast iron) to get the sear. I've tried it and it is very good, with similar results as they got here.

I feel this guy is more scientist than griller. He definitely knows how the grill works

Made this tonight. It's absolutely the best ribeye that I have ever had. Thank you very much.

Sous vide sucks, I just bought one, nothing can compare to charcoal grilling

Awesome looking steaks, would have been nice to see you cut the steaks with a straight edge Knife so you don't see it shredded, other than that I would love to taste those steaks.

After seeing this video, last summer, I started using this technique. It is the only way to go! I am glad the weather is getting warmer. I'm ready for another summer!!

That looks medium, not medium rare.

I've been cooking steaks for damn near 20 years, and I don't use some fancy technique. I basically disagree with everything presented in this video, and my anecdotal evidence (taste buds) says 90% of this is unnecessary. I don't particular like my meat super salty, and I have a friend who swears by this "dry brine" (which also goes against what most professional chefs recommend), so one day we put it to a test during a get together of close friends and family. Out of about 20 people, exactly 17 preferred my traditional method, 2 preferred the dry brine, and 1 was 3 years old so he didn't get two f***s. Let steaks come to room temp, season (salt, pepper, a SMALL amount of garlic powder), place on a ripping hot grill (I use both a kettle and vision grill's kamado) that's at 550-600 dungarees, let a sear develop on both sides (3-4 min a side for 1.5"-2" ribeyes). Perfection. And guess what? You skipped 98% of the junk presented in this video. Oh, and one last thing: As someone with an education in a STEM-heavy (chemistry) field, your understanding of salt, permeable membranes/animal cell structure, and more specifically osmosis, is extremely misguided. I'm am certainly not trying to be purposefully rude, and while you sound smart with the chemistry-related words, you are wrong. The parts you did get right? Buy quality meat, don't sear when the meat itself is cold, and most importantly the fact that ribeyes are on another level vs. the other cuts.

That is some beautiful steaks and now I am VERY hungry BUT if I took an hour or so to cook a steak on the pit, My family would hang me by my ankles from our oak tree and place the ME over the BBQ pit. I will try this, BUT when they are not home. More for me.

I bought a sous vide device last week. Very disappointed. You get a steak that is cooked perfectly, but LACKS compared to a grilled steak. There's no soul in cooking food in bags. I really was expecting to love it, but I'm returning that equipment and getting a charcoal grill.

I'm sorry where on this earth did you find a ribeye like that for $7

What a find. Found your channel posted in the fb group, "RU-vid Cooks". Those steaks look awesome. Subbed and liked #2092.

This video helped me make my first successful steak. It tasted like it was from a high end restaurant. It was few months ago, and I grill so much of different things now. Thank you for this video.

Serrated knife on a steak drives me crazy.. but overall great video

Awesome tips on cooking these steaks and I love the tip on starting with a cold grate and spinning as you flip! This is the video the GrillGrate company didn't won't anyone to see lol! Great looking steaks!

"This is a very perfectly cooked steak." [saw... saw... saw...

"One small sear for a man... one GIANT sear for mankind!" -Anonymous

I use similar method, but I cook them first in the oven, and then finish with a very hot sear on a cast iron pan. Reverse sear is the way to go.

If you have the time, nothing beats reverse seared over wood.

Funny Technique ... commercial , I dont like it ...

you forgot the most important step...let the steak rest for at least 5 minutes

Just bought a $30 Rib eye. Going to give your method a try. Grilling is a hobby, so I am never apposed to trying new ways for a great steak. Always something to learn or experience. I will follow up..

Oh man... what 2 mens do when theyre wives aren't home... lol

The slow and sear doesn’t hold low temps well. I’ve done everything y’all said to start it up and keep it there and it always runs high heat. There is no saving charcoal either. I get better temps with snake method or even pilling it up on one side. Wish it did work but almost 6 cooks with it and no change in keeping low temps. Oh well

Any video with a guest appearance by "Jason" :D gets an automatic thumbs up!

you need a good sharp knife

Yes!! Those looked perfect to me. I'm definitely taking notes. Thanks for sharing😃

Oil?!! Why wouldn’t you use butter??!

Sir, you opened my eyes. I've been trying to perfect the steak for 15 years now, but this video shook my world. Off to the butcher to buy the steaks...

Briquettes??? See ya. It’s was nice until then.

I just tried this technique and I have to say it is the best steak I have ever made....Thank you!! I'll never grill a steak any other way!

You are absolutely PRO, but never EVER use that knife on meat again, please..... Thank's :-)

Dang it! That steak looked so good I nearly bit the monitor screen! Good video guys!!

Really? Rib-eye? This cut is non-screw up cut unless you're cooking less than a 1/2 inch steak. There's no need for "reverse" grilling, temperature probes, timers, etc.. Sorry guys, the best way to cook this cut is pre-heat grill hot as f**k, season and leave meat to come to room temp., fire on grill for about a minute and a half each side rotating 90 degrees after about 40 seconds a side to give it grill marks. Wrap it up in tinfoil and let it sit for 15 minutes. That's a proper rare to medium rare cook. If you want medium, let sit in foil for 20 min. to half hour. Just my opinion, cooked lots of prime cuts this way. Nothing but pure steak goodness as a result.

I feel like my steak is better than any restaurant in beef country( kcmo) and I season them throw them on a super hot fire probably 6-700 degrees. Depending on thickness you only need about 4-5 min a side and your done. I like a small chunk of wood with my coals for added flavor. Mine also get the whole side sear no grill marks.

Doing my first SCA contest tomorrow and am 90÷ sure I'm gonna buck the cross hatch trend and go with this method even though I only have a poor man's slow n sear (Weber baskets). Test run in progress right now. This method is the way to go!! Thanks y'all for a great video, I've watched it multiple times over the past year.

I used this method exactly how Dave executed it. I must say, this was hands down the best steak I've ever had or made myself! Many compliments on the meal from the family, everyone loved it. Provided I have enough time, this will be my preferd method of grilling steak. Thank you for posting, you changed my life.

One guy looks like the dad from, “That 70’s Show”. The other guy looks like Andy Richter.

Loved the results using this method. My wife said it was the best steak she ever had..

I tried using salt, and after cooking my steak, I could taste the salt. Not my favorite way to cook steak.

Holy Guacamole, that steak looked PERFECT. I gotta try this on my SnS

Eat the fat..It will make your life better..

I get my internal temp to between 125-130 then I take the steak off of heat. Let it sit for a bit while I prepare sides and get some serious heat going on the grill or on the stove top. Then in a cast-iron skillet (in winter and fall), or on the grill I have hot coals ready to go, sear the steak hard over the hottest medium available for about one minute per side. This is the best and most consistent way to prepare a steak.

Can you please sacrifice a piece of steak for me and do a video to show how to use this method and do a well done ( over done as you call it ) steak please?? I love the look of the outside but I can't eat it not cooked all the way through. I would like to know how to get good results but without cremating the outside. Great video by the way but I just could not eat it like that.

I think Dave did a phenomenal job cooking these steaks to perfection. You should ask him to do all your cooking videos :-). Also I really want to thank him for giving us all his secrets acquired through a life time of grilling. I never new a $7 steak can taste so good. I'm most grateful for his teaching.

I realize this video is approaching a year old but I'm going to ask anyway... What if I wanted to brush the steak with melted butter instead of oil? Good idea or not?

Great video! I always roll my eyes when I see people bragging about their sear marks.

So on a SNS grill the charcoal always goes in the basket and never on the bottom railing?

Way too much screwin' around and they were already at temp before you started your so called sear. Thumbs down.

I have a question, can this method be done with oven and pan? Like slow cook in the oven then sear in a frying pan?

This guy likes to play with his meat way too much! Reverse sear is if you want to smoke a steak and you want it to absorb some nice smoke flavor using wood. Once a steak is seared the smoke won't absorb into the meat anymore. This person is reverse searing with charcoal....

That steak is pushing the bounds of medium-rare - it's really medium. Moreover, I can't believe you go to all that effort and then eat it with a dull steak knife.

This has to be lamest way to cook a steak. Soooo time consuming for a steak that can be simply q’d and tastes just as good.

Salt brine is needed only if the steaks is not tender... rather marinade over night

Great, 2.5 hours to cook a freaking steak. I'll pass and go direct.

Do you have to rinse the steak off then pat dry or just make sure they are Dry and finish seasoning?

So, this guy thinks that by searing them on a hot grate you're only searing where the grates touch? This is definitely one of the dumber things I've heard about cooking a steak.

Way Too Much Work to Overcook Your Meat!!! Ruth's Chris and Smith & Wollensky are such dumbasses for those beautiful grill marks....lol

I’ve come from the future. The $7 steak is extinct.

This background music aged me 6 years.

Big Ed knew his steaks one flip now shoot from the hip now pray for them both (Scotts beef choice his voice?)

I'm a big fan of the reverse sear!

*bald butcher VS brown spiderman*

C'mon guys, really? this is way too much work to cook a great steak. I have a wife, kids, a full-time job. I'm sure the results are great but the effort to achieve the results can be better spent with a cast-iron pan and a stovetop.

sometimes i feel like guga food is the same thing

this took way longer than it needed to

Looked good, but looked more than medium rare, more like medium or more. I've always been told 125 is where you go for medium rare and I've never been disappointed. I also do a reverse sear, but I don't use a grill. I bring the meat up to 120 temp in the oven because carry over will bring it to 125 and then use a blow torch to sear it. Yes, a blow torch. Sear it like you are painting it with the flame. The night before prep is very much the same. I do this with tri tip all the time.

Lots of great info in the video - Nice job Guys! Steaks looked fatalistic!

looks great but that is medium.

Bought a Slow 'N Sear and tried this method tonight on 3 prime rib eyes. Followed instructions carefully. My wife, who is a gourmet cook, a friend who is a restaurant chef with 50 years experience, and I all agreed that these were the best steaks we have ever had. Better than any of the great Texas steakhouses we have been to. The steaks were done, but still juicy and tender. Every bite was delicious. Loved the smoky flavor. Will never waste a good steak cooking the old way. Can't wait to try a prime rib or tenderloin.

Sorry for showing up late to the party. The "Reverse Seared" (I had not heard the term) caught my eye and I was curious. After watching, I see this is very similar to "sous vide" cooking (different method but same goal). My father is a big fan (I will state outright that I am not) and has told me all about it and I understand the "process". I found your approach (I will call it slow roasting with a sear for presentation) interesting and enjoyed it!

Truth! This video is so accurate. I cook my steak inside on a cast iron skillet using the constant flip method and butter basting at the end because I can't have a grill here.

I've just BBQ'd pork belly and a 20oz Buffalo steak. Man you'll be blubbing like babies when I'm done!

Reminds me of a steak I deep fried with a pitchfork in the southwest hills of ND once. I love reverse sear. Slow cook for an hour in the oven, then sear in a cast iron skillet with ghee.

Absolutely beautiful video and executed it perfectly. Nice and user friendly, looked amazing bro. Well done fellas!

would ya look at it? just look at it!

that's not medium rare. more like medium. & who the hell cuts the fat off a ribeye?

Deff not med rare lol

It was well worth the wait. The steaks had the most intense flavor I have ever experienced. Thank you for the video 👍🏼

VERY similar to a sous-vide approach, which is far more controllable, but this looks awesome. When I sous-vide I sear on a MHP infrared grill with an Amazing-Smoke tube for that flavor. Great post, thanks.

all that fuss and you cooked it medium dude.

How the hell dose it take two fucking days to cook a gd steak😨😰

The intro was maximum level cringe but the food looked maximum level good

There is NO NEED to flip the steaks when smoking them.

[My opinion for what it's worth]...what a convoluted complicated,over technical process for grilling a steak, My goodness, The sea salt brine time is important. the room temp cook is important. The pat dry is important. The precook seasoning is important. The internal temp. is important [use a instant thermometer]. But a 50 minute reverse sear time is a little "OCD". Professional steak BBQ teams that I know of do not use this method. I'm sorry but cooking a great steak should be a lot quicker cook than this hour long process.

To each his own, but I love flipping the steak over and over for a nice crust before cooking indirect using my wireless thermometer to reach a perfect internal temp of 130, let it rest for 10 mins and get that delicious perfect edge to edge pink almost as though it was cooked Sous vide. And the char marks? That’s the whole purpose of grilling. Whether searing first or reverse sear, the hot bars leaving the char marks is the whole point to grilling. I love my slow n sear, but this was painful to watch. I’ll put my steaks up against these any day, and we can make a video of it. Whaddya say?

I'm sure they're great, but if It's way too much fuss for a good steak. About 2 hours for a steak that would have been fine in a 7 min. fire. Fast and hot, is how steak is done. You made 3 small roasts.

👍🇺🇸❤

Steak looks medium to me.

too much trouble

Man, those look good! I need to get a Slow 'N Sear so I can try that. Oh wait, I have one so I just need to go steak shopping! :)

THIS IS THE NEW WAY OF GRILLING!!! F'n A man.

The perfect way to cook steak is however you like to eat it!

the 6 P's of perfection ,,,, perfect, preperation, prevents, piss, poor, performance . nice job gentlemen.

I saw a guy buying 2 1/2” ribeye steaks at my local butcher, and I had to ask him how he cooks them. I have NEVER successfully cooked a thick steak. He told me about this method and said I had to check out your method. Thank you nice guy, and thank you Adrenaline Barbecue Company.