How to cook the Perfect Reverse-seared Steak On The Weber Kettle

Here’s the full video recipe: https://youtu.be/pWo_d35C4Us

Ingredients:
* Ribeye steak (2-inch thick)
* Salt
* Pepper
* Charcoal (for grilling)
* Olive oil
* Whole bulb of garlic
* Unsalted butter (250g)
* Parmesan cheese (1 teaspoon)
* Chopped chives
* Garlic-flavored olive oil (1 teaspoon)

Instructions:

1. Grill Preparation:
– Light a chimney of charcoal for your Weber grill.
– Once ready, arrange the charcoal for indirect heat (coals on one side of the grill).

2. Confit Garlic:
– Cut off the root end of the garlic bulb, lightly crush, and peel the cloves.
– Place garlic cloves in a small pot and cover with olive oil.
– Place the pot over the coals, cooking for 20 minutes until garlic is soft.

3. Season the Steak:
– Season the ribeye steak generously with salt and pepper on all sides.

4. Indirect Grilling:
– Place the steak on the grill side without coals.
– Cook until the steak reaches an internal temperature of 105°F (40°C) for rare to medium-rare, or to your desired doneness.

5. Make Garlic Herb Butter:
– In a bowl, mix softened butter with crushed confit garlic cloves, a pinch of salt, a teaspoon of Parmesan, chopped chives, and a teaspoon of garlic-flavored olive oil.

6. Sear the Steak:
– Once the steak reaches the desired temperature, move it to the side with the coals.
– Sear each side for 1-2 minutes until a crust forms.

7. Serve:
– Immediately serve the steak with a dollop of garlic and herb butter on top.

Enjoy a perfectly cooked, flavorful reverse-sear steak with homemade confit garlic and herb butter!

by gregthegregest2