How to Barbecue the Perfect Steak

Overview

This video breaks down common myths to teach an exact science for barbecuing a perfect thick-cut steak. It covers crucial steps like dry-brining for 24 hours, building a two-zone fire for reverse searing, and implementing proper resting techniques to achieve a mahogany crust and edge-to-edge medium-rare doneness.

Ingredients

• 900 g / 32 oz bone-in ribeye, 5 cm / 2 inches thick
• 15 g / 1 tbsp coarse kosher salt
• 2.5 kg / 5.5 lbs hardwood lump charcoal
• 100 g / 3.5 oz dry hickory wood chips
• 60 g / 2 oz fresh flat-leaf parsley
• 3 cloves raw garlic
• 30 ml / 2 tbsp red wine vinegar
• 120 ml / 0.5 cup extra virgin olive oil
• 5 g / 1 tsp crushed red pepper flakes
• 5 g / 1 tsp flaky sea salt

Instructions

1. Lightly score the fat cap of the 900 g / 32 oz bone-in ribeye with a knife.
2. Coat the entire surface of the steak evenly with 15 g / 1 tbsp of coarse kosher salt.
3. Place the seasoned meat on an elevated wire rack over a baking sheet and refrigerate it completely uncovered for exactly 24 hours.
4. Take 2.5 kg / 5.5 lbs of hardwood lump charcoal and light it in a metal chimney starter; leave for exactly 15 minutes until glowing orange and covered in white ash.
5. Dump the coals and bank them entirely to one side of your grill to create a cool zone (110 °C / 225 °F) and a hot sear zone (over 260 °C / 500 °F).
6. Place the cold, dry-brined steak onto the grates of the cool zone, as far from the direct coals as possible.
7. Toss 100 g / 3.5 oz of dry hickory wood chips directly onto the hot coals and immediately close the grill lid.
8. Let the meat smoke gently for exactly 45 minutes, bringing its internal temperature up slowly until it hits exactly 46 °C / 115 °F.
9. Remove the steak from the grill and let it rest on a cutting board for 10 minutes at room temperature (around 21 °C / 70 °F).
10. Finely chop 60 g / 2 oz of fresh flat-leaf parsley.
11. Mince 3 cloves of raw garlic.
12. Whisk the chopped parsley and minced garlic in a bowl with 30 ml / 2 tbsp of red wine vinegar, 120 ml / 0.5 cup of extra virgin olive oil, and 5 g / 1 tsp of crushed red pepper flakes.
13. Leave the chimichurri sauce to sit on the counter at an ambient 21 °C / 70 °F for exactly 30 minutes.
14. Pat the rested steak absolutely bone-dry with a paper towel.
15. Move the steak directly over the blazing hot zone (still running at 260 °C / 500 °F).
16. Sear the meat for exactly 90 seconds per side.
17. Check the internal temperature and pull the steak off the heat the second the center hits 54 °C / 130 °F for a perfect edge-to-edge medium-rare.
18. Transfer the steak immediately to a clean wooden cutting board.
19. Tent the hot steak loosely with aluminum foil and let it rest for exactly 10 minutes at an ambient 21 °C / 70 °F.
20. Pour any juices that pooled on the board into the chimichurri.
21. Identify the direction of the muscle grain and slice perpendicular to it, cutting the meat into 1.25 cm / 0.5 inch thick strips.
22. Finish the slices by sprinkling 5 g / 1 tsp of flaky sea salt across the pink interior.

In this video

• The foundation of a perfect steak is a massive 900 g / 32 oz bone-in ribeye, exactly 5 cm / 2 inches thick.
• Score the fat cap lightly and coat the entire surface evenly with 15 g / 1 tbsp of coarse kosher salt.
• Refrigerate the seasoned meat completely uncovered for exactly 24 hours to draw out surface moisture and dry the exterior for an aggressive crust.
• Build a proper two-zone fire by lighting 2.5 kg / 5.5 lbs of hardwood lump charcoal and banking it to one side after 15 minutes.
• Establish an indirect cool zone at a steady 110 °C / 225 °F and a hot sear zone directly over the coals pushing well past 260 °C / 500 °F.
• Smoke the cold, dry-brined steak gently in the cool zone with 100 g / 3.5 oz of dry hickory wood chips for exactly 45 minutes until it hits 46 °C / 115 °F internally.
• Remove the steak from the grill and let it rest on a cutting board for 10 minutes at room temperature, around 21 °C / 70 °F, before the final crust.
• Pat the steak absolutely bone-dry with a paper towel and sear it directly over the blazing hot zone at 260 °C / 500 °F for exactly 90 seconds per side.
• Pull the steak off the heat the second the center hits 54 °C / 130 °F for a perfect edge-to-edge medium-rare.
• Tent the hot steak loosely with aluminum foil and let it rest for exactly 10 minutes at an ambient 21 °C / 70 °F before slicing against the grain.

Frequently asked questions

Why should I dry-brine a steak?

Dry-brining for 24 hours uncovered in the fridge draws out surface moisture and reabsorbs seasoned liquid, drying the exterior completely. This process is crucial for building an aggressive crust over the fire.

How do you set up a two-zone fire for grilling?

Start by lighting 2.5 kg / 5.5 lbs of hardwood lump charcoal and letting it glow orange for 15 minutes. Then, dump and bank the coals entirely to one side of the grill, creating a hot sear zone and a cool indirect zone.

What is the reverse sear method for steak?

The reverse sear involves first smoking the cold, dry-brined steak in the grill's cool zone at 110 °C / 225 °F until it reaches 46 °C / 115 °F internally. After a short rest, the steak is then seared rapidly over the hot zone at 260 °C / 500 °F to develop a crust.

What internal temperature should a medium-rare steak be?

For a perfect edge-to-edge medium-rare steak, you should pull the steak off the heat the second its internal temperature hits exactly 54 °C / 130 °F.

Why is resting a steak important after cooking?

Resting a hot steak loosely tented with foil for 10 minutes allows the pressurized juices to redistribute within the muscle fibers, preventing them from bleeding out when sliced and ensuring maximum moisture and flavor.