How to Barbecue the Perfect Steak

Overview

This video details the precise science of barbecuing a perfect 5 cm / 2 inch thick, bone-in ribeye steak using a reverse sear method. It covers essential steps from dry-brining for 24 hours and building a two-zone fire to smoking, searing for a medium-rare finish, and creating a vibrant chimichurri sauce.

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, finely chopped
• 3 cloves raw garlic, minced
• 30 ml / 2 tbsp red wine vinegar
• 120 ml / 0.5 cup extra virgin olive oil
• 5 g / 1 tsp crushed red pepper flakes
• Paper towel
• Aluminum foil
• 5 g / 1 tsp flaky sea salt

Instructions

1. Lightly score the fat cap of the 5 cm / 2 inch thick bone-in ribeye with a knife.
2. Coat the entire surface of the meat evenly with 15 g / 1 tbsp of coarse kosher salt.
3. Place the seasoned meat on an elevated wire rack over a baking sheet.
4. Refrigerate the steak completely uncovered for exactly 24 hours.
5. Take 2.5 kg / 5.5 lbs of hardwood lump charcoal and light it in a metal chimney starter.
6. Leave the charcoal alone for exactly 15 minutes until the coals are glowing orange and covered in white ash.
7. Dump the coals and bank them entirely to one side of your grill, establishing a two-zone fire.
8. Ensure the indirect cool zone is at a steady 110 °C / 225 °F, and the hot sear zone directly over the coals is pushing well past 260 °C / 500 °F.
9. Place the cold, dry-brined steak onto the grates of the cool zone, as far from the direct coals as possible.
10. Toss 100 g / 3.5 oz of dry hickory wood chips directly onto the hot coals, and immediately close the grill lid.
11. Let the meat smoke gently for exactly 45 minutes, bringing its internal temperature up slowly until it hits exactly 46 °C / 115 °F.
12. Once it reaches 46 °C / 115 °F, remove the steak from the grill entirely.
13. Let the steak rest on a cutting board for 10 minutes at room temperature, around 21 °C / 70 °F.
14. Pat the steak absolutely bone-dry with a paper towel.
15. Move the steak directly over the blazing hot sear zone, still running at 260 °C / 500 °F.
16. Sear the meat for exactly 90 seconds per side.
17. Check the internal temperature; 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. While the meat rests, finely chop 60 g / 2 oz of fresh flat-leaf parsley and mince 3 cloves of raw garlic.
20. 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.
21. Leave the chimichurri sauce to sit on the counter at an ambient 21 °C / 70 °F for exactly 30 minutes.
22. Tent the hot steak loosely with aluminum foil.
23. Let the seared meat rest for exactly 10 minutes at an ambient 21 °C / 70 °F.
24. Take any juices that pooled on the board and pour them straight into the chimichurri.
25. Identify the direction of the muscle grain and slice perpendicular to it, cutting the meat into 1.25 cm / 0.5 inch thick strips.
26. Finish the slices by sprinkling 5 g / 1 tsp of flaky sea salt across the pink interior.

In this video

• A perfect steak begins with a 900 g / 32 oz bone-in ribeye, exactly 5 cm / 2 inches thick, dry-brined uncovered for 24 hours with 15 g / 1 tbsp of coarse kosher salt.
• Establish a two-zone fire with a cool zone at 110 °C / 225 °F and a hot sear zone exceeding 260 °C / 500 °F using 2.5 kg / 5.5 lbs of hardwood lump charcoal.
• Gently smoke the dry-brined steak on the cool zone for 45 minutes with 100 g / 3.5 oz of hickory chips until it reaches an internal temperature of 46 °C / 115 °F.
• After smoking, rest the steak for 10 minutes at room temperature (21 °C / 70 °F) before patting it bone-dry for searing.
• Sear the steak for exactly 90 seconds per side directly over the 260 °C / 500 °F hot zone to form a dark, crispy bark.
• Remove the steak from heat the second its internal temperature reaches 54 °C / 130 °F for a perfect edge-to-edge medium-rare.
• Rest the seared steak, loosely tented with foil, for exactly 10 minutes at an ambient 21 °C / 70 °F to allow muscle fibers to relax and hold moisture.
• Slice the meat perpendicular to the muscle grain into 1.25 cm / 0.5 inch thick strips and finish with 5 g / 1 tsp of flaky sea salt.
• Prepare a vibrant chimichurri by combining 60 g / 2 oz finely chopped fresh flat-leaf parsley, 3 minced garlic cloves, 30 ml / 2 tbsp red wine vinegar, 120 ml / 0.5 cup extra virgin olive oil, and 5 g / 1 tsp crushed red pepper flakes, letting it sit for 30 minutes.

Frequently asked questions

How thick should a steak be for perfect barbecuing?

For a perfect steak, you must start with a massive cut, exactly 5 cm / 2 inches thick, such as a 900 g / 32 oz bone-in ribeye.

How do you dry brine a steak?

To dry brine, lightly score the fat cap, coat the entire surface evenly with 15 g / 1 tbsp of coarse kosher salt, and then refrigerate the meat completely uncovered on an elevated wire rack for exactly 24 hours.

What is a two-zone fire and why is it important for steak?

A two-zone fire banks coals to one side, creating an indirect cool zone at 110 °C / 225 °F for slow smoking and a hot sear zone past 260 °C / 500 °F for crust development. This dual-temperature environment is essential for properly cooking a thick steak.

What is the ideal internal temperature for a medium-rare steak?

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

Why is it important to rest a steak after cooking?

Resting a hot steak loosely tented with aluminum foil for 10 minutes allows the pressurized juices to redistribute and lets the muscle fibers relax, preventing moisture loss when sliced.