Learn how to reverse sear your ribeye steak using the infrared burner on your BBQ. Simply season with salt, cracked black pepper and herbs, then sous vide at 130F for 2 hours before searing on both sides for 1 minute.
There are 4 steps to completing this project:
One 16-18oz bone in rib eye steak
Kosher salt and freshly ground black pepper, to taste
2 thyme sprigs
2 garlic cloves, smashed
One rosemary sprig
One-piece lemon zest
Himalayan salt, for garnish
Season the steak liberally with salt and pepper. Place in a heavy-duty Ziploc bag with the thyme, garlic, rosemary and lemon. Insert the Napoleon Bluetooth Accuprobe Thermometer into the centre of the steak running parallel with the bone. Seal the bag as far as possible to the braided wire.
Preheat a pot of water fitted with a sous-vide immersion circulator to 130°F according to the manufacturer's directions. Cook the steak for 2 hours, making sure it is completely submerged in the water. Once the internal temperature is the same as the Immersion circulator, the steak is cooked. Adding more time in the water will result in a more tender texture. Remove the entire bag from the pot and carefully pull out the cooked ribeye steak, drying with paper towels.
Preheat the infrared burner until very hot. Place the steak at a 45-degree angle for about 1-2 minutes. Rotate 45-degrees to get diamond sear marks, for another 1-2 minutes. Flip and repeat to build a nice crust.
Remove from grill and transfer to a board to rest for at least 5 minutes. Slice the steak and garnish with flaky sea salt, then serve.
