The perfect steak is different things to different people. To me it is rare and juicy on the inside and a little charred on the outside. I am shooting for a reverse seared steak. For this try I used a rib eye. Margo will only eat filet, so I may have to adjust when she requires steak….
2 hours before cooking put salt and pepper all around steak and rub it in a little. Place it back in the refrigerator.
Pull steak and coat with olive oil and steak seasoning about 30 minutes before grilling.
Turn one burner on medium and leave the other off. Shoot for 225° on the indirect side. One GrillGrate upside down. Flip steak at 95° on the indirect side. When the steak reaches approximately 115° pull it off of the grill.
Turn both burners on high. Get flat side up GrillGrate as hot as possible. Put a small amount of butter on grate. Cook for about 2 minutes on each side. Place a slice of butter on top after flipping. Pepper to taste.
Enjoy!
