Grilling a PERFECT RIBEYE Steak!

The reverse sear has become one of the most popular ways to cook steaks over 1.5 inches thick. The steak is cooked with indirect heat at around 225-250 degrees. Then the steak is moved to a direct heat source well over degrees to sear the outside. In this video, I used the Elevated Charcoal Basket from Turbo Stream (link below) which created an ideal environment for a two zone cook and high temp sear. I also used a new lump out of California named Smokin' Joan. Its a mezquite lump that gives an amazing flavor to steaks.

Turbo Stream - https://turbostream.net/
Smokin' Joan - https://smokinjoan.com/

Both the Turbo Stream system and Smokin' Joan lump were sent to me for free with the understanding that I would only provide my honest opinions. I was not paid for product placement or positive reviews.