Of Mean Grills and Pink Centers

Today, I fell in love with my trusty little Webber again, after it performed beautifully when I grilled a perfect medium-rare ribeye. This grill is such a mean machine, it delivers every time without fail

Today’s star of the show was USDA prime grass-fed ribeye seasoned with kosher salt and pepper the night before and cooked using reverse sear method –

1. Bring the meat to room temperature for 30 minutes before grilling
2. Start on indirect side of two-zone fire with about 230-240F for ~ 5 minutes per side – just enough to bring the center to 116F.
3. Add a handful of freshly lit coals (with smokey joe, no more than handful are needed) and then sear each side for couple of minutes at the most so that the center is at 135F
4. Transfer to plate, serve with butter-cilantro rice and pocket-grilled veggies marinated in olive-oil, balsamic vinegar, Salt-pepper, cayenne pepper and a pinch of onion and garlic powder
5. And.. drum roll… cut in middle to reveal warm-pink center. Juicy, flavorful, pure bliss…

Note to self: Things to tweak next time around

1. Use tad less salt for seasoning
2. Bring the meat to room temperature about an hour before