In today's video, I will show you a third way to cook the perfect steak. Today, we are again using the reverseseared method by cooking the steaks in the oven and then finish them up on the grill.
Start by taking the steak out of the refrigerator 20 minutes prior to cooking. A room temperature steak makes it for more tender and juicier steak.
Preheat the oven to 275 degrees F.
Once the steak has reached room temperature, season it with Kosher salt and black pepper and make sure to season both sides of your steak.
Then place the meat thermometer in the middle of the steak and all the way to the bone if your steak has a bone (we are using the wireless one, this way we don't have to constantly check the steak temperature).
Bake the steak until the internal temperature reaches 130 degrees. For steak this size it shouldn't take more than 20 to 25 minutes.
At this point, set your grill to its highest temperature setting.
After the steak reaches 130 degrees, take it out and season it with melted butter and garlic. The butter will help achieve a very nice sear on the outside of your steak.
Then place your steak on the grill and sear on each side for 2 minutes. Don't worry about the flame as it is caused by the butter and all the juices from the steak.
After you have grilled your steak on each side for 2 minutes, take it out and set it on a cool plate to rest for about 10 minutes. The steak will continue to cook during this time. Make sure not to cut the steak right the way because all the juices will flow out and will make your steak dry.
*The steak we are cooking in this video is a ribeye bonein.

I hope you find this video on how to cook the perfect mediumrare steak helpful and if you have any questions, please post them in the comment section and I will answer them.

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