!Reverse-Seared Steak Recipe

20 oz rib eye steak 1.5+ inches thick work best.
1.5 tsp Kosher salt
1.5 tsp Black pepper Coarse ground works best for developing the crust
1 tsp Vegetable oil
1 tbsp butter

Apply a thin coat of oil to steak and then season generously with kosher salt and black pepper.
Leave seasoned steak for up to an hour to come up to room temperature while you get the grill ready.
For the first phase of the cook, you want to get your grill up to about 200 – 250°F.
Optionally place two small pieces of smoke wood like hickory on the grill (or smoker box) for extra flavor.
Place steak on the cool side of the grill with the fattier or bone side pointed towards the charcoal.
For medium rare remove steak from the grill when it hits an internal temperature of 110 – 115°F. Place a pat of butter on steak and wrap loosely in foil.
While your steak is resting, crank up the temp on the grill.
Finish the steak with a quick sear, flipping every 30 seconds. Remove steak from the grill when it hits 130-135°F for medium rare. Or about 1 minute on each side.
Slice steak and serve