This recipe covers cooking a Scotch steak, also known as a ribeye, using the reverse sear method. This is a slow cook method to bring up the internal temperature. Then a fast hot cook is done to add the grill marks and flavor.
There are two flavor additions. Salt and pepper are added before cooking and then it is finished with compound butter. The homemade compound butter includes garlic, fresh herbs, and Parmesan cheese.
Although this recipe uses Scotch steak, the method and flavors would also work on other beef cuts including rump, New York, and sirloin steaks. The reverse-sear method is great at getting the best results out of any steak.
The residual heat of the steak will be enough to melt the compound butter.
The first stage of reverse-sear is to slowly bring the temperature up to a near finished temperature.
The Scotch steak is bound with butcher’s twine to help it hold its shape while cooking.
The second step in a reverse-sear is the hot and fast process of adding the grill marks.
Reverse-Sear Scotch Steak Recipe
This recipe is provided by Dipper’s Backyard BBQ Wars.
This recipe covers cooking a Scotch steak, also known as a ribeye steak, using the reverse sear method.
Preparation 15 minutes
Cook 2 days 12 hours 10 minutes
Ready in 2 days 12 hours 25 minutes
Servings 4 Servings
Ingredients
Compound Butter
- 1 cup butter at room temperature
- 2 teaspoons crushed garlic
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon red chili flakes or to taste
- salt and pepper to taste
Scotch Steak
- 2 Scotch steaks
- salt and pepper to taste
Equipment
- smoker
- grill
- butcher’s twine
Directions
Compound Butter
- Place the room temperature butter in a bowl then beat gently with a large spoon so it is soft, smooth, and flowing easily.
- Add the garlic, Parmesan, parsley, rosemary, chili, salt, and pepper. Mix until well combined.
- Layout a sheet of plastic wrap and create a line with the butter across the top. Roll the butter to create a sausage shape. Twist the ends, making the sausage smoother and more consistent.
- Once the butter roll is made, chill until needed. The compound butter will firm up during this time allowing you to slice it into rounds when serving.
Scotch Steak
- Lightly season the scotch steak with salt and pepper on both sides.
- The first step of a reverse sear is to slowly smoke or cook on the cool side of the BBQ. Preheat your choice to 225 degrees F (107 degrees C).
- Bring the Scotch steak up to a near-finished temperature, typically about 10 degrees below your target doneness. This takes about 1 hour.
- Once the scotch steak reaches the target temperature, remove it from the BBQ to rest while you stoke the fire to get it as hot as possible.
- When the grill is very hot, place the steak on to create the desired grill marks. As the steak is almost at the correct cook temperature there is no pressure to cook the steak so it can all be done by sight. When you have the grill marks at the desired color, turn over. Do the same for the other side. If you prefer crossed grill marks continue the process of turning the steak 90 degrees. This takes about 10 minutes.
- When the scotch steak has the desired grill marks remove it from the grill to rest for about 5 minutes.
To Serve
- Place each scotch steak on a serving plate. Top with a slice of the compound butter; there will be enough heat left in the steak for it to slowly melt.
Nutritional Information
Sodium: 476mgCalcium: 48mgVitamin C: 1mgVitamin A: 1611IUSugar: 1gFiber: 1gPotassium: 337mgCholesterol: 193mgCalories: 656kcalTrans Fat: 2gMonounsaturated Fat: 20gPolyunsaturated Fat: 3gSaturated Fat: 37gFat: 63gProtein: 24gCarbohydrates: 1gIron: 2mg
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