The search for the best steak cooking method continues, and this time with the reverse sear. I took great ribeyes and rubbed them a rub featuring Eric’s Wicked Seasoning and the Firestone Walker Luponic Distortion (No. 001) IPA. I then kicked the whole awesomeness up a notch with IPA candied bacon and some blue cheese crumbles.

Reverse Sear Method

Basic premise behind the reverse sear is similar to warming before exercise. Skip that stretch, and all abroad cramp train. So, what do you think happens to a steak when it hits a hot grill without its warm-up? It tightens up and becomes tougher than Brock Lesnar’s traps. So, we place the steaks into a warm grill until they approach their desired doneness temperature (usually 10 degrees short), then they are pull from the heat. The grill is then stoked up to 600+ degrees, and we quickly (like 45 seconds a side quick) sear the steaks for texture, flavor, and appearance.

Reverse Seared Ribeye with IPA Candied Bacon and blue cheese Meats Ingredients Great ribeye steaks For rub 2 tsp Firestone Walker Luponic Distortion

1 cup brown sugar

2 TBSP Eric's Wicked Seasoning

1 TBSP kosher salt

1 TBSP onion powder

1 TBSP garlic powder For IPA candied bacon 4 strips bacon

1 TBSP brown sugar

1 tsp Firestone Walker Luponic Distortion For finishing butter 1/2 cup butter, melted

3 TBSP Sriracha

1 TBSP Eric's Wicked Seasoning Instructions Set up your Big Green Egg or other grill for indirect cooking at 250°F Place the bacon, brown sugar, and IPA into the foil package and place into the grill, and cook until the bacon is crisp Allow steaks to reach room temperature Mix all the rub ingredients in a small bowl Slather the ribeyes with the rub Put the steaks directly on the grate Cook until the internal temperature of the steaks reach 115°F, and remove them from the heat Crank the Big Green Egg up to 650°F Once this temperature is achieved you will be ready to “sear” Combine all the finishing butter ingredients Brush the steaks with the finishing butter Place ribeyes directly over the flame Sear for 45 seconds on each side with the lid closed. ONLY 45 SECONDS Once you have finished searing, remove steaks and tent with aluminum foil Rest the ribeyes for at least 10 minutes Brush with a small amount of finishing butter 6.1.5 RaddCooking.com