- Season the steak liberally with salt and pepper, then lay it in a shallow dish with the smashed garlic and thyme. Marinate for 30 minutes while your grill is getting hot.
- Prepare your grill so that one half has a high-heat flame and the other half is unlit. If using a charcoal grill, combine your hot coals in either a small pile on one side of the grill, or better yet use a charcoal box that fits under the grill, and set it only on one side of the grill. If using a propane grill, only light one element and set it to high. Close the lid to preheat the whole grilling area.
- Set the marinated steak on the cool side of the grill and leave the lid open. The steak will slowly get warm – this process can take up to an hour or more, depending on a few variables (thickness of steak, type of grill, etc). Keep your eyes on the steak, flipping occasionally. Use an internal thermometer to check the internal temperature. When it’s five to ten degrees lower than the desired temperature, remove the steak from the grill.
- While the steak is cooking, make the salsa verde. Place all of the ingredients except the shallot in a food processor and puree until emulsified. Stir in the shallot and adjust the seasoning if necessary.
- Make sure the grill’s “hot side” is screaming hot before searing the steak right on top of the fire. Grill for one to two minutes per side to caramelize the exterior, then remove the steak and rest the meat for five minutes.
- When the steak has rested, slice it and place on a serving platter with the salsa verde in a small bowl on the side.
Reverse Grilled Rib-Eye with Salsa Verde
Reverse grilling (or searing) is a technique used commonly on thick steaks to ensure a more even interior temperature for the meat. While professional cooks have years of experience cooking meat to a prefect medium-rare, it can be more challenging for the home cook to replicate that exact internal temperature. Common steak grilling techniques involve searing the meat over the hottest part of your grill, then letting the meat finish cooking on the cooler side. The sous-vide technique has taught us that if you slowly raise the temperature of the interior of the meat before caramelizing the outside, you have much more control over the desired internal temperature. And when you’re spending good money on a thick cut of rib-eye, you really don’t want to stress about over-cooking it. A salsa verde is a simple herb pesto of sorts that can be made with a variety of fresh herbs, olive oil, and brined ingredients for a bit of acid that will cut through the delicious fat on the steak. It is an excellent sauce for all grilled meats. Serves 2 Ingredients 1 rib-eye steak, at least 1.5 inches thick (this will be around 1 lb, depending on the size of the loin) to taste salt and pepper 1 tbsp olive oil 1 clove garlic, peeled and smashed with the side of a knife 4 branches fresh thyme For the Salsa Verde 3 tbsp fresh Italian parsley, roughly chopped 2 tbsp fresh chives, roughly chopped 2 tbsp fresh basil, roughly chopped 2 tbsp fresh tarragon, roughly chopped 1 tbsp Dijon mustard 1 tbsp capers 1 tbsp green olives, pitted and roughly chopped (about 4 olives) 2 tbsp olive oil to taste salt and pepper 2 tbsp shallot, finely minced Method