Reverse Seared Grilled Steaks

Ingredients:

• 2 thick-cut steaks (Ribeye, New York) 
• Salt
• Freshly ground pepper (to be added after cooking)
• Charcoal
• 2 chunks of dry wood

Instructions:

1. Prepare the Steaks

• Season steaks generously with salt.
• Insert the Combustion  Predictive Thermometer across the width of the steak (across the grain) - in the same direction the meat will be sliced; inserting like this avoids having a hole running through each slice!
• Using the Combustion App or Display, set your Predictive Thermometer’s target to 10°F below your preferred doneness (e.g 115ºF).

2. Set Up the Grill

• Light charcoal and let it burn until glowing red.
• Push coals to one side for indirect cooking.
• Add dry wood and let it fully char before placing the steaks on the grill.
• Adjust vents to maintain 250°F (120°C).

3. Slow Cook the Steaks

• Place steaks on the indirect side of the grill.
• Cook until the internal temperature reaches your target on the Combustion app.

4. Sear Over High Heat

• Move steaks to a hot charcoal bed and sear for 15 seconds per side, flipping frequently.

5. Season & Serve

• Sprinkle with freshly ground pepper.
• Slice and serve hot.