Hey , I'm Randy with BBQ guys .
Today , I'm gonna show you how to cook the perfect steak .
Now , this method can be applied to basically any gas grill .
But for this video , I'm using my Weber Genesis two special edition .
Let's get to it .
Now , I'll mainly be using the sear zone on the right side of this grill .
But it's a good idea to get the whole grill hot .
So cold grids don't take away from that valuable heat .
Go ahead and close the lid so we can retain as much heat as possible .
We want this thing screaming hot to get a good sear .
I picked up this beautiful bone in rib eye from my favorite local butcher shop .
Iversen Farms rib eye is easily my favorite cut due to the fat content which makes for a juicy steak before grilling .
Make sure you let your steak sit out for about 30 minutes to get the chill off of it .
For the seasoning simplicity is best .
I really want to taste the beef itself , but you'll want to go a bit heavy on the kosher salt and black pepper because like in true steakhouses , this steak will be dunked in clarified butter before hitting the grill .
A slight bit of seasoning may fall off .
Don't sweat that make sure to season the whole steak , even the sides and give it a good pat down .
So we hold on to as much seasoning as possible .
Now , just form it back up the best you can .
So it stays nice and uniform .
Once your grill has gotten as hot as it's gonna get , it's time to get this bad boy on the grill .
I like to keep the dunking dish close to the grill , so I'm not making too much of a mess and losing all that good butter coating .
Oh , yeah , that's the searing sound we're looking for , this is about an inch and a half thick steak giving it some good weight of its own to help it lay flat for good grid contact .
But I also like to give it a couple of light presses with my tongs just to make sure after about two minutes , go ahead and cross hatch your steak .
I like to make my diamonds by turning at a 45 degree angle .
Let it cruise for another two minutes on this side .
If you like your steaks on the medium to mid rare side , try to avoid thin cuts with a steak this thick , you have plenty of time to get some good caramelization without having to worry about over cooking .
Oh , yeah .
Nice crust because we coated it so well in butter .
We achieved some good color even between the grill grapes as you would expect .
Same thing on the second side .
Two minutes then cross hatch , bringing us to about four minutes on each side for searing to help us get closer to our target doneness and to prevent the steak from burning .
I like to move it over low heat on the left while keeping the burners on the right .
Still set to high .
Let it cruise with the lid down for the rest of the cook .
I'm shooting for medium rare .
I'll pull it somewhere between 100 and 20 100 and 25 degrees .
My favorite method to check for doneness is to get a good feel for the firmness of the steak for medium rare .
It will still have a good amount of give , it will be more firm .
The closer you get to mid , well and well done and like all meat , you'll want it to rest before slicing .
I recommend about 10 minutes .
All right .
Let's see what we got .
That's what it's all about time to give it a shot .
That's good , nice crust and perfect medium rare .
Rib eye is definitely my favorite cut .
Thanks for watching today guys , be sure to subscribe to our youtube channel for more great content .
And remember at BBQ guys dot com , we smoke the competition .