Reverse-Seared Grilled Ribeye Steaks
For gas: Light all burners to preheat the grill. Turn off the center burner to create a cool zone below steaks for indirect cooking. If your grill doesn't have a temperature gauge, use an oven thermometer to monitor the heat. For charcoal: Ignite briquettes (50 to 75 for a 22-inch grill) with vents open. Once covered with ash, bank half the coals on opposite sides of the grate, leaving a cool zone in the middle for indirect cooking. Set rack in place.