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Recipe № 06
Grill

Ribeye, reverse-seared.

Founder Jed Strange's demo on the Mini. Reverse-seared ribeye — direct, then indirect under the hood, then back to direct with butter. "If it sits 20-30 minutes, it's just a piece of meat."

thick ribeye searing on the mini's grates, butter melting on top, veggies on the griddle alongside
Walkthrough

Ingredients

  • Ribeye ("or New York strip, or filet, or whatever type of steak you want") — thick cut
  • Salt
  • Pepper
  • Butter — for the final sear
  • Stir-fry vegetables (whatever mix you like)
  • Garlic salt
  • Seasoning salt
  • Avocado oil ("higher smoke point" than olive)

Steps

  1. 01Salt and pepper the steak on both sides. Press it in.
  2. 02Light a small amount of charcoal. ("This is the Gather Mini, which doesn't take much charcoal — 18 inches in diameter.")
  3. 03Hand-over-grill heat check: "if you put your hands here you can put it there for about 2 seconds, maybe 3, before you got to move it — that's somewhere in that 400-degree range." Place the steak on the direct (hot) side.
  4. 043-4 minutes, flip. Another 3-4 minutes on the second side.
  5. 05Stand the steak on its fat-cap side briefly to render the fat down.
  6. 06Rotate the steak to the indirect side — coals not directly underneath, around 300°F. Drop the hood. 6-8 minutes per side.
  7. 07While the steak cooks indirect, start the veggies on the griddle with avocado oil, garlic salt, and a little seasoning salt. Move them around so they don't burn.
  8. 08Bring the steak back to the direct side — by now the coals are fully lit and it's hot (600-700°F). This is the reverse sear.
  9. 09Add butter as it sears — let it melt and smoke for flavor. Slide the steak off the direct heat if flames get aggressive ("char will give it that burnt taste").
  10. 10Cut a piece on the outside edge to check doneness. Jed targets medium / medium-rare.
  11. 11Serve immediately, both elements at the same time. "Steaks are amazing but if they sit 20-30 minutes, in my opinion, it's just a piece of meat."
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