Matt Groark, a physical education teacher-turned-pitmaster, stops by the TODAY plaza to share the ABCs of barbecue and his recipes for a reverse sear bone-in rib eye and grilled pork steaks.
Shop TODAY Beauty Awards 2025 are here! Get 25% off a Shark red light mask, 40% off Tula, more winnersWhen I discovered the reverse-sear method, it took my steak game to the next level. Cooking this reverse-seared bone-in ribeye over charcoal combines the best of both worlds: the slow, gentle heat of indirect cooking and the intense, flavor-packed sear that only charcoal can provide.
As the coals smolder and ignite, we infuse the steak with a smoky essence that pairs perfectly and complements a succulent and fatty rib-eye steak. By starting with low heat and gradually bringing the steak up to your ideal internal temperature, followed by a sizzling sear to create an unparalleled crust, you’ll end up with a piece of meat that is moist, juicy and packed with phenomenal flavor.Cooking time may vary depending on the thickness of the steak and the grill temperature, so it’s important to monitor the internal temperature of the steak using an instant-read meat thermometer to achieve your desired level of doneness. Adjust the cooking time accordingly.
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