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From the Publisher
Reverse-Seared Rib-Eye Steaks from Weber's Ultimate Grilling
Steak tastes best when it has a crust of charred flavors on the outside and a wide swath of juicy, evenly cooked meat inside.
How do you get that combo? Roast the steaks over indirect low heat for about 20 minutes and then finish with about 2 minutes of charring on each side.
Ingredients
4 rib-eye steaks, each about 1 pound and 1 ½ inches thick
1 ½ tablespoons extra virgin olive oil, plus more for drizzling (optional)