The Perfect THICK Steak

1.6 kg (3.5 lb) Spanish Ribeye Steak reverse seared over charcoal until around 50°C / 122°F internal steak temperature is reached. Using a traditional grill, the temperature varies during the charcoal burning process, therefore the distance of the steak to the heat source is adjusted constantly, usually going closer over time. The cooking time is around 90 minutes to 2 hours depending on heat and thickness of the steak. For extra flavor the steak is finished in a cast-iron pan: a hot sear with butter and herbs to your liking.