Perfect Grilled Ribeye Steak Reverse Sear Method
A reliable and straightforward reverse sear method for grilling ribeye steak that delivers a juicy interior and a perfectly caramelized crust every time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 steak (serves 1-2) 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 ribeye steak (1.5 to 2 inches thick, about 12–16 oz / 340–450 g), USDA Choice or Prime grade
- Coarse kosher salt (such as Diamond Crystal)
- Freshly ground black pepper
- Neutral oil with a high smoke point (grapeseed or avocado oil)
- Optional aromatics: smashed garlic cloves, fresh rosemary sprigs, thyme
- Optional: melted butter for brushing during final sear
Instructions
- Bring the steak to room temperature by taking it out of the fridge 30-45 minutes before cooking. Pat dry with paper towels.
- Season both sides generously with coarse kosher salt and freshly ground black pepper.
- Preheat your grill to create two zones: one side at medium heat (around 250-275°F / 120-135°C) for indirect cooking and the other side at high heat for searing.
- Place the steak on the cooler side of the grill. Close the lid and cook slowly until the internal temperature reaches about 110-115°F (43-46°C) for medium-rare, about 20-30 minutes depending on thickness. Use an instant-read thermometer to check.
- Remove the steak and let it rest for 5-10 minutes to redistribute juices.
- Brush the steak lightly with oil. Move it to the hot side of the grill and sear for 1-2 minutes per side until a deep brown crust forms and internal temperature reaches 130-135°F (54-57°C) for medium-rare. Optionally add garlic and rosemary on the grill for aroma.
- Let the steak rest again for at least 5 minutes before slicing against the grain and serving.
Notes
Use an instant-read thermometer for best results. Pat steak dry before seasoning to ensure a good crust. Rest steak on a wire rack to keep crust crispy. If weather is bad, finish sear indoors in a hot cast iron skillet. Avoid flipping steak too often during cooking. Optional aromatics and butter add flavor but are not required.
Nutrition
- Serving Size: One 12-16 oz ribeye
- Calories: 850
- Sodium: 600
- Fat: 60
- Saturated Fat: 25
- Protein: 60
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