Reverse Sear Ribeye on a Pit Boss Grill

If you’re looking to achieve that steakhouse-quality ribeye at home, mastering the pit boss reverse sear technique is essential. This method, which involves slowly cooking the steak at a low temperature and finishing it off with a high-heat sear, creates a steak with a perfectly even cook and a beautifully caramelized crust. Here’s how to execute the reverse sear on a Pit Boss grill to perfection.

The Fundamentals of Reverse Searing

Before diving into the specifics, it’s important to understand the concept of reverse searing. Traditionally, steaks are seared first and then finished in the oven. The reverse sear flips this process. Starting with a low and slow cook ensures the entire steak reaches the desired internal temperature without overcooking the outside. Only after this does it hit the high heat for a quick sear.

Choosing Your Ribeye

For the best results, select a ribeye that is at least 1.5 inches thick. This cut is ideal because it has a high degree of marbling, resulting in a juicy and flavorful steak. Quality matters, so opt for USDA Prime or Choice grades when possible.

Preparation for the Reverse Sear

Begin by liberally seasoning your ribeye with salt and pepper. For added flavor, consider incorporating garlic powder, onion powder, or your favorite steak rub. Let the steak sit at room temperature for about 30 minutes to ensure even cooking.

Setting Up Your Pit Boss Grill

Preheat your Pit Boss grill to a low temperature, around 225°F (107°C). The beauty of a Pit Boss is its ability to maintain consistent low temperatures, which is crucial for the reverse sear method.

Cooking the Steak Low and Slow

Place the ribeye on the grill away from direct heat. Close the lid and cook until the internal temperature of the steak is approximately 10-15 degrees below your desired final temperature (for a medium-rare steak, aim for an internal temperature of about 120°F or 49°C).

Use a reliable meat thermometer to check the steak’s temperature periodically. This step can take anywhere from 45 minutes to an hour, depending on the thickness of your steak and the exact temperature of your grill.

Searing for the Perfect Crust

Once your steak is close to the target internal temperature, remove it from the grill and let it rest while you increase the Pit Boss temperature to its maximum setting, around 500°F (260°C) or higher if possible. This will prepare the grill for the searing stage.

When the grill is sizzling hot, return the steak to the grill directly over the heat source. Sear each side for about 1-2 minutes or until you achieve a deep brown crust. Be vigilant during this step to prevent burning.

Resting and Serving Your Perfectly Reverse Seared Ribeye

After searing, transfer the steak to a cutting board and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender bite.

Slice against the grain and serve immediately. You’ll notice a perfectly even pinkness from edge to edge, a testament to the reverse sear method executed on your Pit Boss grill.

Embrace the art of the reverse sear for your next ribeye and enjoy a steak that rivals the best steakhouses, right from your own backyard.