Reverse Sear Ribeye on a RecTeq Grill

If you’re looking to elevate your steak game, mastering the reverse sear ribeye technique on a RecTeq grill could be your culinary game-changer. This method, embraced by steak aficionados and professional chefs alike, involves slowly cooking the steak at a low temperature before finishing it off with a high-heat sear. The result? A perfectly cooked ribeye with a delectably caramelized crust.

Understanding the Reverse Sear Method

The reverse sear technique flips the traditional method of searing a steak first and then finishing it in the oven. Instead, you start by cooking your ribeye at a low temperature on your RecTeq grill, which is known for its precision and consistent heat. This initial low and slow cook allows the steak to cook evenly from edge to edge, eliminating the common pitfall of an overcooked exterior and undercooked interior.

Choosing Your Ribeye

Before you dive into the reverse sear process, selecting a high-quality ribeye steak is essential. Look for a cut that’s at least 1.5 inches thick with good marbling – the white fat running through the meat – as this will ensure flavor and tenderness. The reverse sear method is particularly well-suited for thicker cuts, as it gives the interior a chance to cook without charring the outside.

Prepping Your RecTeq Grill

Begin by preheating your RecTeq grill to a low temperature, around 225°F (107°C). This is where the precision of a RecTeq comes into play, allowing you to maintain a consistent low heat. Make sure your grill grates are clean and that you have a reliable meat thermometer on hand to monitor your steak’s internal temperature.

reverse sear ribeye recteq

Cooking the Ribeye

Season your ribeye liberally with salt and pepper or your favorite steak rub. Once your grill is at the desired temperature, place the steak on the grill away from direct heat. Close the lid, and let the magic happen. The goal during this stage is to slowly bring the ribeye up to an internal temperature of about 10-15 degrees below your target doneness. For a medium-rare finish, aim for 110-115°F (43-46°C) before the final sear.

The Searing Finale

Once your ribeye reaches the target temperature, remove it from the grill and let it rest while you crank the heat up to high – around 500°F (260°C). This is where the RecTeq’s robust temperature range shines. After the grill reaches high heat, place the steak back on the grill for a brief sear, about 1-2 minutes per side. This step will create the coveted crust that steak lovers yearn for.

Rest and Serve Your Masterpiece

After searing, transfer your ribeye to a cutting board and let it rest for a few minutes. Resting allows the juices to redistribute throughout the steak, ensuring every bite is succulent. Slice against the grain, serve, and watch as your guests marvel at the restaurant-quality reverse sear ribeye you’ve crafted on your RecTeq grill.

With the reverse sear method and a RecTeq grill, you have the tools to achieve steakhouse-level ribeye in the comfort of your own backyard. By carefully controlling the temperature and employing a patient approach to cooking, you’ll enjoy a ribeye that’s perfectly cooked from edge to edge with a beautifully seared crust. It’s time to impress your friends and family with your grilling prowess and savor the results of your new skill.

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