Reverse Sear Ribeye on Grill: The Ultimate Guide

When it comes to preparing a reverse sear ribeye on grill, the technique is as important as the cut of meat itself. This method ensures a steak that’s perfectly cooked from edge to edge, with a delectable crust that steak aficionados adore. In this guide, we’ll walk you through the steps to achieve the perfect reverse sear ribeye on your grill.

Understanding the Reverse Sear Method

The reverse sear is a technique that starts with cooking the steak at a low temperature and ends with a high-heat sear. It’s an excellent way to cook thicker cuts like ribeye, as it allows for more even cooking and a juicier steak. But before you begin, let’s ensure you have everything you need.

What You’ll Need:

• A thick-cut ribeye steak (at least 1.5 inches)
• Coarse salt and freshly ground black pepper
• A grill with the ability to create zones for indirect and direct heat
• A reliable meat thermometer

Preparing Your Ribeye

Take your ribeye out of the refrigerator and season it generously with salt and pepper. Allow it to come to room temperature for about 30 minutes. This is crucial for even cooking.

Setting Up Your Grill

For the reverse sear method, you’ll need a two-zone fire. If you’re using a gas grill, only light one side. For charcoal grills, place the coals on one side of the grill. Aim for a temperature of about 225°F in the indirect zone.

Cooking the Steak to Perfection

Place the ribeye on the indirect heat side of the grill. Close the lid and let it cook slowly. This can take anywhere from 30 minutes to an hour, depending on the thickness of the steak. Use a meat thermometer to check for the desired doneness. For medium-rare, pull the steak off the grill at about 110°F, as it will continue to cook during the searing process.

Once your steak reaches the target temperature, remove it from the grill and let it rest while you increase the heat. Crank up the grill to its highest setting or, if using charcoal, add more coals to create a scorching heat for searing.

The Searing Finale

Now for the exciting part. Place your steak on the hot side of the grill. Sear it for about 1-2 minutes on each side or until it develops a beautiful, caramelized crust. Watch closely to avoid burning.

Rest and Serve

After searing, transfer your steak to a cutting board and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful. Slice against the grain, serve, and watch your guests be amazed by the perfect reverse sear ribeye you’ve mastered on the grill.

Remember, patience is key to the reverse sear method. It might take a bit longer, but the result is well worth the wait. Happy grilling!