Reverse Sear Ribeye on the Grill: A Step-by-Step Guide

When it comes to preparing a mouthwatering ribeye, the reverse sear method on a grill can elevate your steak to unparalleled heights of flavor and tenderness. This technique, which involves slow-cooking the steak before searing, offers a perfect edge-to-edge cook with a delectable crust. Here’s how to achieve steakhouse quality ribeye with the reverse sear grill method.

An Introduction to Reverse Searing Ribeye

The concept behind the reverse sear is simple: start with a low temperature to cook the steak evenly through, then finish with a high-heat sear to create a flavorful crust. This approach is particularly effective with thicker cuts of meat like ribeye that benefit from a more gradual cooking process.

ribeye reverse sear grill

Choosing the Right Ribeye

Before firing up the grill, selecting a high-quality ribeye is crucial. Look for a cut that is at least 1.5 inches thick with good marbling throughout. This fat marbling will render down during the cooking process, ensuring a juicy and flavorful steak.

Preparing the Ribeye for Reverse Searing

Pat the ribeye dry with paper towels to remove excess moisture. Season generously with salt and let it sit at room temperature for about 45 minutes to an hour. This step ensures the seasoning penetrates the meat and that the steak cooks evenly.

Setting Up Your Grill for Reverse Searing

For the reverse sear technique, you’ll need to set up a two-zone fire. This means one side of your grill should have a low heat source while the other side is cranked up to high heat. If using a charcoal grill, pile the coals on one side. For gas grills, set one side to the lowest setting and the other to high.

Slow-Cooking the Ribeye

Place the ribeye on the low-heat side of the grill. Close the lid and cook slowly, maintaining a temperature of around 225°F (107°C). Use a meat thermometer to check for the desired internal temperature. For a medium-rare finish, aim for an internal temperature of about 110°F (43°C) before searing.

Searing for the Perfect Crust

Once the ribeye reaches the target temperature, remove it from the grill and let it rest while you increase the grill temperature. After a few minutes of rest, place the steak on the high-heat side of the grill and sear each side for about one to two minutes, or until a dark crust has formed.

Serving Your Reverse Seared Ribeye

Allow the ribeye to rest for another 5-10 minutes before slicing. This waiting period allows the juices to redistribute, ensuring each bite is as succulent as the last. Serve with your favorite sides and enjoy the fruits of your grilling labor.

By following these steps, your reverse seared ribeye will showcase the full potential of your grilling skills, providing a steak that’s perfectly cooked from edge to edge with a flavorful sear that’s hard to beat.

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