Reverse-Seared Ribeye Steak
Thick-cut ribeye cooked low and slow, then finished over intense heat for a deeply browned crust, juicy center, and steakhouse-quality flavor.
Reverse searing is one of the most reliable ways to cook a thick ribeye. Instead of starting over intense heat, the steak cooks gently over indirect heat until it approaches the desired internal temperature. A final high-heat sear creates the dark, flavorful crust that makes a great grilled steak.
This method gives you more control over doneness while producing an evenly cooked interior from edge to edge. Finish it with garlic herb butter and a short rest before slicing.
Ingredients
Equipment
- Grill with two-zone cooking capability
- Instant-read meat thermometer
- Long-handled grilling tongs
- Cast-iron skillet or griddle, optional
- Cutting board
- Sharp chef's knife
- Heat-resistant grilling gloves
Instructions
Prepare the Steaks
Remove the ribeyes from the refrigerator and pat them completely dry with paper towels. Lightly coat both sides with olive oil, then season evenly with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Prepare the Grill
Set up the grill for two-zone cooking and stabilize the indirect side at approximately 250°F. Keep the high-heat side available for the final sear.
Cook Low and Slow
Place the steaks over indirect heat and close the lid. Cook until the internal temperature reaches approximately 115–120°F for a medium-rare finish. Check the temperature with an instant-read thermometer rather than relying only on cooking time.
Prepare the Garlic Herb Butter
While the steaks cook, combine the softened butter, minced garlic, rosemary, and thyme. Mix thoroughly and set aside until the steaks are ready to sear.
Prepare for the Sear
Remove the steaks from the grill and increase the direct-heat side to approximately 550–650°F. Allow the cooking grate or cast-iron surface to become very hot before returning the steaks to the grill.
Sear the Steaks
Place the steaks directly over high heat and sear for approximately 60–90 seconds per side. Flip as needed to develop a dark, even crust without overcooking the center.
Add the Herb Butter
During the final minute of cooking, place a generous spoonful of garlic herb butter on each steak and allow it to melt over the surface.
Check the Temperature
Remove the steaks when they reach your preferred final internal temperature. For medium rare, aim for approximately 130–135°F after resting.
Rest and Serve
Transfer the steaks to a cutting board and rest for 5–10 minutes before slicing. Finish with additional herb butter or a light sprinkle of kosher salt if desired.