Reverse Sear Ribeye
Intermediate 45 minutes 2 steaks Charcoal / Gas / Kamado

Reverse Sear Ribeye

The reverse sear is the single best technique for cooking thick steaks. Instead of searing first and finishing in the oven, you slow-cook the steak to your target temp, then blast it with high heat for the crust. The result: perfect medium-rare from edge to edge with a steakhouse-quality sear.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

Just updatedThis recipe was last reviewed on June 3, 2026.

Ingredients

  • 2 bone-in ribeye steaks (1.5 inches thick minimum — thicker is better)
  • Kosher salt (season 24 hours ahead if possible)
  • Freshly cracked black pepper
  • 2 tbsp high-heat oil (avocado oil is ideal)
  • 2 tbsp butter
  • Fresh thyme and garlic cloves (optional, for basting)

Step by Step

1

Dry brine 24 hours ahead (ideal) or at least 45 min

Salt generously on all sides and place uncovered on a wire rack in the fridge. This dry brine seasons the interior, dries the surface for better searing, and tenderizes the meat. Don't skip this.

2

Set up two-zone heat

On a charcoal grill, bank coals to one side. On a gas grill, light one side only. On a kamado, keep airflow low. You want an indirect zone at 225-250°F and a direct zone ready for screaming-hot searing.

3

Slow cook on the indirect side

Place steaks on the cool side, insert a probe thermometer, and close the lid. Cook until internal temp reaches 115°F for medium-rare (about 25-35 minutes depending on thickness). Pull at 110°F if you like rare.

4

Rest briefly while you build the fire

Remove steaks and tent loosely. Open all vents on charcoal, or crank gas to maximum. You want the grate as hot as possible — 600°F+ is the goal.

5

Sear 60-90 seconds per side

Place steaks directly over the hottest part of the fire. Sear 60-90 seconds, rotate 45° for crosshatch marks, flip, and repeat. Baste with butter, thyme, and garlic if using.

6

Rest 5 minutes and slice

Minimal rest needed since the steak was already slow-cooked evenly. Slice against the grain, finish with flaky salt.

Pro Tips

  • Steak thickness matters. The reverse sear only works well on steaks 1.5 inches or thicker. Thin steaks will overcook during the slow-cook phase.
  • Dry brining overnight creates a steak that sears faster and more evenly because the surface is drier. Moisture is the enemy of a good crust.
  • Don't obsess over grill marks — a full surface sear (like on a cast iron or griddle) actually creates more flavorful crust than crosshatches.

Common Questions

Frequently Asked Questions

How long does Reverse Sear Ribeye take to cook?
Total time is about 45 minutes including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a charcoal / gas / kamado. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
2 steaks. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Steak thickness matters. The reverse sear only works well on steaks 1.5 inches or thicker. Thin steaks will overcook during the slow-cook phase.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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