How Long to Cook Reverse-Sear Bone-in Ribeye (2-inch, Oven-First) in the grill

Preheat grill to 250°F (121°C) Indirect to 600°F (316°C) Direct. Clean and oil grates. Prepare reverse-sear bone-in ribeye (2-inch, oven-first) (2-inch thick bone-in cowboy ribeye steak (approx 2 lb), reverse-seared over two-zone charcoal or gas fire). Spray lightly with high-smoke-point oil.

Cook for 35–45 mins. Flip at the 20-minute mark for even browning.

Sizzling caramelized crust with rendered spinalis muscle and core thermometer reading solid 130–135°F Confirm internal temperature reaches 132°F (56°C) (medium-rare). Rest for 8 minutes before serving.