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Meal Instructions
Specimen #0052·GRILL·Weekend Project

Grilled Reverse-Sear Ribeye

Thick-cut 1.5-inch bone-in ribeye gently roasted over low indirect heat to 115°F, then finished over screaming direct flame for wall-to-wall medium-rare perfection.

Cook temp
225°F → 600°F
Total time
40m
FLIP AT
15m
Serves
2
PULL AT
145°F
Ingredients
1 piece Bone-In Ribeye Steak (1.5-inch thick) — approx 1.5 lbs, prime or choice
1.5 tsp Coarse Kosher Salt
1 tsp Freshly Cracked Black Pepper
2 tbsp Garlic Herb Butter — for melting on top
Equipment
Gas or Charcoal Grill (2-Zone Setup)
Digital Meat Probe Thermometer
Long Heavy Tongs
DirectionsGet to the point
1Heavily salt a 1.5-inch thick ribeye and place on the cool indirect side of a 225°F grill.
2Close lid and roast slowly for 25–30 minutes until internal temp reaches 115°F.
3Crank the hot side of the grill to screaming high heat (600°F+).
4Sear steak over direct flame for 60–90 seconds per side until charred crust forms and core hits 130°F.
Dad pro tip

Cross-reference our Cast Iron Butter-Basted Ribeye if you're cooking on the stovetop. But on the outdoor grill, reverse sear is king: bake slow at 225°F to 115°F, then hit direct 600°F fire for 60 seconds. You get zero gray overcooked band and 100% edge-to-edge pink steak.

Kid adjustment

Slice into 1/4-inch strips across the grain for easy chewing. Kids love dipping steak strips in steak sauce or melted butter.

Reheat

Reheat in air fryer at 300°F for 4 minutes to warm without overcooking.

BASIS: Weber 2-Zone Reverse Sear Test (225°F indirect + 600°F direct sear); USDA FSIS 145°F beef guideline (pulled at 130°F for medium-rare).620 kcal · 52g protein · 0g carbs · 46g fat
USDA FoodData Central #170208
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