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.
grill Timer
Set for 35 mins @ 225°F (107°C) Indirect then 600°F (316°C) Direct Sear (Flip at 15m)
Ingredients
Base recipe calibrated for 2 adults.
Get to the Point Execution
Heavily salt a 1.5-inch thick ribeye and place on the cool indirect side of a 225°F grill.
Close lid and roast slowly for 25–30 minutes until internal temp reaches 115°F.
Crank the hot side of the grill to screaming high heat (600°F+).
Sear steak over direct flame for 60–90 seconds per side until charred crust forms and core hits 130°F.
Step-by-Step Guided Instructions
Set up grill for two-zone cooking: one burner on low to hold 225°F on the cool side, remaining burners OFF. Heavily season a 1.5-inch thick bone-in ribeye (approx 1.5 lbs) with 1.5 tsp coarse kosher salt and 1 tsp freshly cracked black pepper.
Reverse searing only works on steaks that are at least 1.25 to 1.5 inches thick. Thin grocery store steaks will overcook.
Place the steak on the unlit (cool) side of the grill grates. Insert a digital probe into the center. Close the grill lid and let the meat gently warm at 225°F for 25 to 30 minutes until internal temp registers exactly 115°F for medium-rare.
Slow indirect heating dries the steak surface completely, which is the key to creating a steakhouse char in seconds.
Move steak to a plate. Turn all grill burners to maximum HIGH (or pile glowing charcoal directly under grates) to reach 600°F+. Let grates heat for 3 minutes.
The grates must be scorching hot so the crust forms in 60 seconds without continuing to cook the interior.
Lay steak directly over raging flames. Sear for 60 to 90 seconds per side until charred mahogany. Pull at 130°F (carryover will reach 135°F medium-rare). Top with a slab of garlic herb butter and rest 5 minutes before carving.
Unlike traditional cooking, reverse-seared steaks need only 3 to 5 minutes of resting because internal temperature gradient is already perfectly uniform.
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.
Slice into 1/4-inch strips across the grain for easy chewing. Kids love dipping steak strips in steak sauce or melted butter.
- Grilled asparagus spears
- Loaded baked potatoes
- Wedge salad with blue cheese
Reheat in air fryer at 300°F for 4 minutes to warm without overcooking.