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
- 107°C · preheat
- Total time
- 40 min
- 5 prep · 35 cook · 5 rest
- Flip at
- 15 min
- of 35 min cook
- Pull at
- 145°F
- USDA safe minimum
How to Reverse Sear Steak on Your Grill | Weber Grills · Weber Grills
Weber Grill Master Dustin Green demonstrates bringing a thick ribeye up to temp over indirect heat before searing over direct flame.
- Target //Cook at 225°F (107°C) Indirect then 600°F (316°C) Direct Sear for 35 mins (flip at 15 mins).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //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.
- Family Tweak //Slice into 1/4-inch strips across the grain for easy chewing. Kids love dipping steak strips in steak sauce or melted butter.
Ingredients
- 1 pieceBone-In Ribeye Steak (1.5-inch thick), approx 1.5 lbs, prime or choice
- 1 1/2 tspCoarse Kosher Salt
- 1 tspFreshly Cracked Black Pepper
- 2 tbspGarlic Herb Butter, for melting on top
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Get to the point
- 1
Heavily salt a 1.5-inch thick ribeye and place on the cool indirect side of a 225°F grill.
- 2
Close lid and roast slowly for 25–30 minutes until internal temp reaches 115°F.
- 3
Crank the hot side of the grill to screaming high heat (600°F+).
- 4
Sear steak over direct flame for 60–90 seconds per side until charred crust forms and core hits 130°F.
Step by step
Tap a step to cross it offDry Brine Prep & Two-Zone Setup
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.
WhyReverse searing only works on steaks that are at least 1.25 to 1.5 inches thick. Thin grocery store steaks will overcook.
Low & Slow Indirect Thermal Bath
28 minPlace 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.
WhySlow indirect heating dries the steak surface completely, which is the key to creating a steakhouse char in seconds.
High Heat Sear Zone Ignition
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.
WhyThe grates must be scorching hot so the crust forms in 60 seconds without continuing to cook the interior.
Screaming Direct Flame Finish & Compound Butter
3 minLay 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.
WhyUnlike traditional cooking, reverse-seared steaks need only 3 to 5 minutes of resting because internal temperature gradient is already perfectly uniform.
- 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 & toddler adjustment
- Slice into 1/4-inch strips across the grain for easy chewing. Kids love dipping steak strips in steak sauce or melted butter.
- Serve with
- Grilled asparagus spears · Loaded baked potatoes · Wedge salad with blue cheese
- Reheating
- Reheat in air fryer at 300°F for 4 minutes to warm without overcooking.
- Calories
- 620
- Protein
- 52 g
- Carbs
- 0 g
- Fat
- 46 g
Nutrition source: USDA FoodData Central #170208. Cook-time 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).
Frequently Asked Questions
How do you reheat leftover grilled reverse-sear ribeye without ruining the texture?
Reheat in air fryer at 300°F for 4 minutes to warm without overcooking.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Slice into 1/4-inch strips across the grain for easy chewing. Kids love dipping steak strips in steak sauce or melted butter.
What are the best side dishes to serve with this?
Recommended sides include Grilled asparagus spears, Loaded baked potatoes, Wedge salad with blue cheese.