Grilled Ribeye — Reverse Sear
Unlock steakhouse-quality results at home with this reverse-seared grilled ribeye recipe. Achieve a perfectly rosy center and a deep, flavorful crust every time.
Grilled Ribeye — Reverse Sear
Unlock steakhouse-quality results at home with this reverse-seared grilled ribeye recipe. Achieve a perfectly rosy center and a deep, flavorful crust every time.
The Key Move
Use a reliable meat thermometer to monitor the internal temperature of the steak for precise doneness.
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The Setup
- Oven
- Grill
- Meat Thermometer
- Baking Sheet
- Wire Rack
The Mise en Place
4Your prep station before cooking begins
The Protein (0/3)
The Pantry (0/1)
Steak is not cooking evenly in the oven.
Ensure your oven is properly calibrated and use a reliable oven thermometer.
Steak is not developing a good crust on the grill.
Make sure the grill is preheated to high heat and the grates are clean.
The Method
PREHEAT
Preheat oven to 250°F (121°C).
SEASON
Generously season the ribeye steak (450 g) with kosher salt (1 tbsp) and black pepper (1 tsp) on all sides.
BAKE
Time-sensitivePlace the seasoned steak on a wire rack set inside a baking sheet. Bake in the preheated oven until the internal temperature reaches 120°F (49°C) for medium-rare, about 30-45 minutes.
Use a meat thermometer to monitor the internal temperature.
PREHEAT
While the steak is baking, preheat your grill to high heat.
OIL
Lightly oil the grill grates to prevent sticking.
SEAR
Time-sensitiveOnce the steak reaches the desired internal temperature, remove it from the oven and sear it on the preheated grill for 2-3 minutes per side, or until a deep, flavorful crust forms.
Deep mahogany crust with grill marks • Intense searing sound and aroma
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Listen for the sizzle as the steak hits the hot grates.
REST
Remove the steak from the grill and let it rest for 10 minutes before slicing and serving.
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