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.
60 min total, minimal dishes
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.
60 min total, minimal dishes
Key move
Reverse sear works only if you stop the steak early. Pull the ribeye from the low oven around 115-120°F for medium-rare, then finish over very high heat just long enough to build crust without pushing the center past target.
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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.
Chef's Notes
Pat steak completely dry with paper towels before searing for a better crust.
Use a meat thermometer to ensure perfect doneness. Aim for 125°F for rare, 135°F for medium-rare.
Rest steak for 10 minutes before slicing against the grain to retain juices.
Pair with roasted asparagus or a simple arugula salad for a balanced meal.
The Method
PREHEAT
Preheat oven to 250°F (121°C).
Inaccurate temperature: If the oven is too hot, the steak will cook unevenly and lose the benefit of the reverse sear.
Oven is preheated 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.
Uneven seasoning: Seasoning only the top and bottom misses the thick fat cap; ensure the sides are coated.
Steak is evenly seasoned with salt and pepper.
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.
Overcooking risk: Exceeding 120°F in the oven will result in a medium-well steak after searing.
Internal temperature of the steak reaches 120°F (49°C).
PREHEAT
While the steak is baking, preheat your grill to high heat.
Flare-up hazard: High heat can cause fat drippings to ignite; keep the lid closed and have a spray bottle of water nearby.
Grill is preheated to high heat.
OIL
Lightly oil the grill grates to prevent sticking.
Flare-up hazard: Excess oil pooling on the grates will ignite; wipe off any drips immediately.
Grill grates are lightly oiled.
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.
Moisture barrier: Excess surface moisture will steam the meat rather than sear it, preventing a crust.
A deep, flavorful crust has formed on the steak.
REST
Remove the steak from the grill and let it rest for 10 minutes before slicing and serving.
Juice loss: Slicing too early causes the internal juices to run out, leaving the meat dry.
Steak has rested for 10 minutes.
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