Reverse Seared Ribeye

Reverse Seared Ribeye

Who doesn’t love a thick cut rib-eye? This Reverse Seared Ribeye is simply seasoned with salt and pepper, cooked in the oven until medium rare then seared over hot coals for a thin charred crust that finishes the meat beautifully.

Reverse Seared Ribeye 

Print This Recipe Total time Yield 3–4Source Adapted from Grant HenryPublished
Reverse Seared Ribeye


  • salt and black pepper (as needed for seasoning)
  • 1 (2 to 2 ½ lb) bone-in ribeye (2‑iches thick)
  • canola oil (as needed for grates)


Generously season the steak on all sides with salt and pepper. Place the seasoned steak onto a wire rack set into a rimmed baking sheet. Refrigerate, uncovered, for 24 hours to dry the surface of the meat. This will result in a better crust.

Bring the meat to room temperature before continuing.

Preheat the oven to 250 degrees F. Place the steak in the heated oven and cook until an interior temperature of 115 degrees F (for medium-rare) to 125 degrees F (for medium) is achieved, about 40 to 50 minutes depending on size. Use a thermometer to be accurate.

While the steak cooks prepare a charcoal grill for high heat. Once the coals get going put the cooking grates in place and lower the lid. Adjust the vents so that the interior temperature will reach 600 degrees F. It may take some fiddling to get the temperature just right. Use a thermometer for best results.

Once the steak comes out of the oven open the grill and carefully oil the grates. Use an oil-soaked rag and an oven mitt. Place the steak directly on the grates and lower the lid. Sear the meat until nicely charred on all sides, about 3 to 5 minutes. Use your judgment.

Move the steak to a cutting board and let it sit for a couple of minutes. A reverse-seared steak does not need to rest as long as meat cooked by other methods. Slice and serve.