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Reverse Seared Ribeye

October 8, 2016 by Keegan 2 Comments

reverse seared ribeyeIf you love a good steak, then you will wet your pants for this Reverse Seared Ribeye, seasoned with an awesome 4 ingredient rub and finished with parsley butter.  I did not believe all the hype behind the reverse sear method, until I picked up a 2.5″ thick ribeye one Friday afternoon and gave it a try…. mind blown…. life changed forever.   You will end up with a evenly cooked steak, medium rare throughout, with an awesome salty crust developed on the outside.   I have been Reverse Searing Ribeyes a few times a month since the first voyage, and it is heaven every time.

Buying your Ribeye

For a perfectly grilled Reverse Seared Ribeye, you want a big thick steak.  I will not go below 2″ in thickness and usually have the butcher cut a 2.5″ thick ribeye.  You can expect this to weigh about 2 – 2.5 lbs depending on the source.  I like to go to Fareway here in Iowa, as they do whatever you want and usually act happy during the process.  Hy-Vee grocery…. not so much… they are not always thrilled to custom cut a fresh steak for me.  Buy one 2.5″ thick ribeye for every 2-3 people depending on the crowd you are feeding.

The perfect Ribeye will have a good amount of fat marbling, but not huge portions of fat running through the steak.  Try to avoid Ribeye’s with a large fatty area in the center… they do not cook up as well and make slicing up the steak more difficult.   The steak below turned out pretty good.  Ideally, I would like to see a little less fat in the center-left area, but it still turned out great.

reverse seared ribeye

If a nice Ribeye is not available, try a 2.5″ thick New York Strip or you could use this same method with a thick beef tenderloin.

What does Reverse Seared mean?

Typically, steaks are cooked over high heat for several minutes on each side until you reach the desired temperature.  For me, I am shooting for 130 degrees F.  However, this can be tricky as the temperature tends to jump pretty quickly over high heat if you are not paying close attention….

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Filed Under: Beef, Featured Posts, grilling, Main Course, Steak, weber kettle Tagged With: cowboy ribeye, grilled ribeye, reverse sear ribeye, reverse seared ribeye, reverse searing ribeye, ribeye steak, smoked ribeye

Hi, I'm Keegan. Welcome to Seared and Smoked. I started this website to share my love for outdoor cooking. Read More about me here....

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