🥩 Reverse Sear Ribeye Steak
🔥 Perfectly cooked ribeye with juicy pink centre and melt-in-your-mouth fat.
Reverse searing is step one in mastering BBQ. It’s the perfect blend of science and flavour: start low and slow to cook your meat evenly, then finish hot and fast to build that crusty, caramelised sear. This method gives you total control over doneness and texture, especially for thick cuts like ribeye, tomahawk, or tri-tip. If you’re serious about BBQ, reverse searing is the first technique you need to learn — it’s simple, repeatable, and delivers pro-level results every time… Grill on!
📋 Ingredients
- 1–2 inch thick-cut ribeye steaks (preferably dry-aged, 1.5–2 inches thick)
- Neutral oil (e.g., vegetable or rapeseed)
- Sea salt and freshly ground black pepper
🔧 Tools You’ll Need
- Meat thermometer (instant-read or probe-style)
- BBQ tongs and a sharp chef’s knife
- Butcher’s paper or aluminium foil
- Optional: cast iron searing grate
⏱️ Prep Time: 15 mins - Grill set up
🍳 Cook Time: ~30 mins
🧊 Rest Time: 5 mins
🔥 Grill Temp: 110–130°C (indirect) + 300°C (direct sear)
🌡️ Target Internal Temp: 60–62°C (medium doneness)
🥩 Method
1. Prep the Steak
- Remove steak from the fridge 1 hour before cooking to bring it to room temperature.
- Lightly coat the steak in oil, then season generously with salt and pepper.
- Let it sit while you set up your grill.
2. Set Up the Grill
- Prepare your grill for indirect cooking at 110–130°C.
- If using a Kamado, keep deflectors in place during this stage.
- Insert a meat probe if using a leave-in thermometer.
3. Slow Cook (Reverse Sear Step 1)
- Place the steak(s) in the centre of the grill — ensure they're not touching.
- Don’t flip or move the steak until internal temp hits 25°C, then flip once.
- Continue cooking until the steak reaches 50°C internal temp.
- Remove and wrap in butcher’s paper or foil to rest.
4. Crank the Heat
- Open vents fully, remove heat deflectors, and install a cast iron searing grate if you have one.
- Aim for a grill temp of 300°C+ (direct high heat).
5. Final Sear (Reverse Sear Step 2)
- Sear steak directly over flames, flipping every 30–45 seconds for an even crust.
- Monitor internal temp closely — remove at 60–62°C for medium doneness.
- Rest again briefly while you plate up your sides.
🍽️ Serving Suggestions
- Charred little gem lettuce or bok choy
- Garlic mushroom kebabs
- Optional: Chimichurri or compound butter for extra flavour see other recipes for help.
🔁 Why Reverse Sear?
The reverse sear technique allows for precise temperature control, resulting in:
- Even cooking from edge to centre
- Perfectly rendered fat
- Deep, golden-brown crust from high-heat searing
🛒 Shop the Gear
- Meat Thermometer →
- Cast Iron Searing Grate →
- Butcher’s Paper →
- BBQ Tongs & Chef’s Knives →