Reverse Seared Ribeye

Red Meat Temperature Guide

• 125 degrees – Rare (cool red center)
• 135 degrees – Medium Rare (warm red center)
• 145 degrees – Medium (warm pink center)
• 150 degrees – Medium Well (slightly pink center)
• 160 degrees – Well Done (little or no pink)

Ingredients List:

• Ribeye
• Coarse Kosher Salt
• #16 Ground Pepper
• Garlic Salt

Accessories Needed:

• Digital Thermometer

We will be cooking these ribeye steaks with indirect heat and we will be reverse searing them.

What is reverse searing a steak?

Reverse searing a steak is when you cook the steak at a low temperature for a longer period of time with indirect heat. Once you reach the desired temperature, you will pull your steaks, heat your grill to 550+ degrees and then put your steaks back on to sear them.

What is indirect heat?

On a Komodo grill, like the big green egg, you will put in a ceramic place setter to create the indirect cooking atmosphere.

If you have a weber or propane grill – you can still bbq a London broil and cook indirect. What you will do is turn 1 of the burners on and leave the others off. See if you can get the temp to 225. If you need to – turn an additional burner on to get the correct temp.

Mix 1 part Course Kosher Salt, 1 part #16 ground pepper and ½ part Garlic Salt.

Evenly spread on your Ribeye steaks that you are going to be cooking.

Place your ribeye steaks onto the grill and let them took until around 90 degrees. (leave it to around 110 if you like medium or medium well)

Once your steaks reach 90 degrees, pull them from the grill and tent on a plate with foil over them to retain the heat.
Turn your grill to 550+ degrees

Put the ribeye steaks back onto the grill and I normally will sear like this

• 1st 45 seconds side 1
• 2nd 45 seconds – turn side 1 90 degrees and sear again for 30 seconds
• 3rd 45 seconds – sear side 2
• 4th 45 seconds – turn side 2 90 degrees and sear again for 30 seconds.

I will continue this until my steak gets to around 130 degrees. If you like med rare pull at 125. If you like medium – maybe pull at 140.

Pull Ribeye’s, put on plate and cover with foil for 5 min or so to let the juices soak back in.
I will normally pull the ribeye’s a few degrees below my desired temp as the steak will rise while sitting.

Enjoy!