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reverse sear ribeye recipe
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5 from 1 vote

Reverse Seared Ribeye

Reverse seared ribeye steak is the perfect balance of juicy, smoky, and crusty. Best of all, it’s easy to do. Learn how to cook the perfect medium-rare ribeye on your outdoor smoker or grill today.
Prep Time2 hours
Cook Time1 hour
Total Time3 hours
Course: Main Course
Cuisine: American, BBQ
Servings: 2
Author: Ben Isham-Smith

Equipment

Ingredients

  • 2 ribeye steaks 16-ounce and 1.5-inch thick
  • ½ tbsp kosher salt
  • ½ tbsp ground black pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 pinch rosemary

Instructions

  • Salt the steak and put it in the refrigerator for about two hours. Take it out 20 minutes before cooking and pepper the steak.
  • Preheat the smoker to 225°F (107°C)
  • Position the steak onto the smoker and remove it after reaching an internal temperature of 110°F.
  • Grill the meat over direct and high heat for approximately three minutes.
  • Flip the steak and grill it for another three minutes.
  • Remove the steak once it reaches your desired internal temperature. Let it rest for 10 minutes before cutting.