Reverse Seared Bone-In Ribeyes
On July 09, 2025
This post may contain affiliate links. Please read our disclosure policy.
With just a quality cut of beef, a little of my signature Beef Rub, and a few pats of butter, you can grill these Reverse Seared Bone-In Ribeyes. This simple method helps you deliver juicy, flavorful steaks with that perfect crust.
Reverse Seared Bone-In Ribeyes
Reverse Seared Bone-In Ribeyes are the ultimate cut for steak lovers: rich, juicy, and downright impressive on the plate. This recipe uses a simple rub and a reverse sear method to help you cook perfect steaks every time. Low-and-slow indirect heat keeps things tender and evenly cooked, then a hot sear locks in juices and builds a crave-worthy crust. I’ve been making steak recipes for over a decade, and this one gives even the fanciest steakhouse a run for the money.
Bone-In Ribeye vs Boneless Ribeye
Bone-in ribeyes not only offer rich flavor, but also plate beautifully. The bone helps insulate the meat as it cooks. This slows the process slightly, but it’s worth the wait for juicy steaks with awesome contrast between the edges and the center. Plus, they just look cool. If you’re interested in learning more about the equally-delicious boneless ribeye, check out this recipe.
Choosing a Good Bone-In Ribeye
Tender, juicy steak with perfectly-rendered beefy flavor begins with a quality cut of meat. Here are some things to look for when you purchase your bone-in ribeyes:
- Look for rich marbling. You want visible streaks of intramuscular fat throughout the meat, not just around the edges. More marbling means more rich flavor and juiciness once it hits the grill.
- Thickness matters. Aim for steaks that are at least 1½ inches thick. A thick steak gives you enough time to reverse sear without overcooking and helps build a killer crust.
- Check the bone. The bone should be clean and intact, but it’s not just there to look cool. It helps insulate the meat, and some grillers say it adds a touch of flavor.
- Go for quality. If you’re looking at labels, USDA Prime cuts have the best marbling. They’re more expensive, but totally worth it for a special meal. Check out this post if you want to learn more about the different grades of beef.
- Ask the butcher. If you’re just not sure how to pick the right steak, ask for help. Your local butcher will be happy to help you select a ribeye perfect for your needs.
Ingredients for Reverse Seared Ribeyes
You don’t need much to make the most of these steaks. All it takes is a good cut of meat, a proper seasoning, and a little something to finish it all off. Here’s the 3 simple ingredients you’ll need on hand to get started:
- 4 bone-in ribeye steaks (12–16 ounces each, about 1½ inches thick)
- 2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)
- * 4 Tablespoons salted butter (or this Resting Steak Butter)
The Best Seasoning for Ribeye Steak
Like the name says, my Beef Rub is built for beef. It’s got the right balance of salt, pepper, garlic, and other spices to enhance that natural ribeye flavor without overpowering it. You can pick up a bottle HERE if you’re running low. Or, check out these DIY steak seasoning recipes:
- The Best Steak Seasoning for an herby profile with rosemary and thyme.
- Homemade Steak Rub if you like a little heat.
- Montreal Steak Seasoning with coriander and dill.
How to Make Reverse Sear Bone-In Ribeyes
The reverse sear gives you more control and better results—especially for thicker cuts like bone-in ribeye.
- Preheat. First, fire up your grill to 225 degrees F using a two-zone setup. That means direct heat on one side of the grill, no heat on the other. If you’re using a smoker, just set your temperature and you’re good to go. Check out this post if you need help setting up your charcoal grill or gas grill for two-zone heat.
- Season. Season your ribeyes with my signature Beef Rub, then gently press the seasoning into the meat. Let the steaks sit while your grill comes up to temp. This helps the seasoning stick as well as draws some moisture for a juicier bite in the end.
- Slow cook. Place the steaks on the indirect heat side of the grill, then close the lid. Cook low and slow until the internal temperature reaches 10 degrees below your target doneness. I’ve provided a temperature guide in the next section, or you can refer to this Steak Temperature Doneness Guide. You can estimate about 60–75 minutes for 1½-inch thick bone-in steaks to hit medium rare, but always cook to temp, not time.
- Sear. Move the steaks to the direct heat side of the grill (or you can finish in a hot pan or cast iron skillet if you used your smoker). Sear each side for 2–3 minutes with the lid open so your steaks build that beautiful crust and finish cooking the final 10 degrees.
- Rest. Transfer the steaks to a cutting board, then top each one with a Tablespoon of butter, then allow to rest for 10 minutes before slicing. That rest time is key. It allows juices to redistribute and the butter to melt right into the meat.
How Long to Grill Bone-In Ribeye Steak
When reverse searing ribeyes, your cooking times will depend on steak thickness and target doneness. First, cook the steaks over low heat at 225 degrees F, flipping once at the halfway point. Then, continue until they reach about 10 degrees below your final desired internal temperature (see the guide below). This can take about 60–75 minutes for 1½-inch thick steaks aiming for medium rare.
After the low-and-slow phase, move the steaks to direct high heat to sear for 2–3 minutes per side, bringing it up to your final temperature. Here’s the internal temperature guide to aim for:
Before searing:
- Rare: 110 degrees F
- Medium Rare: 120 degrees F
- Medium: 130 degrees F
- Medium Well: 140 degrees F
- Well Done: 150 degrees F
After searing:
- Rare: 120 degrees F
- Medium Rare: 130 degrees F
- Medium: 140 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F
Food safety note: Cooking times are an estimate. Always cook your meat to your desired internal doneness using an instant-read meat thermometer. Bone-in steaks cook less evenly than boneless, especially near the bone.
Susie’s Bone-In Ribeye Pro Tips
The recipe card below has everything you need if you’re familiar with bone-in steaks. But if this is your first time, here are a few pro tips to make your ribeyes with confidence:
- Sear with purpose. The bone can cause the steaks to sear a little unevenly, so rotate the steak during the sear if needed for even browning.
- Let the bone guide your cut. When slicing, run a sharp knife along the bone to remove the meat cleanly, then cut against the grain into strips.
- I can’t believe it’s got butter. A final touch of this resting butter while you let the meat rest takes everything over the top.
More Reverse Seared Recipes
If you love this method, you’re in luck. I’ve got reverse sear recipes for all your favorite beef cuts here on the site, as well as in the Hey Grill Hey App.
Easy Reverse Sear Bone-In Ribeye Recipe
Now that you’ve boned up on bone-in, it’s your turn to make these Reverse Seared Bone-In Ribeyes. Make sure to come back after you’re done impressing the people you love with your steak savvy so you can give the recipe a 5-star review.
Remember to follow me on Facebook and Instagram, and subscribe to my YouTube channel so you don’t miss your next favorite BBQ recipe.
Reverse Seared Bone-In Ribeyes
Ingredients
- 4 12-16 ounces each bone-in ribeye steaks about 1 ½ inches thick
- 2 Tablespoons Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder
- 4 Tablespoons salted butter
Instructions
- Preheat the grill. Preheat your grill or smoker to 225 degrees F for two-zone cooking. This means that half of your grill will have heat directly under the grates and the other half will have no heat under the grates.
- Season the steaks. Season your bone-in ribeye steaks with Hey Grill Hey Beef Seasoning or your favorite steak blend. Make sure to press the seasonings into the meat with the flat of your hand as opposed to just sprinkling them on.4 12-16 ounces each bone-in ribeye steaks, 2 Tablespoons Hey Grill Hey Beef Rub
- Grill over indirect heat. Place the steaks on the indirect heat side of the grill and close the lid. Cook the steaks at 225 degrees F until the internal temperature of the steak reaches 10 degrees lower than your target finished temperature. (110 degrees F for rare, 120 for medium rare, 130 for medium, 140 for medium well, 150 for well done). Use an internal thermometer to check the temperature. It will take approximately 1 hour for 1.5-inch thick steaks to hit 120 degrees (for medium rare steaks).
- Sear over direct heat. Once your steaks reach their target temperature for the first cook, it is time for the sear. Move the steaks over to the direct heat, high-temperature side of the grill. Leave the lid open and sear each side of your steak for approximately 2-3 minutes. Cook your steaks to the following temperature for your desired doneness:120 degrees F for rare, 130 for medium rare, 140 for medium, 150 for medium well, and 160 degrees F for well done.
- Rest and serve. Move the steaks to a cutting board and top with a tablespoon of butter on each. Rest the steaks for 10 minutes, then use a sharp knife to cut off the bone and slice the steak before serving.4 Tablespoons salted butter
Notes
- Purchase in the Hey Grill Hey Store here
- Make your own following the
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
