Reverse Sear Ribeye Steak

If you are looking for the ultimate steak, look no further than this reverse sear ribeye steak. It's cooked to a perfect medium rare and seasoned with simple seasoning to bring out all that amazing natural flavor of a quality ribeye.

Prep Time15

Cook Time1 15

Resting Time15

Total Time1 45

Course: Main Dish

Cuisine: American, Barbecue

Keyword: Reverse Sear Ribeye Steak

Servings: people

Author: Susie Bulloch

Ingredients

4 12-16 ounces each ribeye steak about 1.5 inches thick
2 Tablespoons Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder
4 Tablespoons salted butter

Instructions

Preheat. 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. Season your steaks with Hey Grill Hey Beef Seasoning or your favorite spice blend. Make sure to press the seasonings into the meat with the flat of your hand as opposed to just sprinkling them on.
Grill. 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. 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 your serving platter and top with a tablespoon of butter on each. Rest the steaks for 10 minutes before serving.

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