Reverse Sear Ribeye on the Grill: Temps, Times and When to Pull

A 1½ to 2 inch ribeye cooked slow on the cool side of the grill, then seared hard over the fire. The whole trick is one number: take it off the cool side at 115°F, because the sear adds another 10 to 15 degrees.

Serves 1. One serving: 1 thick-cut ribeye (12 oz).

Ingredients

• 1 thick-cut ribeye (12 oz, 1½–2 inches thick)
• Salt (a lot)
• Black pepper (to taste)
• 1 tbsp butter

Steps

1. Salt the steak well on every side. Add black pepper too. Let it sit on the counter 30–45 minutes.
2. Set up a two-zone fire: coals or burners on one side only; the cool side is the other side. Close the lid and let the cool side hold around 250–275°F. Put the steak on the cool side. Flip it once halfway. Cook until the thermometer reads 115°F inside, about 25–30 minutes.
3. Move it right over the coals or flame. Leave the lid open. Sear it (cook it hard and fast to brown it) 60–90 seconds per side, until it has a deep, dark crust. Take it off the heat when the thermometer reads 128–130°F.
4. Put the butter on top. Let it sit on a board 5–8 minutes; don't cut it yet. It keeps cooking a few degrees while it rests and ends at 130–135°F, medium-rare.

Keep it juicy (optional, recommended): Salt it the night before instead of 30 to 45 minutes ahead, uncovered on a rack in the fridge. A drier surface sears faster, so you get less gray band under the crust.

Direct heat version

Grill, direct high heat · 12–14 min on the grill (plus 30 min sit-out, 5–8 min rest)

1. Over 1½ inches thick? Switch to Two-zone. Right over the fire, the outside burns before the middle is done.
2. Salt it well. Heat the grill as hot as it goes, lid open. Let the steak sit out 30 minutes while the grill heats.
3. Put it right over the fire. For a 1½-inch steak, cook 6–7 minutes, flip it, then cook 6–7 minutes more. If the fat cap (the thick strip of fat) flares up, slide the steak to the side until the flames die down, then move it back over the heat.
4. Push the thermometer into the thickest part. Take it off the heat at 128–130°F for medium-rare. It keeps cooking on the board and reaches 130–135°F.
5. Put the butter on top. Let it rest 5–8 minutes, then slice.

Per serving

742 calories · 60 g protein · 56 g fat · 0 g net carbs (USDA FoodData Central, for the serving above)

Food safety

USDA's safe minimum for whole cuts of beef is 145°F with a 3-minute rest. Medium-rare (130–135°F) is below that line; if anyone eating is pregnant, very young, elderly or immunocompromised, cook it to 145°F. Every cut's pull temp and USDA minimum is on our meat temperature chart.