Reverse-Seared Ribeye
Mains · Serves 4 · Prep 10 min · Cook 1 hr · Total 1 hr 10 min
Cooking a thick ribeye gently first and searing it at the end gives you rosy meat from edge to edge under a deep crust. It is date-night steak that is hard to overcook.
Ingredients
- 2 bone-in ribeye steaks, 1 1/2 to 2 inches thick (about 1 1/2 lb each)
- 2 tsp kosher salt
- 1 tsp coarse-ground black pepper
- 1 tbsp neutral oil
- 3 tbsp butter
- 2 clove garlic, smashed
- 2 sprigs fresh rosemary
- flaky salt, to taste
Steps
- Season the steaks all over with the kosher salt. Set them on a rack over a plate and refrigerate, uncovered, for at least 4 hours or overnight.
- Set up the grill for two-zone cooking: coals or burners on one side only, aiming for about 250°F on the cool side with the lid closed. Add a chunk of oak or hickory if you like a little smoke.
- Pat the steaks dry, season with pepper and set them on the cool side. Close the lid and cook until the center reads 115 to 120°F for medium-rare, 40 to 55 minutes, flipping once halfway.
- Move the steaks to a plate. Open the vents or turn the burners to high and get the hot side as hot as it will go.
- Brush the steaks with oil and sear directly over the fire, 1 to 2 minutes per side, then hold the fat edge against the grate for 30 seconds, until deeply browned and 128 to 130°F in the center.
- Meanwhile, melt the butter with the garlic and rosemary in a small pan at the edge of the grill. Spoon it over the steaks, rest them 5 minutes, then slice against the grain and finish with flaky salt.