To accompany your perfectly cooked reverse seared steak, I created a sauce that just screams delicious- I almost named it cowboy sauce, because I went “Yee-Haaa” with joy when I first tasted it. It’s incredible and I hope it will become your new favourite steak sauce too.
Prepare the barbecue for cooking using indirect medium heat (190°C - 230°C) and preheat as directed. You may choose to use Weber Q smoker boxes if you’d like to add some smoky flavours.
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Related Grill Skills
Setting up your Weber Q barbecue for Indirect Cooking (2023)
Indirect Heat on a Weber Q (<2023)
Lightly coat the rib eye with olive oil and generously season with salt and pepper.
Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat (190°C-230°C). Refer to settings in Step 2. Place the steak onto the trivet, close the lid and roast for 35 to 45 minutes or until the steak has reached an internal temperature 10°C below your desired final doneness temperature (see Tips for a temperature guide).
Remove the steak from the barbecue and set aside indoors. Using heatproof gloves, remove the convection tray and trivet and re-set your barbecue for cooking using direct high heat (250°C - 290°C).
Once the barbecue has reached 250°C or above, sear the rib eye over direct high heat (250°C - 290°C), with the lid closed, for 60 to 90 seconds per side, or until seared to your liking.
Remove the steak from the barbecue and set aside indoors. Re-set your barbecue for cooking using a Q Ware frying pan over direct medium heat (180°C - 230°C).
Sautee the oil and shallots in a frying pan for 4 minutes or until softened. Using a silicone spatula or whisk, stir in the garlic, anchovies, Worcestershire sauce, tomato paste, smoked paprika and cayenne pepper. Cook for 2 minutes, stirring as needed. Then slowly pour in the cooking cream while stirring. Cook for 3 minutes or until it begins to simmer. Remove from the heat, stir in the parsley and season with salt to taste.
Slice the steak and serve with the sauce.
Reverse Searing is the ultimate cooking method for thick steaks. It results in a tender steak, with the perfect crust and it's easy to achieve your favourite level of doneness. It does take a little extra effort but trust us- it’s well worth
Once you master the basics of this method, we encourage you to try reverse searing your steak using lower settings for the indirect cooking, because the more slowly you raise the temperature of your steak whilst indirect cooking, the more consistent the internal doneness will be.
Red Meat Doneness Temperatures
Medium Rare: 54°C,
Medium Well: 66°C,
Well Done: 68°C