Reverse-Seared Rib Eye Steaks

Recipe from Weber's Ultimate Grilling by Jamie Purviance

Difficulty: easy
Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    10 mins

  • Grilling Time

    25 mins


the Ingredients

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  • Completed step 4 rib eye steaks, each about 1 pound and 1½ inches thick
  • Completed step 1½ tablespoon extra-virgin olive oil, plus more for drizzling (optional)
  • Completed step 2 teaspoons kosher salt
  • Completed step 1½ teaspoon freshly ground black pepper

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere



Steak tastes best when it has a crust of charred flavors on the outside and a wide swath of juicy, evenly cooked meat inside. How do you get that combo? Roast the steaks over indirect low heat for about 20 minutes and then finish with about 2 minutes of charring on each side.
  • Prepare the grill for indirect cooking over low heat (about 300°F). To help prevent flare-ups, trim the fat along the edge of each steak to no more than ¼ inch. Rub the oil into both sides of the steaks and then season evenly with the salt and pepper. Set aside at room temperature while the grill heats.
  • Brush the cooking grates clean. Grill the steaks over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the center of a steak registers 100°F, about 20 minutes. Transfer the steaks to a platter.
  • Raise the heat of the grill for direct cooking over high heat (450° to 550°F). Return the steaks to the grill and cook over direct high heat, with the lid closed, until the thermometer inserted into the center of a steak registers 125° to 130°F for medium rare, 4 to 5 minutes, turning once.
  • Remove the steaks from the grill and let rest for 3 to 5 minutes; during that time, the internal temperature will rise a few degrees. Serve whole or cut across the grain into ½-inch-thick slices. Drizzle any accumulated juices over the top, then, if desired, drizzle with a little oil.

let's Gear up

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