Reverse-Seared Ribeye
A steakhouse crust with an edge-to-edge medium-rare interior — the trick is going low, then hot.
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Ingredients
- 2 bone-in ribeye steaks, 1.5–2 in thick
- 2 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tbsp neutral oil
- 3 tbsp unsalted butter
- 4 garlic cloves, smashed
- Fresh thyme sprigs
Instructions
- 1
Pat steaks dry and season generously with salt and pepper. Let rest at room temp for 30 minutes.
- 2
Set up your grill for two-zone cooking with the indirect side around 250°F.
- 3
Place the steaks on the indirect side, close the lid, and cook until the internal temp hits 115°F (about 30–40 min).
- 4
Move steaks to a plate. Crank the direct side to max — you want the grates screaming hot.
- 5
Brush steaks with oil and sear 60–90 seconds per side, rotating for diamond marks.
- 6
In the last 30 seconds, add butter, garlic, and thyme directly on the steaks for a baste.
- 7
Rest 5 minutes on a cutting board before slicing against the grain.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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