Knowing how to do a proper reverse seared ribeye steak is a must have skill set for every Pitmaster that wants to truly wow their friends and family on steak night.

And even if you’re familiar with this cook, you know it’s the little intricacies in technique that make or break your reverse sear on that steak.

That being said, even if you’ve done this before, chance are you may find some helpful technical tips in here…

How To Cook The Perfect Reverse Seared Ribeye Steak

First, let the steaks rest at room temperature. This will ensure that the meat cooks evenly to the core.

Give each steak a little rub with vegetable oil. Apply your favorite rub liberally, but don’t over-season: you want to enhance the flavor your meat already has, not overpower it. If you are uncertain of what seasonings to use, go for the good ol’ 1:1 kosher salt and ground black pepper.

Next, set your grill up for 2-zone cooking. To do this, place the charcoal under one side of the grill, allowing radiant heat to cook anything on the other side. Alternatively, use a deflector plate if your setup has one.

Smoke the steaks over indirect heat until they get a nice, brown color. Add some hickory wood chips for smoke.

Once the steak has cooked, move it over direct heat (or safely remove the deflector plate). Grill hot & fast, flipping the steaks only once. Test doneness either with a thermometer or with your finger.

When done, rest the steaks for the same time it took to grill them. Sprinkle with lemon juice and olive oil, and serve.


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