Reverse-Seared Ribeyes


    • Set up the grill for a 1/2 direct (lower setting if available) and 1/2 indirect cook using a heat deflector
    • Bring the grill up to 225-250 degrees Farenheit
    • Use one chunk of smoking wood (optional)
    • Take the steak(s) out about an hour before the cook to get closer to room temperature
    • Season the steak(s) at least 30 minutes prior to grilling
      • 1 Tbs Salt
      • 1-1/2 Tsp Black Pepper
      • 1/2 Tsp Garlic Powder
      • 1/2 Tsp Onion Powder
      • 1/4 Tsp Cayenne
    • Place the steak(s) on the indirect side of the grill. Target an internal temperature of ~110-115 degrees Farenheit
    • Take the steak(s) off the grill when they reach an internal temperature of ~130 degrees Farenheit, tent with foil
    • Bring the grill temperature up to 450-500 degrees Farenheit
    • Sear the steak(s) 2 minutes per side over direct heat
    • Take the steak(s) off the grill, let rest for ~10 minutes


    • You need a thicker steak to do a reverse sear, at least 1-1/2" thick
    • Taking the steak off at ~130 degrees Farenheit will result in a medium-rare plus steak. Adjust the time/temperature to suit your personal preference