BBQ

Once you prepare a ribeye this way, you'll never want to go back. The reverse sear method is all about control. First slow cooking, then rock-hard heat for that irresistible crust. The result? An evenly medium-rare piece of meat with a crispy exterior and a deep, rich flavor.

Recipe

Reverse Sear Ribeye on the BBQ

The 'reverse sear' technique has become the standard for thick cuts of meat. You first cook the ribeye very slowly at a low temperature (indirectly) until the core temperature is almost perfect, after which you sear it intensely over the coals at the very end for a crispy crust.

Course	Main course
Kitchen	American
Servings	2 persons

Preparation time

Preparation time	1 hour
Total	1 hour 45 minutes

Equipment

BBQ with lid
Tongs
Aluminum foil
Meat thermometer (highly recommended!)

Ingredients

2 ribeye steaks (at least 3–4 cm thick)
Coarse sea salt
Black pepper
2 cloves of garlic (lightly crushed)
2 sprigs of fresh rosemary
1 knob of butter
Optional: olive oil

Reverse Sear Ribeye BBQ

Step 1: Preparation

Remove the ribeyes from the fridge at least 30–45 minutes in advance. This helps them cook more evenly. Pat them dry with paper towels and season generously with salt and pepper.

💡 Tip: Don’t be shy with the salt. Some will fall off later, and it helps develop flavor.

Step 2: Indirect cooking (reverse phase)

Set up your BBQ for indirect grilling at around 110–120°C.

Place the steaks on the indirect side of the grill and close the lid. Let them cook slowly until they reach an internal temperature of:

48–50°C for rare
52–54°C for medium-rare
56–58°C for medium

This usually takes 30–45 minutes, depending on thickness.

💡 Why this works: It cooks the meat gently and evenly, keeping it perfectly pink from edge to edge.

Step 3: The sear (high-heat finish)

Remove the steaks from the BBQ and let them rest briefly while you heat the grill to maximum temperature (250–300°C or hotter).

Place the steaks directly over the heat and grill for 1–2 minutes per side until a deep, dark crust forms.

Add during grilling:

butter
garlic
rosemary

Let the butter melt and spoon it over the steaks for extra flavor.

Step 4: Resting

Remove the steaks from the grill and let them rest for 5–10 minutes under loosely tented aluminum foil.

👉 This allows the juices to redistribute. Essential for a juicy steak.

Step 5: Serving

Slice against the grain with a carving knife if desired and serve immediately.

Perfect with:

grilled vegetables
BBQ potatoes
simple green salad

Kookstand Voorkomt dat je scherm in slaapstand gaat

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Fun fact about the reverse sear technique

The reverse sear technique was popularized by culinary author and scientist J. Kenji López-Alt, known from The Food Lab. Although the concept of slow cooking followed by searing had existed in professional circles for some time, López-Alt perfected the technique and popularized it on a large scale through his extensive tests and recipes.

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