reverse sear ribeye

The reverse sear is an incredible way to cook a steak. For this we are explaining the smoked reverse sear, by slow smoking a ribeye steak, then finishing it on a hot grill for char and flavor.

Reverse Sear Ribeye Steak

16 ounce 1 1/2 inch Thick Ribeye Steaks (We Love Snake River Farms)

Kosher Salt

Coarse Black Pepper

Dry Brine Steaks

Salt the steaks on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper. (we're not using an oil here due to the dry brine or salting)

Preparation:

Prepare Smoker

Preheat smoker to 225 degrees F (we like cherry wood), and remove the steak from the fridge.

Add Pepper and Smoke

Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees (F), remove from the smoker and prepare for the grill. This takes roughly an hour.

Smoking:

Prepare for Grilling

Prepare your cooker for direct heat targeting 500 degrees F over the direct heat. In this case we used a Weber kettle grill. You can also do this before the steak reaches 100 degrees (F). Or you can wait while you prep your sides.

Sear

Place the steak over the direct heat for about 3 minutes. You&#x27;re looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (some may want to re-season at this point, it&#x27;s up to you. We don&#x27;t. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. It&#x27;s easier to add salt and flavor later rather than taking it away)

Rest

Flip the steak for another 3 minutes until the IT reaches your desired doneness, we like 125 degrees (F) for rare. Let rest for 10 minutes with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.

Grilling:

https://content.jwplatform.com/videos/Zk5ci2iq.mp4

Learn how to reverse sear for the best flavored steaks. Slowly smoke and then sear your steak over high heat. In this video we do this with ribeye steaks.

How To Reverse Sear a Ribeye Steak

The Reverse Seared Ribeye steak recipe with black garlic butter is one of my all-time favorites for the depth of flavor in every freakin&#039; delicious bite.

Reverse Seared Ribeye

Ribeyes (preferably large)

Canola Oil (as needed)

2.5 tbsp Coarse Salt

tbsp Black Pepper

1.5 tbsp Dried Minced Garlic

1.25 tbsp Dried Minced Onion

tsp Dried Parsley

tsp Chipotle Flakes

6-8 Black Garlic Cloves

Unsalted Butter (softened)

Salt (to taste)

1.5 tsp Rosemary (chopped)

tsp Thyme (chopped)

tsp Red Chili Flakes

oz Bourbon ((Optional))

Begin by adding all the ingredients for the steak seasoning to a bowl and mix thoroughly.

Lather your steaks in oil and generously season on all sides. Set them aside for 40 minutes in the fridge to dry brine.

Next, add your black garlic cloves to a bowl or food processor with 1 tbsp of neutral oil and mash into a paste.

Add the softened butter to a bowl along with the black garlic mash and the rest of the butter ingredients (as you desire). Mix thoroughly.

Then add to wax paper or plastic wrap. Roll into a log and place in the fridge for 1 hour to harden.

Preheat your smoker for an indirect fire around 250F. Add some wood chips or wood chunks for added smoke flavor.

Pull your ribeyes out of the fridge and place them on the smoker to cook.

Cook them until they reach 120F internal (around 40-60 minutes). Make sure to flip the steaks over halfway through to get an even cook.

Once the steaks have hit temperature, pull them out and let them rest for 10 minutes.

While the steaks rest, preheat a high heat direct cooking fire around 450F.

After the steaks have rested, add them to the direct heat to sear for 60 seconds per side.

After the first flip, top them with 1-2 medallions of the Black Garlic Butter.

Pull the steaks off when done and let cool for 1-2 minutes.

Slice up your steaks, serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645569560/jj3xrr9xverwokadl0zz.mp4

If you want to learn the quick and easy way to make delicious tasting and juicy steaks, then look no further than reverse searing. By cooking indirectly first, you guarantee the internal temp of your steaks is perfect before you sear over high heat and slice. These Reverse Seared Ribeyes with Black Garlic Butter do just that! Inspired by a black garlic butter from Food & Wine, I am guaranteeing you a successful cook with an insanely savory butter on top.

Top 2 reverse sear ribeye recipes from across the web

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Reverse Sear Ribeye Steak

Reverse Seared Ribeye

Top 2 reverse sear ribeye recipes from across the web

The most viewed reverse sear ribeye recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reverse Sear Ribeye Steak

Reverse Seared Ribeye

The most viewed reverse sear ribeye recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine