Reverse Seared Ribeye Steak

Right, so here we are, 100 posts in and what better way to celebrate this milestone with a great recipe that will challenge the most seasoned grillers?  Reverse seared ribeye steak…what pray tell does that actually mean? Traditionally grillers tend to take a steak and slap it on a searing hot grill and 6 minutes later, you’ve got a wonderfully juicy medium rare steak that honestly taste pretty damn good. I came across a theory that talks about the wonderfully crunchy and tasty sear marks that are usually found on steaks however, the theory adds the critical question of why not have the entire steak surface turn into a tasty, crusty bark that keeps your taste buds flipping upside-down with every bite.

You can find this wonderful article here: – Thank you Meathead for sharing this incredible recipe and method of producing what can only be described as the BEST STEAK we’ve every grilled.

I won’t take credit for the method but I can corroborate the success of it all. Read the post above and give it a go. I will say that the timing on the low and slow portion of the cook was a lot shorter than 30 minutes. Trust your instincts along with a good digital thermometer. The searing bit…at the end of the grilling was a lot of fun and produced an incredibly tasty result. I also served the steaks with some leftover shitake/sake sauce that we used in this blog entry– the sauce worked perfectly with steak though I do confess, my second helping consisted of only naked beef and it was equally delicious, if not a bit better!

We served two huge ribeye steaks cut into 4 portions with some steamed sweetcorn, baked potato and garlic fried spinach. Very happy family and a huge score for the hundredth blog entry on the Big Green Asian Egg site.

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Overall Heather Rating: 10/10


4 thoughts on “Reverse Seared Ribeye Steak”

  1. Did you sear on the same grill? How long did it take to get your egg up to searing temp after you cooked the steaks at 225? Thanks!

  2. Hey Mike thanks for the question….on a properly lit Egg, you can go from 225 F to Face-melting in about 5-7 minutes. Open up the bottom baffle all the way and remove the daisy wheel and the egg gets very hot, very fast. During the ramp up, slather your steaks in ghee and let them soak in that buttery goodness! Let me know how it goes! R

  3. Last weekend I used this method but instead of a ribeye I used an incredibly thick New York strip. Also, I must add, I don’t yet have the pleasure of a Big Green Egg but I follow the instructions using my charcoal grill to the best of my ability. I’ll admit I was a little concerned about the amount of kosher salt and drawn butter and I had to use good judgement on cooking time due to the size of the meat but it came out incredibly well. The flavor was fantastic and the charred “crusty bark” really added a great compliment to the tender and moist inside of the steak. Muchos gracias, Roman!

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