Reverse Sear Ribeye Steak

This is a favorite of ours here at the ranch, for sure!

The ribeye cut of steak is considered one of the primal cuts.  That is to say, it is in a class with the filet and strip cuts.  A better cut than say, sirloin.  

We like it because it offers superb marbling and is great for grilling.  Leaner cuts, such as, the filet are not as easy to grill.

Marbling equals flavor!

The 'reverse sear' method is a fail safe way to cook a ribeye.  It will be the perfect temperature and still have the seared outside that will offer so much flavor.  

Here at Thistle Hill Ranch we breed Charolais cattle.  They are known to produce high marbled beef and pristine ribeyes!

The popular cattle that are, lets say, black in color, produce very good ribeyes as well.  We are just a little biased here at THR...


This so easy!  So Lets get started...



10 to 12 oz. Ribeye Steaks  

(bone in our out)

We are looking for at least 1 inch think steaks.  That is why the 10 oz. minimum is important.  Any less will usually cause the steaks to be too thin.


Salt and Pepper

Yep.  That's all.  No fancy stuff needed here. 





The night before, un-package the steaks.  Dry them with paper towel.  Dust them on all sides with salt and pepper.  Then put them on a rack over a pan and put them back in the fridge uncovered.  What ware doing here is drying them out before we cook them.  If you don't have time for this step.  They will still turn out awesome...  This drying procedure just adds to the crust you can get when searing them later in the process.  Moisture keeps steaks from searing.





We use a Ceramic Kamado grill here at the ranch.  Grills like this produce a very juicy end result.  There are different brands.  The Big Green Egg or Kamado Joe to name a couple.

You can also start with your oven or any grill you can control the temperature with and has a lid.

What we want to do is get the grill going or preheat the oven.

If using the oven, preheat to 250 degrees Fh.

If using a grill, try to stabilize the grill to around 250 degrees as well.  

What we are looking to do is warm the steak to an internal temperature of 130 degrees.  So we don't need the grill or the oven very hot.



Now, place the steaks on the grill or in the oven.  If you have a temp probe you can cook with, that makes this easy.  If not, you will need to check the steak and remove when the steak reaches 130 degrees.

Once the ribeyes are 130 degrees, remove them from the heat and set them aside while you either crank your grill up to 500-600 degrees or a cast iron pan on your cook top to high heat.



Place the steaks back on the grill or pan and sear them to desired doneness.  For medium rare (the proper way to eat a steak... :) just sear them for about 1 to 1 and 1/2 minute a side. Longer for desired doness. 


Finish the steaks by placing a dab of butter on each one and let them rest for a minimum of ten minutes.


The end result is a steak this is cooked to the exact doneness you desire with a perfect seared crust.  This is so easy and no fancy seasoning concoctions either.  Just salt and pepper will create a balanced flavor.