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Reverse Sear Ribeye Steak (Edge-to-Edge Perfect Doneness)
A step‑by‑step guide to achieving restaurant‑quality, sous‑vide‑like doneness on a thick ribeye using the reverse‑sear method. The technique controls surface temperature through three grill zones, lets the steak cool before the final sear, and finishes with butter, beef fat, pepper, salt and a splash of lemon.
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Critical Success Points
- • Insert the thermometer correctly (parallel to the grain).
- • Monitor surface temperature, not just grill temperature.
- • Allow the steak to cool 10‑20°F before the final sear.
Safety Warnings
- • Grill surfaces reach 500°F – use heat‑resistant gloves.
- • Hot butter and beef fat can splatter – keep face away.
- • Handle the thermometer probe carefully to avoid burns.
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