Reverse Sear Ribeye Steak (Edge-to-Edge Perfect Doneness)

Ingredients

• 1.5 lb Ribeye Steak (1‑inch thick, about 2‑inch bone‑in optional)
• 1 tsp Kosher Salt (Finishing salt preferred)
• 1 tsp Freshly Ground Black Pepper (Coarse grind)
• 2 tbsp Unsalted Butter (Cut into small cubes for quick melting)
• 1 tbsp Beef Fat (rendered tallow or trimmed fat) (Adds extra beefy flavor during basting)
• 1 tsp Lemon Juice (Freshly squeezed)

Instructions

1. Preheat Grill to Initial High Temperature

   Light the grill and set it to about 300°F. Close the lid and let it stabilize.

   Time: PT10M

   Temperature: 300°F

2. Season and Insert Thermometer

   Pat the ribeye dry, season both sides with kosher salt and freshly ground pepper. Insert the predictive thermometer parallel to the grain, aiming for the center of the steak.

   Time: PT5M

3. Initial High‑Heat Cook (Warming Phase)

   Place the steak on the grill. Cook until the surface temperature (read from the probe just beneath the surface) approaches 130°F, about 30 minutes.

   Time: PT30M

   Temperature: 300°F

4. Drop to 175°F – Stall Phase

   Reduce the grill temperature to 175°F. Continue cooking; the surface temperature will stall as evaporative cooling balances the heat. Hold for about 20 minutes.

   Time: PT20M

   Temperature: 175°F

5. Final Hold Near Target Doneness

   Raise the grill to roughly 150°F (about 10°F above your desired final core temperature). Cook until the core reaches 137°F for a perfect medium‑rare‑plus.

   Time: PT10M

   Temperature: 150°F

6. Cool Before Sear

   Remove the steak from the grill and let it rest on a cutting board for 15 minutes. This allows the core to drop about 10‑20°F, creating a buffer for the final sear.

   Time: PT15M

7. Preheat Grill for Searing

   Crank the grill up to a very hot 500°F zone (or use a cast‑iron skillet on high heat). Let it heat for 5 minutes.

   Time: PT5M

   Temperature: 500°F

8. Sear the Steak

   Place the steak on the hot zone. Sear each side for about 30 seconds, flipping four times total (≈2 minutes).

   Time: PT2M

   Temperature: 500°F

9. Baste and Finish

   Melt butter and beef fat together in a small bowl. Brush the mixture over the steak, sprinkle a pinch of finishing salt, fresh pepper, and drizzle lemon juice.

   Time: PT2M

10. Slice and Serve

    Let the steak rest another 2 minutes, then slice against the grain and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

62 g

Carbohydrates

0 g

Fat

62 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ribeye Steak: New York Strip, Striploin
• Instead of Kosher Salt: Sea Salt
• Instead of Freshly Ground Black Pepper: White Pepper
• Instead of Unsalted Butter: Ghee
• Instead of Beef Fat (rendered tallow or trimmed fat): Olive Oil (less beef flavor)
• Instead of Lemon Juice: Lime Juice

Equipment Needed

• Charcoal or Gas Grill
• Wireless Predictive Thermometer or Instant‑Read Thermometer
• Tongs
• Cutting Board
• Sharp Knife
• Small Saucepan or Melt‑Proof Bowl (optional)
• Basting Brush or Spoon (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a wireless predictive thermometer; its multiple sensors give a true‑core reading that prevents guesswork.
• A quick 15‑minute cooling period creates a temperature buffer, making the final sear forgiving.
• Finish with a squeeze of lemon – the acidity cuts through the rich beef fat.

Troubleshooting

Storage

Refrigerator: Wrap tightly and store up to 3 days.

Freezer: Wrap in freezer‑grade foil and freeze up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the steak and refrigerate up to 24 hours before cooking for deeper flavor.
• Pre‑heat the grill to the initial 300°F while you set up your workstation.