this is the Most Important part of a reverse sear...
this is the MOST IMPORTANT part of a reverse sear... is a medium American recipe that serves 2. 620 calories per serving. Recipe by HowToBBQRight Podcast on YouTube.
Prep: 10 min | Cook: 44 min | Total: 1 hr 9 min
Cost: $18.38 total, $9.19 per serving
Ingredients
- 2 pieces Ribeye Steak (1.5‑inch thick, about 12 oz each, room‑temperature)
- 1 tablespoon Kosher Salt (coarse, for seasoning)
- 1 teaspoon Freshly Ground Black Pepper (adjust to taste)
- 2 tablespoons Vegetable Oil (high smoke‑point oil for searing)
- 1 tablespoon Unsalted Butter (optional, added to pan for extra flavor during sear)
- 1 sheet Aluminum Foil (lightly tent steak while resting)
Instructions
Set Up Two‑Zone Grill
Arrange your grill for indirect heat on one side and direct high heat on the other. For a charcoal grill, push coals to one side; for gas, turn one burner to low and the opposite burner to high.
Time: PT5M
Season the Steaks
Pat the ribeyes dry with paper towels, then rub each side with vegetable oil, kosher salt, and freshly ground black pepper.
Time: PT5M
Cook Low and Slow to 115°F
Place the steaks on the indirect side of the grill. Insert the probe thermometer into the thickest part and cook until the internal temperature reaches 115°F.
Time: PT30M
Temperature: 225°F
Rest for Carry‑Over Cooking
Remove the steaks from the grill and place them on a cutting board. Loosely tent with aluminum foil and let rest for 10 minutes. During this time the temperature will rise to about 124°F.
Time: PT10M
Preheat Direct‑Heat Zone
Increase the direct‑heat side to high, aiming for 450‑500°F. This will be the searing zone.
Time: PT5M
Temperature: 450°F
Sear the Steaks
Place the rested steaks directly over the high‑heat zone. Sear for about 2 minutes per side, or until a deep brown crust forms.
Time: PT4M
Temperature: 450°F
Final Rest and Slice
Transfer the seared steaks back to the cutting board, tent loosely, and let rest 5 minutes. Then slice against the grain and serve.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 52 g
- Carbohydrates
- 0 g
- Fat
- 44 g
- Fiber
- 0 g
Dietary info: Paleo, Keto, Gluten-Free
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Sirloin steak
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Vegetable Oil: Canola oil, Avocado oil
- Instead of Unsalted Butter: Ghee
- Instead of Aluminum Foil: Butcher paper
Equipment Needed
- Charcoal or Gas Grill
- Meat Probe Thermometer
- Tongs
- Cutting Board
- Sharp Knife
- Aluminum Foil
- Timer or Smartphone
Critical Steps — Do Not Skip
- Cook steak to an internal temperature of 115°F on indirect heat.
- Rest the steak so the temperature carries over to about 124°F before searing.
- Sear the steak on high heat (450‑500°F) for a short time to develop a crust without overcooking the interior.
Chef Tips from the Video
- Pat the steak completely dry before searing; moisture creates steam and prevents a good crust.
- Use a digital probe that beeps at the target temperature to avoid constantly opening the grill.
- Add a sprig of rosemary or thyme to the butter during the sear for an aromatic finish.
Troubleshooting
Steak never reaches 115°F after the allotted time.
Check grill temperature; low indirect heat should be steady at 225°F. Add more coals or increase gas burner output, and close the lid tightly.
Char on the steak is burnt rather than caramelized.
Reduce direct‑heat temperature to 425‑440°F and sear for a slightly longer time, or move the steak to a cooler spot if flare‑ups occur.
Steak is pink in the middle after searing.
Allow a longer rest after the low‑and‑slow phase; the carry‑over will bring the interior up to medium‑rare. Alternatively, increase the low‑and‑slow time by a few minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in freezer‑grade foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks up to 24 hours ahead and keep uncovered in the refrigerator for a dry‑brine effect.
- You can pre‑heat the indirect zone while the steaks rest, so the sear zone is ready immediately.
Frequently Asked Questions
What is the cultural significance and history of the reverse sear method in American BBQ cuisine?
The reverse sear technique grew out of modern American barbecue culture, where low‑and‑slow cooking preserves juiciness and high‑heat searing creates a classic grill crust. It became popular among pitmasters in the early 2000s as a way to achieve restaurant‑quality steaks at home.
How does the reverse sear steak differ from a traditional direct‑grill steak in American barbecue tradition?
Traditional direct grilling cooks the steak from the outside in, which can lead to an overcooked interior. Reverse searing cooks the meat gently from the inside first, then finishes with a quick high‑heat sear, giving a more even doneness and a superior crust.
What regional variations of reverse‑sear steak exist within the United States BBQ scene?
In Texas, pitmasters often use oak wood and finish with a heavy salt rub. In the Carolinas, a mustard‑based BBQ sauce may be brushed on during the final sear. West Coast chefs sometimes incorporate coffee or espresso rubs for a smoky‑sweet twist.
What occasions or celebrations is reverse sear steak traditionally associated with in American culture?
Reverse sear steak is a popular centerpiece for holidays such as Memorial Day, Fourth of July barbecues, and family reunions because it delivers a restaurant‑grade steak without a professional kitchen.
What other American BBQ dishes pair well with reverse sear steak?
Classic sides like smoked mac and cheese, grilled corn on the cob, baked beans, and a crisp coleslaw complement the rich, juicy steak and balance the meal.
What are the most common mistakes to avoid when making reverse sear steak?
Common errors include cooking at too high an indirect temperature, not allowing the steak to rest for carry‑over, and searing for too long which burns the crust. Follow the temperature and timing guidelines to avoid these pitfalls.
Why does this reverse sear steak recipe use a target internal temperature of 115°F before the final sear instead of cooking straight to 130°F?
Cooking to 115°F leaves a margin for the 10‑minute rest, during which the steak’s temperature naturally rises (carry‑over) to the ideal medium‑rare range of 124‑130°F. This prevents overcooking during the high‑heat sear.
Can I make reverse sear steak ahead of time and how should I store it before serving?
Yes. Season the steaks up to 24 hours ahead and keep them uncovered in the refrigerator. When ready to cook, bring them to room temperature for about 20 minutes before starting the low‑and‑slow phase.
What texture and appearance should I look for when the reverse sear steak is done?
The interior should be uniformly pink‑red with a warm glow, indicating medium‑rare. The exterior should have a deep, caramelized crust with visible grill marks but no black char.
What does the YouTube channel HowToBBQRight Podcast specialize in?
The YouTube channel HowToBBQRight Podcast specializes in detailed barbecue techniques, equipment reviews, and step‑by‑step recipes aimed at helping home grillers achieve professional‑grade results.
How does the YouTube channel HowToBBQRight Podcast's approach to American BBQ cooking differ from other BBQ channels?
HowToBBQRight Podcast focuses on scientific temperature control, the physics of carry‑over cooking, and practical troubleshooting, whereas many other channels emphasize flavor profiles without deep technical explanation.
Last updated: August 24, 2026
