Joe Rogan's Reverse Sear Steak method
Joe Rogan's REVERSE SEAR STEAK method is a medium American recipe that serves 2. 800 calories per serving. Recipe by Meat Sweats on YouTube.
Prep: 30 min | Cook: 1 hr 55 min | Total: 2 hrs 45 min
Cost: $24.90 total, $12.45 per serving
Ingredients
- 2 steaks (16 oz each) Ribeye Steak (room temperature, trimmed)
- 1 tsp Kosher Salt (for seasoning)
- 1 tsp Freshly Ground Black Pepper (for seasoning)
- 2 tbsp Beef Tallow (or grass‑fed butter; high smoke point for sear)
- 2 tbsp Grass‑Fed Butter (use if you prefer butter over tallow)
- 2 cloves Garlic (minced)
- 2 sprigs Fresh Thyme (whole sprigs, added to pan)
Instructions
Preheat the Pellet Grill
Set your Traeger (or any pellet grill) to a low temperature between 225°F and 275°F and let it preheat for about 15 minutes.
Time: PT15M
Temperature: 225‑275°F
Season the Steaks
Pat the ribeye steaks dry with paper towels, then season generously with kosher salt and freshly ground black pepper on both sides.
Time: PT5M
Low‑and‑Slow Grill
Place the seasoned steaks directly on the grill grates. Cook until the internal temperature reaches 120°F for rare‑medium‑rare or up to 130°F for medium, about 1 hour 45 minutes depending on thickness.
Time: PT1H45M
Temperature: 225‑275°F
Rest After Grilling
Remove the steaks from the grill and let them rest on a cutting board for 5 minutes. This allows juices to redistribute.
Time: PT5M
Heat the Cast Iron Skillet
While the steaks rest, place a cast iron skillet on high heat. Add 2 tbsp of beef tallow (or grass‑fed butter) and let it melt until the fat is shimmering and the pan is smoking hot.
Time: PT5M
Sear the Steaks
Add the minced garlic and thyme sprigs to the hot fat, then lay the steaks in the skillet. Sear for 1–2 minutes on the first side, then flip and sear the other side for another 1–2 minutes, basting with the flavored fat.
Time: PT5M
Final Rest and Serve
Transfer the seared steaks to a clean cutting board, tent with foil, and let rest for 5 minutes before slicing against the grain and serving.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 60 g
- Carbohydrates
- 0 g
- Fat
- 60 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Keto, Paleo (if using tallow)
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Porterhouse
- Instead of Kosher Salt: sea salt
- Instead of Freshly Ground Black Pepper: white pepper
- Instead of Beef Tallow: grass‑fed butter
- Instead of Grass‑Fed Butter: beef tallow
- Instead of Garlic: garlic powder (½ tsp)
- Instead of Fresh Thyme: dried thyme (½ tsp)
Equipment Needed
- Pellet Grill (Traeger)
- Cast Iron Skillet
- Meat Thermometer
- Tongs
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Cook steak on pellet grill to an internal temperature of 120‑130°F before searing.
- Heat cast iron skillet until it is smoking hot before adding fat and steak.
Chef Tips from the Video
- Pat the steak completely dry before seasoning; moisture prevents a good sear.
- Use a meat thermometer for precise internal temperature; every degree matters for rare‑medium‑rare.
- Baste the steak with the garlic‑thyme infused fat while searing for extra flavor.
Troubleshooting
Steak never reaches 120°F after the expected grill time.
Check that the grill temperature is truly within the 225‑275°F range; a colder grill will need more time. Close the lid tightly and avoid opening it frequently.
Pan is not hot enough; steak sticks and doesn’t develop a crust.
Allow the cast‑iron skillet to heat longer until you see a thin layer of smoke. Use a high‑smoke‑point fat like beef tallow.
Steak overcooks during the sear.
Remember the steak is already near target temperature; sear only 1‑2 minutes per side. Remove immediately after crust forms.
Storage
Refrigerator: Store leftover steak in an airtight container for 3‑4 days.
Freezer: Wrap tightly in foil and freezer bag; keep for up to 2‑3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- You can grill the steaks to target temperature a few hours ahead, keep them warm in a low oven (150°F), and sear just before serving.
- Season the steaks the night before and refrigerate uncovered; this dry‑brines for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of reverse‑seared ribeye steak in American barbecue cuisine?
The reverse‑sear method grew popular in the United States among pitmasters who wanted the tenderness of low‑and‑slow cooking with the caramelized crust of a hot sear. It combines traditional barbecue low‑temperature smoking with classic steakhouse finishing techniques, embodying modern American grill culture.
What regional variations of reverse‑seared steak exist within the United States?
In Texas, pitmasters often use oak or mesquite pellets and finish with a butter‑herb glaze. In the Midwest, many add a coffee‑rub before the low‑cook phase. West Coast chefs may incorporate Asian aromatics like ginger or soy during the sear.
How is reverse‑seared ribeye traditionally served in American steakhouse culture?
It is usually sliced against the grain, rested, and served on a warm plate with simple sides such as baked potatoes, grilled asparagus, or a fresh green salad. A pat of compound butter or a drizzle of chimichurri is common.
During which celebrations or occasions is reverse‑seared ribeye steak commonly enjoyed in the United States?
It is a popular centerpiece for holidays like Memorial Day, Fourth of July barbecues, and family gatherings where a high‑impact, show‑stopping steak impresses guests.
What makes reverse‑seared ribeye steak special compared to a traditional grilled ribeye in American cuisine?
The low‑and‑slow phase ensures even doneness from edge to center, while the final high‑heat sear creates a deep Maillard crust. This dual‑method yields a juicier interior and a more pronounced flavor than a single‑stage grill.
What are the authentic traditional ingredients for reverse‑seared ribeye steak versus acceptable substitutes?
Traditional ingredients include high‑quality ribeye, kosher salt, fresh black pepper, beef tallow (or grass‑fed butter), garlic, and fresh thyme. Acceptable substitutes are New York strip for the steak, sea salt for kosher salt, and dried thyme or garlic powder if fresh aromatics are unavailable.
What other American side dishes pair well with reverse‑seared ribeye steak?
Classic pairings include creamy mashed potatoes, roasted Brussels sprouts, corn on the cob, or a crisp Caesar salad. A drizzle of chimichurri or blue‑cheese butter also complements the rich beef.
What are the most common mistakes to avoid when making reverse‑seared ribeye steak at home?
Common errors include not drying the steak before seasoning, cooking at too high a grill temperature, over‑searing the steak after it’s already at target internal temperature, and skipping the rest period, which can cause juices to run out.
Why does this reverse‑sear ribeye recipe use beef tallow or grass‑fed butter instead of regular vegetable oil?
Beef tallow and grass‑fed butter have higher smoke points and add a beefy, buttery flavor that complements the ribeye. Vegetable oils can burn at the extreme searing temperatures needed for a proper crust.
Can I make reverse‑seared ribeye steak ahead of time and how should I store it?
Yes, you can grill the steak to the target internal temperature, cool, and refrigerate for up to 24 hours. Reheat gently in a low oven, then give it a quick final sear in a hot skillet before serving.
What does the YouTube channel Meat Sweats specialize in?
The YouTube channel Meat Sweats focuses on meat‑centric cooking, especially grilling, smoking, and mastering steak techniques. Host Meat Sweats combines detailed explanations with a passion for high‑quality cuts and innovative flavor combos.
Last updated: August 24, 2026
