Reverse Sear Ribeye Steaks: Perfectly Cooked Every Time

Updated at: 21/12/2024

The ribeye steak: a culinary masterpiece known for its rich marbling and intense flavor. Achieving the perfect sear and internal temperature, however, can be a challenge, often resulting in either a charred exterior and raw interior, or a dry, overcooked disappointment. But what if there was a foolproof method, a technique that guaranteed juicy, tender perfection every single time? There is! This article explores the wonders of reverse searing ribeye steaks – a technique that prioritizes even cooking before achieving that coveted, flavorful crust.

Forget the guesswork and the anxieties of overcooking; reverse searing offers unparalleled control and consistency. This method involves gently cooking the steak to its desired internal temperature in the oven before achieving a satisfyingly crisp sear in a screaming hot pan. Ready to transform your steak game and enjoy restaurant-quality ribeyes at home? Let's dive into the step-by-step process to perfectly cooked ribeye steaks every single time.

Preparation and Safety Guidelines

Tools Needed
  • Gas Grill
  • Sheet Pan
  • Meat Thermometer
  • Avocado Oil
  • Barbecue Seasoning
  • Sea Salt
Safety Guidelines
  • Use a food thermometer to ensure the steak reaches a safe internal temperature of at least 145°F (63°C) for medium-rare, or higher for your desired doneness. Don't rely on visual cues alone.
  • Always allow the steak to rest for at least 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  • Handle raw meat carefully. Wash your hands, cutting board, and utensils thoroughly before and after handling the steak to prevent cross-contamination.

Step-by-Step Instructions

  1. Preparation

    • Dry brine steaks with sea salt and refrigerate for a few hours (or overnight if possible).
    • Spray steaks with avocado oil and apply a beef rub.
    Spray steaks with avocado oil and apply a beef rub.Spray steaks with avocado oil and apply a beef rub.
    Preparation

  2. Initial Cook (Indirect Heat)

    • Preheat gas grill to medium-low heat (using about 3 burners, leaving the others off for indirect heat).
    • Place steaks on the cooler side of the grill (indirect heat) to cook slowly and evenly, aiming for an internal temperature of 120-125°F (49-52°C).
    • Monitor the internal temperature using a meat thermometer. Flip steaks once they reach approximately 80-90°F (27-32°C).
    • Continue cooking on indirect heat until the steaks reach 115-120°F (46-49°C).
    Continue cooking on indirect heat until the steaks reach 115-120°F (46-49°C).Continue cooking on indirect heat until the steaks reach 115-120°F (46-49°C).Continue cooking on indirect heat until the steaks reach 115-120°F (46-49°C).
    Initial Cook (Indirect Heat)

  3. Sear (Direct High Heat)

    • Increase grill heat to high. Sear steaks for approximately one minute per side, rotating 90 degrees halfway through to create nice grill marks.
    Increase grill heat to high. Sear steaks for approximately one minute per side, rotating 90 degrees halfway through to create nice grill marks.
    Sear (Direct High Heat)

  4. Rest and Serve

    • Remove steaks from grill and let them rest for at least 10-15 minutes before slicing and serving.
    Remove steaks from grill and let them rest for at least 10-15 minutes before slicing and serving.
    Rest and Serve

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • Dry brining helps to season the meat and draw out moisture, resulting in a more flavorful and tender steak.
  • Using a meat thermometer ensures that the steaks are cooked to the desired level of doneness.
  • Allowing the steaks to rest is crucial for retaining juices and achieving optimal tenderness.

Common Mistakes to Avoid

1. Overcrowding the Pan

Reason: Steaks release moisture during searing, which lowers the pan temperature and results in uneven browning and steaming instead of searing.
Solution: Sear steaks in batches, ensuring adequate space between each steak for even heat distribution.

2. Not Using a Thermometer

Reason: Relying on visual cues like color can be unreliable in determining doneness, leading to undercooked or overcooked steaks.
Solution: Use a meat thermometer to ensure your steaks reach your desired internal temperature for perfect results.

FAQs

What's the best internal temperature for a reverse seared ribeye?
For a perfectly medium-rare ribeye, aim for an internal temperature of 125-130°F (52-54°C) before searing. Use a reliable meat thermometer to ensure accuracy.