Reverse Seared Ribeye Steak

Reverse Sear Ribeye Steak (Perfect Medium Rare)

Reverse searing is one of the most reliable ways to cook a ribeye steak to perfect medium rare. By slowly bringing the steak up to temperature before a ripping-hot sear, you get edge-to-edge doneness, incredible crust, and maximum flavour with very little guesswork.

Choosing the Steak:
For this recipe, you want a thick-cut ribeye (also known as scotch fillet or rib steak). Thickness matters more than weight — aim for around 3cm (1¼ inch) thick or more. This allows enough time for the indirect cook before searing.

Look for:
•    Good marbling throughout the meat
•    A firm texture
•    Grass-fed or grain-fed both work — use what you like

This recipe was cooked using a 380g (13.4 oz) grass-fed ribeye from Gippsland Premium Meats, and no trimming was required.

Equipment Needed:
You don’t need anything fancy, but these tools make the cook easier and more consistent:
•    Weber kettle (57cm / 22”) or similar charcoal BBQ
•    Charcoal basket
•    Kettle Kone (or a way to concentrate heat for searing)
•    Chimney starter
•    Meat thermometer (probe + instant-read is ideal)

Why Reverse Sear?
Reverse searing flips the traditional steak method on its head. Instead of searing first, you:
1    Cook the steak gently with indirect heat
2    Rest it
3    Finish with a blazing-hot sear

The result is better doneness control, more tenderness, and a crust that actually forms without overcooking the centre.

Preparation:
Start by making the rosemary salt, which took TikTok by storm and works perfectly with beef.

Strip the rosemary and sage from the stems. Add the salt, herbs, garlic and lemon zest to a food processor or blender. Blend until everything is finely combined and aromatic.
Set the seasoning aside.

Lightly coat the ribeye with avocado oil — this helps the seasoning stick and promotes even cooking. Generously season both sides with the rosemary salt and finish with fine black pepper. Don’t forget the edges.

Set the steak aside while you prepare the BBQ.

The Cook:
Set up your Weber kettle for two-zone cooking.
Fill a charcoal basket about ¾ full with briquettes, light them in a chimney, and once fully ashed over, place the basket on one side of the charcoal grate. This creates your indirect cooking zone.

Place the cooking grate on and add a temperature probe into the centre of the steak. Position the steak on the opposite side of the BBQ, away from the lit fuel.

Add a small chunk of cherry wood to the coals for light smoke flavour. Put the lid on with the top vent positioned over the steak — this draws heat and smoke across the meat.

Maintain the BBQ at around 150°C (300°F) and cook until the steak reaches an internal temperature of 45°C (113°F).

While the steak is cooking, light a full chimney of lump charcoal. This will be used later for searing.

The Payoff:
Once the steak hits 45°C (113°F), remove it from the BBQ and wrap it loosely in foil with a knob of butter. Let it rest for 10 minutes. This step is important and shouldn’t be skipped.
While the steak rests, place a kettle cone in the centre of the charcoal grate and pour in the fully lit lump charcoal. Let it heat up until it is extremely hot — this is what creates the crust.

Unwrap the steak and place it directly over the hot coals. Sear using the flip-and-repeat method, turning the steak every 30–60 seconds to build an even crust without burning.
Monitor the internal temperature closely with an instant-read thermometer. Remove the steak once it reaches 54–57°C (130–135°F) for perfect medium rare.
Slice and serve immediately — no second rest required.

Ingredients:
Steak
•    1 ribeye / scotch fillet steak, approx. 380g (13.4 oz), 3cm (1¼”) thick
•    Avocado oil
•    Fine black pepper
Rosemary Salt
•    7 sprigs rosemary
•    4 sprigs sage
•    ½ cup + 2 tablespoons kosher salt
•    2 cloves garlic
•    Zest of ½ lemon

Recipe Steps:
1    Prepare the rosemary salt by blending all seasoning ingredients until fine.
2    Coat the steak lightly with avocado oil and season generously on all sides.
3    Set up a Weber kettle for indirect cooking at 150°C (300°F).
4    Cook the steak indirectly until internal temperature reaches 45°C (113°F).
5    Remove steak, wrap in foil with butter, and rest for 10 minutes.
6    Add lump charcoal and preheat for high-heat searing.
7    Sear steak directly over coals, flipping frequently.
8    Remove steak at 54–57°C (130–135°F) internal temperature.
9    Slice and serve.

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: 35–45 minutes
•    Serves: 1–2
•    Effort: Easy
•    Course: Main
•    Cuisine: Australian / American
•    Hydration: 2 beers (optional but very recommended)

Tips & Variations
•    No kettle cone? Stack lump charcoal in a tight pile to concentrate heat.
•    Wood choice: Cherry is mild and sweet, but oak or hickory also work well with ribeye.
•    Don’t rush the sear: Frequent flipping builds crust without burning.
•    Seasoning shortcut: Make a large batch of rosemary salt and store it in an airtight jar — it’s unreal on roast potatoes, chicken, and lamb.
•    Different doneness:
◦    Medium: pull at 60°C (140°F)
◦    Medium-well: 65°C (149°F)

As an Amazon Associate I earn from qualifying purchases. This means, if you do purchase from one of my links, you pay no extra but I do make a small amount from each purchase that helps me keep producing content, so thank you for your help.