Everyone enjoys a juicy, thick-cut rib-eye! This Reverse Seared Ribeye is lightly seasoned with salt and pepper, baked in the oven until medium rare, and then grilled over hot coals for a perfectly charred crust that enhances the meat.
Ingredients
- salt and black pepper (for seasoning as needed)
- 1 (2 to 2 ½ lb) bone-in ribeye (2 inches thick)
- canola oil (for greasing the grates as needed)
Directions
Generously coat the steak on all surfaces with salt and pepper. Position the seasoned steak on a wire rack set within a rimmed baking sheet. Place it in the refrigerator, uncovered, for 24 hours to allow the surface to dry. This creates a more flavorful crust.
Allow the meat to reach room temperature before proceeding.
Preheat your oven to 250 degrees F. Cook the steak in the preheated oven until its internal temperature reaches 115 degrees F (for medium-rare) to 125 degrees F (for medium), approximately 40 to 50 minutes, depending on size. A thermometer is recommended for accuracy.
While the steak is cooking, set up a charcoal grill for high heat. Once the coals are ready, position the cooking grates and close the lid. Adjust the vents until the grill’s internal temperature hits 600 degrees F. Achieving the right temperature may require some adjustments; use a thermometer for optimal results.
When the steak is finished in the oven, open the grill and carefully apply oil to the grates using an oil-soaked rag and an oven mitt. Directly place the steak on the grates and close the lid. Sear the meat until it is beautifully charred on all sides, about 3 to 5 minutes, using your discretion.
Transfer the steak to a cutting board and let it rest for a few minutes. A reverse-seared steak does not require an extended resting period like meat cooked through other methods. Slice and enjoy.