How to Reverse Sear a Ribeye Steak in a Weber

Introduction

This tutorial will guide you through the reverse sear method for cooking a ribeye steak on a Weber kettle grill. Reverse searing is an excellent technique for achieving a perfectly cooked steak, especially one that is at least one inch thick. This method allows for a slow increase in internal temperature, ensuring optimal doneness and tenderness.

Step 1: Prepare the Grill

1. Light the Briquettes

   • Use a charcoal chimney or another method to ignite your briquettes.
   • Aim for a steady burn, allowing the briquettes to ash over before using them.

2. Set the Temperature

   • Preheat your Weber kettle to approximately 150°C (300°F). This low temperature is crucial for the reverse sear method.

3. Add Smoking Wood

   • Place bourbon barrel oak wood or your preferred smoking wood on the lit briquettes for added flavor. Let it heat up for a few minutes.

Step 2: Prepare the Ribeye Steak

1. Trim the Steak

   • Remove any excess fat from the ribeye if necessary, but leave some for flavor.

2. Season the Steak

   • Generously season the ribeye with your favorite rub or a simple mixture of salt and pepper. Allow it to sit for a few minutes to absorb the flavors.

Step 3: Cook the Ribeye Steak

1. Place the Steak on the Grill

   • Position the seasoned ribeye on the grill grates away from direct heat.

2. Monitor Cooking Time

   • Cook the steak until it reaches an internal temperature of 52°C (125°F). This may take around 30-45 minutes, depending on the thickness and initial temperature of the steak.

3. Flip the Steak

   • Halfway through the cooking time, flip the steak to ensure even cooking.

Step 4: Rest the Steak

1. Remove and Rest
   • Once the steak reaches the desired internal temperature, remove it from the grill.
   • Let the ribeye rest for about 15 minutes. This helps redistribute the juices, making for a more flavorful steak.

Step 5: Finish with a Sear

1. Prepare for Searing

   • While the steak rests, light additional briquettes to create a hot fire for searing.

2. Sear the Steak

   • Once the briquettes are ready, place the ribeye back on the grill directly over the heat.
   • Sear each side for 1-2 minutes until a nice crust forms.

3. Check for Doneness

   • For a medium-rare finish, aim for an internal temperature of around 55-57°C (130-135°F) after searing.

Conclusion

The reverse sear method allows for a perfectly cooked ribeye steak with a flavorful crust. By following these steps, you’ll achieve a delicious steak that is tender and juicy. Enjoy your perfectly cooked ribeye, and consider experimenting with different seasonings and woods for unique flavor profiles on your next grill session.