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A reverse sear is the best way to guarantee your steaks come out with a perfect bumper-to-bumper medium rare and an amazing crust. The trick to getting this technique down is to start low and slow, then finish it hot and fast on a cold grate.

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  • 2 inch thick bone-in ribeye
  • Salt
  • Pepper
  • 4 sticks unsalted butter
  • 4-5 cloves fresh garlic
  • 3 bunches fresh rosemary
  • 3 bunches fresh thyme


Season the ribeye with salt and pepper on all sides.

Start a chimney full of coals and let them get about 25% of the way lit, then dump into one side of your grill for two zone cooking. We like to use the Slow n’ Sear for this, but you can do it any way that works for you. Heat up your grill to 225 degrees, then add the ribeye over indirect heat.

In a pan, combine the butter, garlic, rosemary, and thyme, then add to the grill over indirect heat.

When the ribeye approaches an internal temperature of 115 degrees, start another chimney of coals and let them fully light. Once the ribeye hits the target temperature, remove it and the grate from the grill. Dump the fresh coals into the hot side of the grill, place the now cool (or a new) grate on, and put the steak directly over the coals.

While the ribeye is searing, continually baste it with the garlic herb butter (be careful, it’s going to be HOT) and flip half way through. Remove the ribeye from the grill once it hits a temperature of around 130-135 degrees. After a few minutes of rest, that bad boy’s ready to be cut up and served!

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