Bone in ribeye steak, reverse sear
Restaurant style steak has never been easier by cooking low and slow, resting, searing, and enjoying. The Kitchen Bucket List loves sharing this convenient reverse sear recipe with you.
Equipment
- Charcoal BBQ grill and smoker
- Remote thermometer
- BBQ spatula
- BBQ tongs
- Skillet (Optional)
- Butcher's twine (Optional)
- Smoking wood (Optional)
Ingredients
- 1 Angus bone in ribeye steak (Cowboy cut, 2 ¼ pounds)
Homemade Sweet & Tangy Dry Rub
- 1 tablespoon brown sugar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 1 teaspoon paprika
- 1 teaspoon ground mustard
Instructions
Preparing the bone in ribeye steak
- Make the homemade sweet & tangy dry rub. In a bowl, add the brown sugar, onion powder, garlic powder, salt, lemon pepper, paprika, and ground mustard, then mix until combined.
- Unpack the bone in ribeye steak and place it on a tray. Trim any excess fat.(Optional) Tie the bone in ribeye with the butcher's twine. I find that it helps hold the ribeye's shape while cooking and rubbing the seasoning on.
- Coat the steak with the dry rub and rub it in. Place it back in the refrigerator to dry brine. For this recipe, I did 4 hours. You can go longer if you want. I have done 12+ hours.NOTE: You can put the dry rub on before cooking with the reverse sear method.
Cooking low and slow
- After 4 hours or longer, prepare the BBQ for indirect cooking or a smoker at 250℉.NOTE: If you are using a charcoal BBQ grill and smoker, add your smoking wood once the temperature is stable.
- Bring the bone in ribeye steak out to the BBQ and insert a remote thermometer sensor.(Optional) If you want to have more indirect heating, place an oiled cast iron skillet in the BBQ while it is preheating, then place the steak on it.
- Place the steak on the BBQ grill grate or smoker. Close the lid and cook low and slow for approximately 1 hour. Your time may vary by the size of your steak or steaks, see notes.
Rest
- Pull the Angus ribeye steak before it reaches your level of doneness and rest for 10 minutes. As the steak rests, it will continue rising in temperature by as much as 10℉.
- Set up the BBQ for direct cooking, 450℉. The fire box should have a good, even layer of burning natural charcoal across it.
Sear
- Once the BBQ is at the reverse sear temperature, place the cowboy cut steak on the grill and sear for 2 minutes on each side, then check for doneness.(Optional) You can leave the remote thermometer in to ensure your level of doneness.
Serve, share, and enjoy
- Remove the bone in ribeye and serve. Okay, you can enjoy it yourself if you are really hungry🤠.
- Sharing the ribeye: I cut the bone off with a good bit of meat still on it, dino rib, and divided the rest for my 2 daughters to enjoy.
Notes
- BBQing more than one, as you add more bone in ribeyes, the initial low and slow cook time can increase.
- Doneness. For this recipe, I wanted medium rare. I pulled the steak when it reached 115℉. During the rest, the ribeye increased to 125℉, and after searing, it was at 128℉. I prefer my medium rare steak temperature between 125℉ to 135℉. If you prefer a different internal temperature (doneness), just adjust it to your liking.
- Regular thermometer user tip. If you are a little under the internal temperature you want for doneness after the initial cook, don't worry. You can still rest the bone in ribeye. A trick I have found that works is to decrease the searing temperature and go longer. I'd suggest 3 minutes on each side.
- If you need a little extra heat diffusion for the indirect cooking, you can use a skillet.
