Reverse-Seared Ribeye

Easy, delicious and perfectly cooked on the Big Green Egg

Ingredients

  • 5 lb. (2.25 kg) whole boneless ribeye

Instructions

Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C. (later in the cook we will remove the convEGGtor for direct cooking and stabilize at 600°F/316°C.)

Trim off any excess fat from the ribeye and then cut it into 4 to 5 – 2 inch (5 cm) thick steaks.

Combine the salt and pepper to create the Dalmatian rub and apply the rub to all sides of the steaks.

Combine the butter and herbs and massage about 1 tablespoon of the compound butter onto each steak. Roll the rest of the butter into a roll and chill.

Place the steaks on the cast iron grid and roast until they reach an internal temperature of 115°F/46°C, about 45 minutes. Put the steaks aside and reset the EGG for direct cooking at 600°F/316°C.

Sear the steaks for 2 minutes per side, remove from the EGG. Top each steak with about 1 tablespoon compound butter and rest for 10 minutes before serving.

Dalmation Rub Ingredients

  • ¼ cup (60 ml) salt
  • ¼ cup (60 ml) pepper

Dalmation Rub Instructions

Combine the salt and pepper to create the Dalmatian rub and apply the rub to all sides of the steaks.

Compound Butter Ingredients

  • ¼ cup (60 ml) tarragon, finely chopped
  • ¼ cup (60 ml) thyme, finely chopped
  • ¼ cup (60 ml) parsley, finely chopped
  • 1 lb salted butter, brought to room temperature

Compound Butter Instructions

Combine the butter and herbs and massage about 1 tablespoon of the compound butter onto each steak. Roll the rest of the butter into a roll and chill.

12 thoughts on “Reverse-Seared Ribeye

  1. I need to learn the process or technique for going from the roasting temp (indirect) to the sear temp (direct), in an efficient and timely way.

    1. I’ve done reverse sear quite a bit over the last few years. The trick is to not get the egg to 600 degrees. Once you remove the plate setter tent foil the steaks off to the side while building a flame in the egg. Here’s the trick… let the flame begin flaring through the grill. You want a flame touching the steaks, this creates what is called the Maillard reaction. This is a chemical reaction between the amino acids and reduced sugars that give the steak the distinct flavor and color of the sear marks but on the entire steak instead of just sear marks. Let the flame do its job and sear the whole steak both sides. Only a couple of minutes on both sides. Make sure you are constantly moving the steaks around over the flame and monitoring the progress. Take the time and heat and I promise you’ll bee cooking steaks at home that are better than any steakhouse.

  2. I have done reverse seared bone in rib eye
    I use simple seasoning and cook at 225 for 30 minutes
    Then sear at 600 for 2 to 3 minutes per side
    No butter

  3. We tried this receipt for the first time tonight and were adventurous as we invited friends over to try it out! The steaks came out perfect and were really enjoyed by all. One of our guests likes their steak more well done, so I left it on the “sear” stage for another 2 minutes and it was perfect for her. Will definitely cooks steaks again with this process. Thanks for sharing.

  4. how do I get the hot convEGGtor out of the egg without burning myself or breaking it? Also, what cast-iron grate are you using? Thank you

      1. Forgot … there is a cast iron grate that you can purchase from BGE or from a place like the ceramic grill store. I have one and use it for steaks or any other large piece of meat.

    1. There is if you look arround there is a plate setter lifter called the claw that is tall enough to remove the setter without gloves. It also supports the setter off the ground when you set it down, where others don’t.

    2. Many will tell you welders gloves are all you need. I bought welders gloves and not very good handling a convEGGtor. I ended up buying some foundry over mitts from Graingers. They are good to 1000* i believe.

    3. Big Green egg has a new item called the Conveggtor basket, it will solve that issue for you. Also, you may want to consider the Eggspander kit which includes the basket. These new items are only available for the large egg, but will be available for the XL egg soon.

  5. I fix this recipe this past weekend and it was very good. A friend commented that is was excellent, one of the best steaks he had in a long time. Thanks for the great recipe

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