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.

7 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.

  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.

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