Reverse Seared Ribeye on the Weber Kettle Recipe

Thicker Cuts are Better for Reverse Searing – 1.5″+

It allows for better control of internal temperature.

Thin steaks (less than 1″) you’re better off just searing and flipping often.

Rub for Steak

Start by dry brining the steak with Diamond Crystal kosher salt for at least 2 hours – ideally overnight.

The steak in this article dry brined for 6 hours.

When it comes time to reverse sear, apply 1 tsp of freshly cracked peppercorns and 1 tsp of granulated garlic to both sides and edges of the steak.

Get Your Smoker to 180F or Its Lowest Temperature Setting

I used my weber kettle in a 2-zone fire.

If you’re using a charcoal grill like me:

Start with around a 1/4 chimney of either lump charcoal or briquettes; You can then adjust your vents accordingly to achieve 180-250F.

If you’re struggling to keep the temperature down, you could use a water pan to act as a heat sink.

Probe the Thermal Center of the Steak

You can use your finger as a measuring stick to help determine the depth.

Then insert from the side, roughly in the center until that length.

Putting the Steak on the Weber Kettle

Once your Weber kettle is at around 180F, put your steak in the cool zone.

Then put your lid on and ensure that the exhaust vent is over the steak.

Get 1/2 – 3/4 Chimney of Charcoal Going Once the Steak is 30-40F Under Your Target Temperature

This way once it comes time to sear, we already have the charcoal ready to be added to our grill.

Take the Steak off the Smoker 20F Under Your Target Internal Temperature

My internal temperature goal with steak is around ~130F (medium-rare), meaning I’m going to take the steak off at 110F.

The reason for doing this is we’re going to sear the steak and then rest it, both of which will increase the internal temperature.

Depending on how low and slow you’re going, it could take 30-45 minutes before the steak reaches temperature.

Once my steak hit 110F, I took it off the grill and rested it for 5 minutes.

With the steak resting, add your new lit charcoal to the grill.

Then cover the lid.

Melt 3 Tablespoons of Unsalted Butter and Brush Some onto the Steak to Sear With

I find this really improves the crust on a charcoal grill; It’s nowhere near the extent of a cast iron skillet with a butter baste but it tastes wonderful.

Simply melt the butter in the microwave and then cover the surface of the steak with the butter.

Then put the steak so that the butter side is down over the hot coals with the lid off.

Allow the steak to sear for 30 seconds.

After 30 seconds, spin your grill grate so that the steak is in the cool zone.

Flip the steak and then apply butter to the other side.

Pick the steak up with tongs and then place in the other zone to sear for 30 seconds.

After 30 seconds, spin the grill grates again into the cool zone.

Flip the steak and sear again for 30 seconds on the other side.

Then, spin your grates one more time, flip the steak, and sear for 30 seconds more.

Then take your steak off the grill grates and place on a plate to rest.

In total you should of seared both sides for 1 minute.

The steak should have a browned crust with maybe a few spots that are charred.

Rest the Steak

A hard and fast rule for resting steak is 5 minutes per inch of thickness so a 1.5″ steak equates to roughly 7 minutes of resting.

Simply place on a plate and allow to stand.

Don’t cover with foil as this will soften the crust you just worked hard to create.

During this time carry over cooking will occur and allow the steak to reach your desired internal temperature.

After resting for 7 minutes, slice the steak against the grain and enjoy.