Go Back
reverse seared ribeye steak with perfect medium-rare center
Print Pin Recipe

Reverse Seared Ribeye Steak on the Weber Kettle

No ratings yet
Prep Time5 minutes
Active Time48 minutes
Resting Time7 minutes
Total Time1 hour

Ingredients

Salt to Dry Brine

  • 1 tbsp Diamond Crystal Kosher Salt to dry brine with

Butter to Sear With

  • 3 tbsp Unsalted Butter

Simple Steak Rub

  • 1 tsp Granulated Garlic
  • 1 tsp Freshly Cracked Peppercorns

Instructions

Dry Brine Steak

  • Salt both sides and edges of the steak with Diamond Crystal Kosher salt.
  • Place steak in your refrigerator for at least 2 hours, or overnight. I dry brined for 6 hours.

Apply Steak Rub

  • Combine 1 tsp of granulated garlic and 1 tsp of freshly cracked peppercorns.
  • Use rub on both sides and edges of steak.

Get Weber Kettle Setup to 2 Zone Grilling

  • Light 1/4 full charcoal chimney and add to your grill in a 2-zone fire.
  • Get your grill to around 180 - 250F.
  • Probe the thickest part of the steak.
  • Once grill is at 180F, place steak in indirect zone and allow the steak to slowly come up in internal temperature.

At 30-40F Under Your Target Internal Temperature, Light 2nd Chimney of Charcoal

  • Once your steak is at 30-40F under your target temperature, light a 2nd charcoal chimney of around 1/2 to 3/4 full.
    My goal is 130F so I lit my second chimney at 90F.

Take Steak Off Heat Once Under 20F

  • When your steak hits 20F under your target internal temperature, take off your grill to rest for 5 minutes.
  • Your 2nd charcoal chimney should be ready. Add that to your grill in the same place your current lit coals are at.

Melting Butter

  • Melt 3 tablespoons of butter in your microwave.

Searing the Steak

  • Apply melted butter to one side of the steak and take the lid off your grill. Place the side you buttered on top of the hot zone. Allow the steak to sear for 30 seconds. After 30 seconds, spin the grill grates into the cool zone.
  • In the cool zone, flip the steak over and then apply your melted butter. Then place it in the hot zone to sear for 30 seconds. After 30 seconds spin the grill grates into the cool zone.
  • Then repeat these searing and spinning steps 1 more time for each side.
  • In total, each side should be seared for 1 minute and buttered once.

Resting the Steak

  • Place on a plate to rest for 7 minutes. DO NOT tent the steak with foil as this will ruin the crust you just made.
  • After resting for 7 minutes, slice the steak against the grain and enjoy!