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Perfect Medium Rare Rib Eye Steak - Reverse Sear Method

Author Joe Clements


  • Thick cut rib eye steak 1 - 2 inches thick
  • Kosher salt and freshly ground black pepper
  • Vegetable oil


  • If you have time, prep the steaks the night before by applying a generous amount of kosher salt and placing uncovered on a rack in the refrigerator.
  • Heat your grill to 225 - 250°F. Use a water pan to help maintain a nice low temperature.
  • Place the steak on the cool side of the grill and close the lid. Cook until the internal temperature reaches 80°F.
  • Flip the steak to ensure it heats through evenly. At this point you can start your charcoal chimney for the final sear.
  • For medium rare remove steak from the grill when it hits an internal temperature of 110 - 115°F. Set steaks aside while you prep the grill for searing.
  • Empty a full chimney of hot lump charcoal on top of the briquettes and then return the grill rack.
  • Sear the steak over the intense heat flipping regularly and making sure to get a good crust on each side. Two - three minutes total depending on the size of your steak.
  • Remove steak from the grill when it hits 130-135°F for medium rare. Leave to rest for a few minutes before slicing and serving.
  • While steak is resting is the perfect time to finish any sides. I recommend grilled broccolini.