Reverse-Seared Ribeye Steak
Reverse-Seared Ribeye Steak is an American recipe of medium difficulty, ready in about 1 hr and enough for 2 servings. It is built around beef ribeye steaks, coarse salt and cracked black pepper. The cooking is mostly grilling and searing. With 45 g of protein per serving (about 580 calories), it is a filling option.
- Total time
- 1 hr
- Servings
- 2
- Difficulty
- Medium
- Calories
- 580 kcal
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Ingredients
For 2 servings
- 700 gbeef ribeye steaks
- 2 tspcoarse salt
- 1 tspcracked black pepper
- 1 tspgarlic powder
- 4 sprigsfresh rosemary
- 40 gbutter
- 3 clovesgarlic
Instructions
- Season Beef ribeye steaks generously on all sides with Coarse salt, Cracked black pepper, and Garlic powder. Let rest at room temperature for 30 minutes.
- Set up grill for indirect heat with one side on low (around 120°C/250°F). Place steaks on the cool side, close the lid, and smoke until internal temperature reaches 50°C (about 30-40 minutes).
- Move steaks directly over the hottest part of the grill. Sear for 1-2 minutes per side until a deep brown crust forms.
- In the last minute, add Butter, crushed Garlic cloves, and Fresh rosemary to a small cast iron pan on the grill. Baste steaks with the melted herb butter.
- Rest steaks for 8 minutes before slicing against the grain. Spoon remaining herb butter over the top.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 45 g
- Fat
- 40 g
- Carbs
- 2 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- In cookbook: Grilling & BBQ
