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How to Reverse Sear the Perfect Ribeye Steak

The Reverse Sear Method is by far my favor method for Cooking the perfect Ribeye Steak using a pellet grill. The perfect ribeye awaits.
Course Main Course
Cuisine American
Keyword Denver steak, Reverse Sear, Ribeye
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 2
Calories 875kcal


  • Pellet Grill or Oven
  • Probe Thermometer
  • Cast Iron Skillet (optional)


Optional Add ons


  • Season the steak on all sides liberally with kosher salt then let it sit out on the counter while your pellet grill comes up to a temperature of 200 degrees F. You can also do this in a convensional oven at the same temperature.
  • Once the grill has reached temp place a meat probe in the ribeye making sure the tip of the probe is in the thickest part of the steak.
  • Cook the steak until you reach an internal temperature about 10 degrees less than your target temperature. For example if you want a medium rare steak then you would cook the steak to about 120 degrees F.
  • Next you will sear the steak over high heat in a cast iron skillet. This can be done outside right on the grill or inside on the stove. Make sure to turn on the exhaust fans and crack a window if cooking indoors.
  • Place a tablespoon of avocado oil in the hot pan and then sear the steak for about 90 seconds to 2 minutes per side until until you have a nice deep brown crust on the steak. Take an internal temperature and then cut the heat as soon as you have reached desired doneness.
  • If you like you can add in the garlic, thyme, rosemary and butter to the pan, once the butter melts it will begin to foam. You can start basting the steak with the infused butter. Rest the steak on a wire rack for about 5 minutes before slicing.
  • If you are not going to baste the steak then you can remove the steak from the pan and let it rest for about 5 minutes. Place a slice of compound butter on the steak while resting to add flavor (optional)


Serving Size 12oz Steak 


Calories: 875kcal | Carbohydrates: 2g | Protein: 69g | Fat: 63g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 3816mg | Potassium: 952mg | Fiber: 1g | Sugar: 1g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 6mg