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  • Bobbi Smith

Looking to grill a steak that's perfectly medium-rare from edge to edge, with a crisp crust? Mor


Try the reverse sear technique on your next Rockin Bar B Rib Eye Steak! I know it sounds counter intuitive, isn’t searing first supposed to “lock in” the juices. Well, apparently not and if you miss the mark with the quick sear method, you either have it too well done or too rare!

Here’s how you do it.

Keep in mind, it takes longer to cook with reverse sear than other methods, but it is worth the wait! Remember, all good things come in time!

I use a grill and heavy cast iron pan, since I prefer to cook the steak slowly outside chat with company and then return to kitchen to reverse sear the steaks in my iron skillet. However, both cooking steps can all be achieved inside your kitchen in the oven and cast iron skillet or outside on the grill-your choice!

You will need a quick read meat thermometer no matter where and how you choose to cook your steak using this method.

First season the rib eye with salt and pepper or the rub of your liking using a little olive oil for good measure.

Then, place the steak on the charcoal or wood-burning grill. The starting heat temperature is not important as you are slow cooking the meat to the desired temperature of 125-130 F for a medium rare steak. Check at the 10 to 15 minute mark in the center of the steak, I just want to point out the obvious- the outer rim will read a little hotter. For the other than medium rare crowd, shoot for these temperature readings:

Target readings in the center of the steak for the slow cook step:

  • Rare: 125 F

  • Medium Rare: 130 F

  • Medium: 140 F

  • Well done: 160 F ( I won’t judge)

Then, pull the steak, cover in tin foil to rest the meat 10 to 15 minutes.

Now, bring on the heat for the final sear! You can go inside and use the iron skillet or feed the grill with more fuel.

Bring the meat to a brown sear approx. 1 minute on each side and serve!

Simple as that- Ranch Chef!


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