How to Reverse Sear a Ribeye Steak in a Weber

Introduction: The Secret to a Perfect Ribeye Steak

If you’re a steak enthusiast, you’ve probably heard about the reverse sear method. Unlike traditional searing, the reverse sear allows for precise control over the steak’s internal temperature, ensuring a beautifully even cook from edge to edge. When done on a Weber kettle grill, the process adds a rich, smoky flavor that’s hard to beat.

In this comprehensive guide, you’ll learn how to reverse sear a ribeye steak in a Weber. From setting up the grill to achieving that golden-brown crust, we’ll walk you through every step. Get ready to cook a steak that’s tender, juicy, and packed with flavor.

What Is Reverse Searing?

Reverse searing is a cooking method that flips the traditional steak preparation process. Instead of searing first, the steak is cooked slowly at a low temperature, then seared at high heat to achieve a flavorful crust. This method offers:

• Even Cooking: No more gray bands of overcooked meat.
• Perfect Crust: The final sear creates a delicious, golden-brown crust.
• Tender & Juicy: Slow cooking allows the steak’s juices to stay intact.

When done on a Weber kettle, you also get the bonus of that authentic charcoal-fired, smoky flavor.

Essential Tools and Ingredients

Before you start, make sure you have everything you need to achieve the perfect reverse-seared ribeye.

Tools:

• Weber Kettle Grill (57 cm or larger)
• Charcoal chimney starter
• Lump charcoal or briquettes
• Fire lighters
• Cooking grate
• Drip tray
• Grill tongs
• Meat thermometer or wireless probe (like Inkbird)
• Foil for resting

Ingredients:

• 1 large ribeye steak (1.2 kg or 2.5 lbs, about 1.5-2 inches thick)
• Olive oil
• Beef rub or seasoning (like Beef Bounce Rub)

Step 1: Setting Up the Weber Kettle

1. Start the Charcoal: Place 2-3 fire lighters at the bottom of the grill, then light them. Position the charcoal chimney on top and fill it halfway with briquettes or lump charcoal. Wait 10-15 minutes for the coals to become red-hot.
2. Prepare for Indirect Heat: Pour the lit coals onto one side of the grill. This creates a hot zone for searing later and a cooler zone for slow cooking. Place a drip tray on the cooler side to catch any steak juices.
3. Vent Control: Open the bottom and top vents fully to allow maximum airflow. Once the grill reaches 150°C (300°F), you’re ready to cook.

Pro Tip: Place a chunk of oak or bourbon barrel wood on the coals for an extra layer of smoky flavor.

Step 2: Preparing the Ribeye Steak

1. Trim the Steak: Remove any loose, dangling pieces of fat or meat to prevent them from burning.
2. Oil the Steak: Lightly coat the steak in olive oil to help the rub stick.
3. Season Generously: Use a flavorful beef rub like Beef Bounce Rub. Season all sides thoroughly, including the edges.
4. Insert the Probe: Insert a wireless probe into the thickest part of the steak to monitor the internal temperature.

Pro Tip: For a well-balanced flavor, season the steak at least 30 minutes before cooking to allow the rub to penetrate the meat.

Step 3: Slow Cook the Steak (The Reverse Sear Process)

1. Place the Steak on the Cool Side: Position the steak on the side of the grill away from the coals. This prevents direct heat and allows slow, even cooking.
2. Control the Temperature: Close the lid with the vent over the steak (opposite the fire). Adjust the bottom vent to maintain a consistent temperature of 150°C (300°F).
3. Monitor Cooking Progress: The steak’s internal temperature will gradually rise. For medium-rare, target 52°C (125°F) before searing.
4. Flip Halfway Through: After 25 minutes, flip the steak to ensure even cooking on both sides.

Pro Tip: Don’t rush. The slow cook process takes 45-50 minutes but guarantees a tender, juicy steak.

Step 4: Rest the Steak

1. Remove the Steak: Once the internal temperature reaches 52°C (125°F), take the steak off the grill.
2. Wrap in Foil: Loosely wrap the steak in foil to preserve heat while it rests for 15-20 minutes.
3. Prepare the Grill for Searing: Spread the remaining coals out and add fresh briquettes on top. Wait for them to become red-hot.

Pro Tip: Resting is essential. It allows the juices to redistribute, ensuring a juicy steak.

Step 5: The Sear (The Moment of Glory!)

1. Sear on High Heat: Place the steak directly over the red-hot coals. Sear each side for 60-90 seconds until a beautiful golden crust forms.
2. Keep it Moving: Rotate the steak as it sears to prevent sticking and achieve an even crust.
3. Final Check: Check the internal temperature with an instant-read thermometer. For medium-rare, it should be 55-57°C (130-135°F).

Pro Tip: For extra flavor, baste the steak with melted garlic butter during searing.

Step 6: Slice and Serve

1. Rest Again (Optional): If the steak feels too hot to slice, rest for another 5 minutes.
2. Slice Against the Grain: Use a sharp knife to slice the steak against the grain for the most tender bites.
3. Serve Immediately: Enjoy the steak fresh off the grill. Pair it with garlic mashed potatoes, grilled asparagus, or a classic Caesar salad.

Pro Tip: Drizzle steak with a finishing salt or herb butter for an extra burst of flavor.

Common Mistakes to Avoid

• Skipping the Rest Period: Without resting, the juices will escape when you cut the steak.
• Not Using a Thermometer: Guessing internal temperatures can lead to overcooking.
• Opening the Lid Too Often: This disrupts the cooking temperature and airflow.

FAQs About Reverse Searing

1. Can I reverse sear other cuts of beef?
Yes! While ribeye is ideal, you can reverse sear sirloin, porterhouse, or tomahawk steaks.

2. What’s the best temperature for reverse searing?
For a medium-rare finish, target an internal temperature of 52°C (125°F) before searing.

3. Why use a Weber instead of a pan?
The Weber’s charcoal imparts a rich, smoky flavor you can’t get from a pan.

Conclusion: Master the Art of the Reverse Sear

Mastering the reverse sear on a Weber means you’ll never settle for mediocre steak again. This method delivers steakhouse-quality flavor and texture every time. With a bit of patience, precise temperature control, and the right seasoning, you’ll impress friends and family with a perfectly cooked ribeye.

Follow this step-by-step guide, avoid common mistakes, and you’ll be on your way to steak perfection.

Ready to fire up your Weber? Get your ribeye, gather your tools, and enjoy the best steak you’ve ever cooked.