Main · Beef

Reverse Sear Ribeye + Herb Butter

Posted March 12, 2026

The most reliable way to cook a thick ribeye. Low and slow over indirect oak heat, then seared hard over live coals and finished with a melting garlic herb butter. This method gives you edge-to-edge medium-rare every single time.

Time 85-90 min
Serves 2
Crowd Wow High
Mess Medium
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Reverse Sear Ribeye + Herb Butter
Cook Surface
OakStoke grill grate, tongs, wire rack + sheet pan (for dry brine), instant-read thermometer, cutting board
Fire
Two-zone indirect fire at 225-250°F for the low-and-slow phase, then build direct high-heat coals as close to the grate as possible for the final sear

Ingredients

Steak

  • 1 bone-in ribeye, 1.5 to 2 inches thick (28-32 oz)
  • 1.5 tsp kosher salt
  • 1 tsp coarse black pepper
  • 0.5 tsp garlic powder

Herb Butter

  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh flat-leaf parsley, chopped
  • 0.5 tsp flaky sea salt
  • Zest of half a lemon

Cook Steps

1
Season the ribeye on all sides with kosher salt, pepper, and garlic powder. Place on a wire rack over a sheet pan and refrigerate uncovered for at least 45 minutes (up to 24 hours). Pull it out 30 minutes before cooking.
2
Mix all herb butter ingredients together in a small bowl. Roll in plastic wrap into a log and refrigerate until needed.
3
Build an indirect two-zone fire targeting 225-250°F on the cool side. Place the ribeye on the indirect side, close the lid, and cook until internal temp reaches 115-120°F (45-60 minutes).
4
Pull the steak and tent loosely with foil. Stoke your direct coals as hot as possible and let them rip for 5-8 minutes.
5
Sear the ribeye over direct oak coals for 60-90 seconds per side. Stand it on the fat cap edge too. Pull at 128-130°F internal.
6
Immediately place a thick slice of herb butter on top. Rest 5-7 minutes on a cutting board.
7
Slice against the grain, add another knob of butter, finish with flaky salt, and serve.

Pitmaster Notes

Oak wood is the move for beef. It burns clean with enough smoke presence to complement the fat in the ribeye without burying it.

The reverse sear eliminates the gray overcooked band you get from a traditional hard sear, because the meat is already close to temp before it ever touches the fire.

Bone-in gives you a natural buffer during the low phase.

Herb butter freezes well for up to 2 months, make a big batch.

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