Reverse Sear Ribeye Steak on the BBQ
Thick ribeyes cooked gently by indirect heat, then seared hard for a deep crust and an even pink centre.
- Time1 hr 30
- LevelMedium
- Costabout £7.50 a head
- Oven110°C (90°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 403kcal
- 0.8gcarbs
- 0.2gof which sugars
- 34.2gfat
- 16.2gsaturates
- 22.5gprotein
- 0.5gfibre
- 6.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Salt the steaks on both sides and leave them uncovered on a rack for 45 minutes at room temperature, or up to a day in the fridge. Pat dry and rub with the oil and pepper.
- 2
Set the barbecue up with two zones: coals piled on one side, or half the burners off on gas. Aim for 120C on the cool side with the lid on.
- 3
Put the steaks on the cool side and close the lid. Cook for 30 to 40 minutes, turning once, until a probe in the centre reads 45C for medium rare, or 50C for medium.
35 min - 4
Open the vents or turn the gas to high and get the hot side roaring. Sear the steaks directly over the heat for 1 to 2 minutes a side, until a dark crust forms, with the fat edges pressed down for a few seconds.
- 5
Move the steaks to a warm plate. Top with the butter, garlic and thyme and rest for 5 minutes. They will finish at about 52C to 54C for medium rare.
5 min - 6
Slice against the grain and spoon the buttery juices over. For an indoor version, bake on a rack at 110°C (90°C fan) then sear in a very hot, dry cast iron pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
