If you want to take your steak game to the next level, Reverse Seared Steak is the method that delivers big flavor with an incredible crust and the perfect doneness.

Reverse seared steaks, sliced on cutting board.

Reverse Searing Steak is one of our favorite ways to grill ribeyes—slow-smoked for flavor, then seared for that irresistible steakhouse finish right in your own backyard. Once you try it, you may never go back to your old steak routine.

Whether you’re grilling for a special occasion or just want to treat yourself, this slow cooking process will make you feel like a pro pitmaster.

Why You’ll Love This Recipe

Unbeatable Flavor & Crust: The slow smoking builds deep flavor while the sear locks in juices and adds that crave-worthy crust.
Perfect Doneness Every Time: The reverse sear method gives you total control—not overcooked, just juicy, evenly cooked steak throughout.
Steakhouse Quality at Home: You don’t need a fancy setup—just your grill, a cast iron skillet or griddle, and a digital thermometer.

Ingredients for Ribeye Steak

Ribeye Steaks: Filet Mignon, T-Bone Steak or New York Strip Steak
Olive Oil
Out Grilling Sweet BBQ Rub: Or Kosher Salt + Black Pepper
Beef Tallow, Butter or Avocado Oil

How to Reverse Sear Steak

2 ribeye steaks seasoned with Out Grilling Rub.

Season the Steaks
Pat steaks dry with paper towels. Drizzle both sides of the steaks with olive oil and sprinkle generously with Out Grilling Sweet BBQ Rub. Let them rest at room temperature while you preheat the grill.

Smoke the Steaks
Set your grill to 250° and add hardwood chunks like hickory for rich smoke flavor. Place steaks on the grates, close the lid, and smoke for 5 minutes per side, or until internal temperature reaches 115° using a digital meat thermometer.

Sear for the Finish
Preheat a cast iron skillet over high heat or flat top griddle until it’s smoking hot. Add beef tallow or butter for searing. Sear steaks on each side for 1-2 minutes to form a golden crust. Cook until steaks reach desired internal temperature. We pull ours at 130°– 135° for medium rare.

2 reverse seared steaks om a rimmed pan.

Rest Allowing the steaks to rest for a few minutes will keep the insides juicy.

Slice with a sharp knife and serve immediately.

Recipe Notes

Steak Cooking Temperatures:
- Rare: 125°
- Medium Rare: 130°–135°
- Medium: 140°–145°
- Medium Well: 150°–155°
- Well Done: 160°+
Rest Before Serving: Always rest steaks for 5–10 minutes after cooking to lock in juices.
Storage: Place leftovers in an airtight container and refrigerate for 2-3 days.
Reheating Leftover Steak: For best results, reheat in a buttered skillet over medium heat or until warmed through.

Alternate Cooking Methods for Reverse Seared Steak

Oven: Slow cook steak on a rimmed baking sheet at 250° until steak reaches 115°. Sear in a hot pan with melted butter.
Sous Vide: This method involves cooking the steak in a water bath and then seared in a hot pan to get the crisp exterior. Check out this sous vide tri tip for step by step directions.

More Steak Recipes You Will Love

Garlic Butter Steaks – Grilled steaks topped with a rich garlic herb butter— with fresh garlic cloves and rosemary. Easy enough for weeknights, impressive enough for company.
Cilantro Lime Steak and Shrimp – Surf and turf with a zesty twist. Grilled steak and shrimp tossed in a bold cilantro lime marinade.
Ribeyes with Grilled Onions – Juicy ribeye steaks finished with sweet, smoky grilled onions—perfect for weekend grilling sessions.

Reverse seared steaks on a cutting board, sliced.

Take Your Steak Nights to the Next Level

There’s just something about the reverse sear that makes steak night feel like a serious upgrade. Whether you’re planning a backyard date night, a Father’s Day feast, or just want a no-fail way to cook a perfectly tender ribeye, this recipe delivers. Fire up the grill or smoker and give it a go—you won’t believe how good steak can be at home.

Let us know how it turns out—leave a comment and rate the recipe!

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