Grilled Reverse Sear Ribeye with RUB PRIME STEAK

How to Make Grilled Reverse Sear Ribeye with RUB PRIME STEAK

1. 1

   Step 1: Season and bring to room temperature

   Pat steaks very dry with paper towels. Evenly rub both sides with RUB PRIME STEAK, then sprinkle the kosher salt and freshly ground black pepper. Let the steaks sit at room temperature 30–60 minutes (this helps them cook evenly); if you’re short on time, 20 minutes is acceptable.

   For this step

   • 2 steakbone-in ribeye steaks (about 16 oz / 450 g each)
   • 2 tablespoonsRUB PRIME STEAK
   • 2 teaspoonskosher salt
   • 1 teaspoonfreshly ground black pepper
   
2. 2

   Step 2: Low-and-slow (reverse sear) to target internal temp

   Set your grill for indirect cooking at 225°F (107°C) or preheat an oven to 225°F (107°C). Place the steaks on the cool side of the grill or on a wire rack set over a baking sheet in the oven. Insert a probe or use an instant-read thermometer and cook until the internal temperature reaches 110–115°F (43–46°C) for medium-rare — typically 25–45 minutes depending on thickness. Remove when in range.
   
3. 3

   Step 3: Preheat the sear zone

   While steaks approach target temp, preheat your sear surface: open-flame grill set to 500–600°F (260–316°C) for direct searing or a heavy cast-iron skillet over high heat until smoking. Lightly brush the steaks with neutral oil just before searing to promote a quick browning.

   For this step

   • 2 tablespoonsneutral oil (grapeseed or canola)
4. 4

   Step 4: Sear and baste for a deep crust

   Sear the steaks over direct high heat or in the hot skillet 45–90 seconds per side, turning only once, until a deep brown crust forms. In the last 30–60 seconds, add the butter, smashed garlic and thyme to the pan (or a small cast-iron skillet placed on the grill beside the steaks) and spoon the melted butter over the steaks to baste. Pull steaks when internal temperature reaches about 125°F (52°C) for a perfect medium-rare after resting.

   For this step

   • 2 tablespoonsunsalted butter
   • 4 clovesgarlic cloves, smashed
   • 4 sprigsfresh thyme sprigs
   
5. 5

   Step 5: Rest and finish

   Transfer steaks to a cutting board and tent loosely with foil for 5–10 minutes to allow carryover cooking and juices to redistribute. Sprinkle with flaky sea salt to taste, slice against the grain if desired, and serve immediately.

   For this step

   • 1/2 teaspoonflaky sea salt (optional, to finish)

1. Pat steaks very dry with paper towels. Evenly rub both sides with RUB PRIME STEAK, then sprinkle the kosher salt and freshly ground black pepper. Let the steaks sit at room temperature 30–60 minutes (this helps them cook evenly); if you’re short on time, 20 minutes is acceptable.
2. Set your grill for indirect cooking at 225°F (107°C) or preheat an oven to 225°F (107°C). Place the steaks on the cool side of the grill or on a wire rack set over a baking sheet in the oven. Insert a probe or use an instant-read thermometer and cook until the internal temperature reaches 110–115°F (43–46°C) for medium-rare — typically 25–45 minutes depending on thickness. Remove when in range.
3. While steaks approach target temp, preheat your sear surface: open-flame grill set to 500–600°F (260–316°C) for direct searing or a heavy cast-iron skillet over high heat until smoking. Lightly brush the steaks with neutral oil just before searing to promote a quick browning.
4. Sear the steaks over direct high heat or in the hot skillet 45–90 seconds per side, turning only once, until a deep brown crust forms. In the last 30–60 seconds, add the butter, smashed garlic and thyme to the pan (or a small cast-iron skillet placed on the grill beside the steaks) and spoon the melted butter over the steaks to baste. Pull steaks when internal temperature reaches about 125°F (52°C) for a perfect medium-rare after resting.
5. Transfer steaks to a cutting board and tent loosely with foil for 5–10 minutes to allow carryover cooking and juices to redistribute. Sprinkle with flaky sea salt to taste, slice against the grain if desired, and serve immediately.