# Grilled Reverse Sear Ribeye with RUB PRIME STEAK

> A foolproof reverse-sear ribeye that pairs a gentle low-and-slow cook with a blazing hot finish to produce an even medium-rare interior and an irresistible crust. Uses RUB PRIME STEAK for a bold, savory crust — finish on a hot grill or cast-iron for restaurant-style results at home.

Canonical URL: https://www.topshelf.recipes/recipes/grilled-reverse-sear-ribeye-rub-prime-steak

## Author

Jake Woods

https://www.topshelf.recipes/chef/jake-woods

Published: June 27, 2026

Last Updated: September 28, 2026

## About This Recipe

There’s a quiet confidence to a well-executed reverse-sear ribeye: gentle, patient heat through the thick steak followed by an instant, ferocious sear gives you an even medium-rare interior and a restaurant-level crust every time. Using bone-in ribeyes amplifies beefy flavor and the RUB PRIME STEAK seasoning builds a savory, slightly peppery bark that stands up to the butter-and-herb finish. The low-and-slow phase lets connective tissue relax without overcooking the exterior, which is why this method so reliably produces tender steaks even on cuts an inch-and-a-half thick or more.

This version is for home cooks who want the drama of a steakhouse plate without improvising temperatures or agonizing over timing. It’s forgiving — the internal targets (110–115°F before sear) create plenty of buffer for carryover cooking — and the butter, smashed garlic, and thyme baste at the end adds a glossy richness that contrasts with the crust. Whether you’re feeding two for a special weeknight or using this as the centerpiece for guests, the technique is repeatable and scalable, and it rewards small attentions like drying the meat well and resting it properly.

## Recipe Information

- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 2
- Difficulty: Medium
- Category: Grilling

## Ingredients

### Season and bring to room temperature

- 2 steak bone-in ribeye steaks (about 16 oz / 450 g each)
- 2 tablespoons RUB PRIME STEAK
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper

### Preheat the sear zone

- 2 tablespoons neutral oil (grapeseed or canola)

### Sear and baste for a deep crust

- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, smashed
- 4 sprigs fresh thyme sprigs

### Rest and finish

- 1/2 teaspoon flaky sea salt (optional, to finish)

## Ingredient Guide

### RUB PRIME STEAK

This reads like a proprietary or commercial steak seasoning blend (a steak rub) rather than a single pantry staple; such blends are common in butcher shops and specialty spice brands in the U.S. and typically combine coarse salt, cracked pepper, garlic/onion powders, paprika and sometimes sugar or herbs. It tastes savory and umami-forward with peppery and smoky notes depending on the formulation, and aroma varies by added spices. Find it at specialty meat counters, gourmet grocery stores, or online; substitute with a simple homemade mix (coarse kosher salt + freshly ground black pepper + garlic powder + smoked paprika, or use Montreal steak seasoning) adjusted to taste.

### flaky sea salt (optional, to finish)

Flaky sea salt (e.g., Maldon) is a finishing salt made from evaporated seawater that forms light, crunchy pyramidal flakes prized for texture and a clean, briny flavor rather than pure saltiness. It originated in coastal salt-making traditions (Maldon from England is a well-known example) and is used to add a delicate crunch and pronounced burst of salt on finished dishes. You can find it at most supermarkets, gourmet shops, or online; substitute with fleur de sel or use coarse kosher salt in a pinch but use slightly less and expect a different texture and mouthfeel.

## Instructions

### 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.

### 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. 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.

### 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.

### 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.

## Nutrition

Estimated nutrition per serving (1 serving):

- Calories: 1229 kcal
- Protein: 74.8 g
- Carbohydrates: 10.9 g
- Fat: 98.8 g
- Saturated Fat: 38.9 g
- Fiber: 2.9 g
- Sugar: 2.3 g
- Added Sugars: 1.5 g
- Cholesterol: 317 mg
- Sodium: 3767.9 mg
- Potassium: 1211.4 mg
- Calcium: 85.9 mg
- Iron: 10.7 mg

## Tips

### Choose the Right Ribeye

Pick steaks at least 1.25–1.5 inches thick and bone-in if possible; the bone insulates and helps even cooking while adding flavor.

### Use a Reliable Thermometer

A probe thermometer is invaluable for the reverse sear — it prevents guesswork and lets you remove the steak at 110–115°F for perfect medium-rare after searing.

### Pat Steaks Bone Dry

Thoroughly dry both sides with paper towels before seasoning so the rub adheres and the Maillard reaction happens quickly during the sear.

### Mind the Rest Time

Rest steaks 5–10 minutes tented with foil; this equalizes juices and completes carryover cooking, so slice only after that short pause.

### Control Your Sear

Keep the sear surface screaming hot and brush the steaks lightly with neutral oil right before laying them down to ensure an immediate crust without steaming.

## Variations and Substitutions

### Dry-Aged Ribeye Upgrade

If you can source a dry-aged ribeye, follow the same method but reduce added salt slightly; dry-aging intensifies beef flavor and the rub becomes more of an accent.

### Herb-Garlic Compound Butter

Skip the basting stage and finish steaks with a slice of compound butter (parsley, chives, lemon zest) to add freshness and a glossy finish as the butter melts over the resting meat.

### Smoky Coffee Rub Twist

Mix a tablespoon of finely ground coffee into the RUB PRIME STEAK for an earthy, slightly bitter edge that deepens the crust without overpowering the beef.

### Boneless or Alternate Cuts

You can use boneless ribeye, striploin, or even a thick sirloin; adjust cook time (thinner cuts hit target temp faster) but keep reverse-sear temperatures the same.

## Notes

This method is perfect for special-occasion dinners or weekend grilling when you want a foolproof, restaurant-quality steak. Home cooks will love the control the reverse sear gives over doneness and the reliably deep crust.

### Storage and Make-Ahead

Store cooled leftover steak in an airtight container in the refrigerator for up to 3 days; slice before storing if you plan to use it cold in salads or sandwiches. To reheat while preserving medium-rare doneness, warm gently in a 250°F oven until just warmed through (10–15 minutes) or finish in a hot skillet with a little butter for 30–60 seconds per side; avoid microwaving which overcooks edges.

### Serving Suggestions

Serve alongside creamy smashed Yukon golds or charred broccolini to cut the richness, and offer a bright condiment like chimichurri or a red wine reduction to add acidity. For drinks, pair with a full-bodied red such as Cabernet Sauvignon, Malbec, or a bold Syrah; present the steak sliced against the grain with the bone intact on the plate for visual impact.

## Frequently Asked Questions

### Can I use boneless ribeye instead of bone-in?

Yes — boneless ribeye works fine with the same method, though it may cook a little faster; monitor internal temperature closely and remove at the same 110–115°F target before searing.

### What if my steaks pass 115°F during the slow cook?

If they exceed the target slightly, sear immediately to arrest further temperature rise; thicker steaks have more buffer, but thin ones can approach final temp quickly, so be ready.

### How do I get the deepest crust possible?

Ensure the surface is bone-dry, use a high smoke-point oil, and sear on a screaming-hot surface for short intervals without flipping repeatedly; a single flip maximizes stable contact and browning.

### Can I reverse sear on a gas grill?

Absolutely — set one burner to low for indirect cooking and another to high for the sear, or move steaks between the cool and hot zones as described in the recipe.

### What can I substitute for RUB PRIME STEAK?

Use a mix of kosher salt, ground black pepper, smoked paprika, garlic powder, and a touch of brown sugar to mimic the rub’s savory-sweet profile, adjusting proportions to taste.

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