Grilling Steak Reverse Sear Garlic Butter

Reverse‑Sear Ribeye on a Pellet Grill with Garlic Herb Butter

Name: Reverse‑Sear Ribeye on a Pellet Grill with Garlic Herb Butter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 steaks Ribeye steaks; 1 tbsp Olive oil; 2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbsp Grapeseed oil (or other high smoke-point oil); 4 tbsp Unsalted butter; 3 cloves Garlic cloves, minced; 2 tbsp Fresh herbs (parsley and thyme), chopped

A classic reverse-sear ribeye finished with a lemony garlic-herb butter for a deeply smoky interior and an unbeatable crust. Cook low and slow on a pellet grill, then blast over high heat (or a hot cast-iron) to develop a crisp sear and finish with the fragrant butter.

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Prep: 15m · Cook: 40m · Total55 mins

DifficultyMedium

Serves2

AuthorJake

Reverse‑Sear Ribeye on a Pellet Grill with Garlic Herb Butter

Ingredient Spotlight

Grapeseed oil (or other high smoke-point oil)

Grapeseed oil is a neutral, light oil pressed from the seeds of grapes (a byproduct of winemaking) with a relatively high smoke point, making it suitable for searing and high-heat cooking. It has a mild, slightly nutty aroma and little discernible flavor, so it won’t interfere with the taste of the steak. Find it in most grocery or health-food stores and online; good substitutes are refined avocado oil, refined sunflower oil, canola oil, or peanut oil for similar heat tolerance and neutral flavor.

Jake's note

"This technique highlights the pellet grill's smoke flavor while giving you precise control over doneness. It shines for special dinners or whenever you want steakhouse results at home."

Reverse‑Sear Ribeye on a Pellet Grill with Garlic Herb Butter

Ribeye is the kind of steak that rewards patience: the reverse-sear on a pellet grill gives you a gently smoky, evenly cooked interior while keeping the exterior ready to accept a textbook crust. This version leans on the pellet grill’s steady convection heat to coax connective tissue toward tenderness without overshooting the center, and then uses a blast of high heat—either the grill’s searing mode or a screaming cast-iron pan—to caramelize the fat cap and form a deep Maillard crust. The lemony garlic‑herb butter brightens the rich, beefy flavor and melts into the crust so each bite carries savory, herbal aroma with a faint citrus lift.

If you cook ribeyes regularly, you’ll appreciate how forgiving the reverse‑sear is with thickness and timing: pull at 115–120°F for medium‑rare and finish to about 130–135°F, and even a 1.5‑inch steak becomes evenly rosy from edge to center. Salt early to season deeply, and use a neutral high‑smoke oil for the sear so the butter can do the aromatic finishing work without burning. This approach is ideal for anyone who wants restaurant-level texture and flavor at home—minimal fuss, maximum return on a great piece of beef.

Plan your timing

Enter your target meal time:

6:00 pm–6:11 pm→Bring steaks to room temperature and season

6:11 pm–6:22 pm→Low-temperature smoke on the pellet grill (reverse cook)

6:22 pm–6:33 pm→High-heat sear for a perfect crust

6:33 pm–6:44 pm→Make and finish with garlic-herb butter

6:44 pm–6:55 pm→Rest, slice, and serve

Ingredients

Yield

Instructions

Bring steaks to room temperature and season

Remove the ribeyes from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry, rub with olive oil, then generously season both sides with kosher salt and freshly ground black pepper to promote an even crust.

For this step

2 steaksRibeye steaks
1 tbspOlive oil
2 tspKosher salt
1 tspFreshly ground black pepper

Bring steaks to room temperature and season

Low-temperature smoke on the pellet grill (reverse cook)

Preheat your pellet grill to 225°F (107°C) and place steaks on the grates away from direct flame so they gently smoke. Cook until the internal temperature is about 10–15°F (6–8°C) below your final target: for medium-rare pull at 115–120°F, for medium pull at 125–130°F; expect roughly 20–40 minutes depending on thickness (≈20–30 min for 1" steaks, 30–40+ min for 1.5"+). Use a probe or instant-read thermometer for accuracy rather than relying only on time.

High-heat sear for a perfect crust

Increase the pellet grill to its highest searing setting (450–550°F / 232–288°C) or transfer steaks to a screaming-hot cast-iron skillet on the grill. Add grapeseed oil and sear each side 45–90 seconds until a deep brown crust forms and the internal temp reaches your final target (about 130–135°F for medium-rare, 140°F for medium). Flip once; avoid pressing the steak so juices stay locked in.

For this step

1 tbspGrapeseed oil (or other high smoke-point oil)

Make and finish with garlic-herb butter

While searing (or immediately after), melt unsalted butter in a small pan or on a cooler part of the grill, then stir in minced garlic and chopped parsley and thyme until fragrant—about 30–60 seconds (don’t let the garlic burn). Spoon or baste the warm garlic-herb butter over the steaks right after searing so it melts into the crust and adds aroma.

For this step

4 tbspUnsalted butter
3 clovesGarlic cloves, minced
2 tbspFresh herbs (parsley and thyme), chopped

Rest, slice, and serve

Transfer steaks to a cutting board and tent loosely with foil; rest 5–10 minutes to let juices redistribute. Slice against the grain, spoon any remaining garlic-herb butter over top, and serve immediately for best texture and flavor.

Tips from the kitchen

Bring Steaks to Room Temp

Allow 30–45 minutes so the interior warms slightly; starting closer to room temperature shortens low‑temp cooking and yields a more even cook.

Salt Early, Salt Liberally

Apply kosher salt before the low‑temperature smoke so it draws in, seasons through, and helps form a better crust during the final sear.

Use Accurate Thermometers

Rely on a probe and an instant‑read thermometer rather than time—the reverse‑sear is about target temps (pull 10–15°F under your final target) not minutes.

Protect Butter From Burn

Melt butter and add garlic off direct heat or on a cool grill zone so the garlic softens and flavors the butter without turning bitter.

Sear Hot, Quick, Confident

Blast heat and flip only once; 45–90 seconds per side on a screaming hot surface produces a deep crust without overcooking the center.

Rest Before Slicing

Tent loosely for 5–10 minutes so juices redistribute—slice against the grain for the most tender mouthfeel.

Variations & substitutions

Citrus‑Forward Butter

Add a teaspoon of lemon zest and a few drops of lemon juice to the garlic‑herb butter for a brighter finish that cuts the richness of the ribeye.

Stronger Smoke Profile

Use hickory or mesquite pellets and smoke at 225°F for a little longer to amplify smoke character—reduce searing time slightly if the exterior darkens too much.

Dairy‑Free Herb Oil

Swap the butter for a warm herb‑infused olive oil with lemon and garlic for a dairy‑free finish that still delivers gloss and flavor.

Umami Compound Butter

Fold in a small amount of finely minced anchovy or a teaspoon of soy sauce into the butter for a savory, steakhouse‑style boost.

Storage & make-ahead

Store leftover cooked ribeye in an airtight container in the refrigerator for up to 3 days; keep any extra garlic‑herb butter separate if possible. To reheat, warm gently in a 250°F oven or in a steam‑assisted skillet (covered) until the center reaches about 110–120°F—avoid microwaving, which overcooks and dries the steak. Make the garlic‑herb butter ahead and chill; bring it to room temperature before spooning over hot steak.

What to serve with it

Serve with roasted fingerling potatoes or a skillet of charred Brussels sprouts to complement the beefy richness, and add a simple arugula salad with lemon vinaigrette for brightness. For drinks, pair with a full‑bodied red like Cabernet Sauvignon or a smoky bourbon cocktail; plate steaks on warm dishes and spoon the garlic‑herb butter over the sliced meat just before serving, finishing with flaky sea salt.

Frequently asked questions

Can I use a gas or charcoal grill instead of a pellet grill?

Yes—on a gas grill, set up an indirect low‑heat zone and use a smoker box with wood chips for smoke; on charcoal, bank coals to one side and maintain low heat for the reverse cook, then move onto direct coals for the sear.

How thick should the ribeye be for this method?

Aim for 1–1.5 inches; thinner steaks will cook very quickly and are harder to time with a reverse sear, while thicker steaks (1.5″+) benefit most from the low‑and‑slow approach to reach even doneness.

What if I don't have a cast‑iron skillet for the sear?

You can sear directly on very hot grill grates or use a stainless‑steel pan; the key is high, even heat and a neutral oil with a high smoke point to develop the crust.

How do I avoid burnt garlic in the butter?

Add minced garlic to melted butter off direct heat or on a cooler grill zone and cook just until fragrant (30–60 seconds); if garlic browns, it will taste bitter—remove from heat immediately.

Can I cook to a higher doneness?

Yes—simply adjust your pull and finish temps (pull about 10–15°F below your final target); remember that ribeye’s marbling helps keep it juicy even at higher temps, but the best texture is usually at medium‑rare to medium.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

2 servings

Step 1: Bring steaks to room temperature and season

Ribeye steaks2 steaks
Olive oil1 tbsp
Kosher salt2 tsp
Freshly ground black pepper1 tsp

Step 3: High-heat sear for a perfect crust

Grapeseed oil (or other high smoke-point oil)1 tbsp

Step 4: Make and finish with garlic-herb butter

Unsalted butter4 tbsp
Garlic cloves, minced3 cloves
Fresh herbs (parsley and thyme), chopped2 tbsp

Nutrition Facts

Per serving: 1 steak

Calories1021

Total Fat80.7g

Saturated Fat33.3g

Trans Fat1.6g

Polyunsaturated Fat6g

Monounsaturated Fat25.8g

Total Carbohydrates8.3g

Dietary Fiber0.5g

Total Sugars0g

Protein66.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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