Recipes and Cooking Reverse-Seared Grilled Ribeye Steaks 2.0 (1) 1 Review This new method to grill steaks results in the best crust and juiciest center you've ever cooked. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 3, 2019 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 1 hrs Servings: 8 Jump to Nutrition Facts Ingredients 4 1.25-1.5 inch bone-in or boneless beef ribeye steaks 2 teaspoon kosher salt 1 ½ tablespoon extra-virgin olive oil 1 ½ teaspoon coarsely ground black pepper Directions Trim steak's outer fat to 1/4-inch or less. Sprinkle steaks evenly with salt; set on a wire rack in a shallow pan. Chill, uncovered, 4 to 48 hours. Prepare grill for indirect heat (see tip). Meanwhile, pat steaks dry, rub with oil, then season evenly with pepper. Let stand at room temperature while grill heats. Grill steaks, covered, over indirect low heat (300°F) 15 to 20 minutes or until an instant-read thermometer inserted in centers of steaks reaches 100°F. Transfer steaks to a platter; let stand about 20 minutes while preparing grill for high heat. Finish steaks by searing on grill over direct high heat.For gas:Ignite center burner and increase heat to high (450°F to 500°F).For charcoal:Open vents, reignite coals by adding additional briquettes, spread coals evenly over grate, and let burn to high (450°F to 500°F) with rack in place. If using hardwood charcoal, light new charcoal using a chimney then add to the grill. Grill steaks, covered, 4 to 5 minutes or until well-browned and crusty and an instant-read thermometer reaches 130°F for medium-rare, turning often. Let steaks stand 5 minutes before slicing. Serves 8. Carson Downing Indirect Heat For gas: Light all burners to preheat the grill. Turn off the center burner to create a cool zone below steaks for indirect cooking. If your grill doesn't have a temperature gauge, use an oven thermometer to monitor the heat. For charcoal: Ignite briquettes (50 to 75 for a 22-inch grill) with vents open. Once covered with ash, bank half the coals on opposite sides of the grate, leaving a cool zone in the middle for indirect cooking. Set rack in place. Rate it Print Nutrition Facts (per serving) 531 Calories 44g Fat 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 531 % Daily Value * Total Fat 44g 56% Saturated Fat 18g 90% Cholesterol 137mg 46% Sodium 391mg 17% Protein 35g Calcium 21.2mg 2% Iron 3.4mg 19% Potassium 456mg 10% Fatty acids, total trans 3g Folate, total 6mcg Vitamin B-12 3mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.