Perfect Reverse Sear Ribeye Steak
For me, a Slow Roast Leg of Lamb isn’t just a meal—it’s a connection to family, tradition, and the warmth of gathering around a table with loved ones.
The reverse sear method delivers a beautifully tender and flavour-packed ribeye steak. Smoking the steak low and slow on a Hark Chubby Smoker before finishing with a searing grill on the firebox results in a perfect crust and juicy interior. This method is ideal for ensuring even cooking and maximum tenderness, especially for thick cuts like a 2-inch (approx. 0.9 kg) bone-in ribeye steak.In this guide, you'll learn how to master the reverse sear technique using the Hark Chubby Smoker. We'll dive into the unique qualities of the ribeye cut, explore the difference between bone-in and boneless steaks, and provide a steak doneness chart to help you achieve the perfect cook.
The Ribeye Steak – Flavour and Tenderness Profile
The ribeye steak is prized for its rich marbling and intense beefy flavour. It’s one of the most tender cuts of beef, coming from the rib section, specifically between ribs six and twelve. This marbling ensures the meat stays juicy, making it perfect for grilling and smoking.
The ribeye is a thick, well-balanced cut offering both the buttery smoothness of its fat content and a melt-in-your-mouth tenderness. The outer edge has a beautiful layer of fat that crisps up during grilling, giving you a perfect combination of tender meat and crispy fat.
Bone-In vs. Boneless Ribeye Steak
When deciding between bone-in and boneless ribeye, it’s important to know the difference. A bone-in ribeye typically offers more flavour as the bone helps to retain moisture during cooking and adds a subtle richness. The bone also helps the meat cook more evenly, especially during the slow-smoking process.
On the other hand, a boneless ribeye cooks slightly faster and is easier to sear on the grill. While both cuts are delicious, a bone-in ribeye has that extra depth of flavour that pairs perfectly with a reverse sear technique.
Equipment
Iron Bark Wood
Heat Resistant Gloves
Long Tongs
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Fireboard 2 Drive
Ingredients
1 bone-in ribeye steak (2-inch thick, approximately 0.9kg)
Aldergrills Basic Bish Rub
Olive oil (for searing)
Fresh herbs (optional for garnish)
Method
STEP 1Generously apply the Aldergrills Basic Bish Rub on all sides of the ribeye, ensuring the rub penetrates the meat. The salt will draw moisture out, which then mixes with the rub to form a savoury crust during cooking.
STEP 2Preheat your Hark Chubby Smoker to around 120°C (250°F). Use a mix of charcoal and Iron Bark wood to create clean, blue smoke. For ribeye, alder or oak wood works beautifully as they add a mild smokiness that complements the beef’s natural flavours without overpowering them.
STEP 3Place your seasoned ribeye steak on the smoker grates. Smoke the steak indirectly for about 1 to 1.5 hours, or until the internal temperature reaches 50-52°C (122-125°F) for medium-rare.
STEP 4Once the ribeye reaches the desired internal temperature, transfer it to the Hark Chubby’s firebox for a high-heat sear. You want the temperature here to be at least 260°C (500°F). Add a drizzle of olive oil to the steak, and sear it for 1-2 minutes on each side, developing that deep, caramelised crust.
STEP 5Remove the steak from the firebox and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.
Notes
If you don’t have an offset smoker, you can still use the reverse sear method with other equipment:
- Charcoal Grill: Set up a two-zone fire, with coals on one side and indirect heat on the other. Smoke the ribeye on the cooler side, then move it over the direct heat for searing.
- Gas Grill: Similar to a charcoal grill, preheat one side to high heat for searing, and keep the other side cooler for smoking.
- Oven: Preheat the oven to 120°C (250°F) and roast the ribeye on a wire rack until it reaches an internal temp of 50-52°C. Then, sear it in a hot cast iron pan with some oil and butter for a perfect crust.
| Rare | 48-50°C | 118-122°F |
| Medium-Rare | 52-54°C | 125-130°F |
| Medium | 57-60°C | 135-140°F |
| Medium-Well | 63-66°C | 145-150°F |
| Well-Done | 68°C and above | 155°F and above |
Use an instant-read thermometer to check the temperature to ensure precise cooking.
For this recipe, the type of wood you use can significantly influence the flavour of your steak. Cherry wood imparts a mild, sweet smoke that’s perfect for enhancing the rich marbling of ribeye without overpowering it. However, if you prefer a stronger, earthier flavour, try oak or hickory, which will give your steak a bolder, smokier profile. Always balance the wood choice with your seasoning—subtle wood for bold rubs and stronger wood for simpler flavours.
Many overlook the importance of resting the steak after it’s seared. Letting your ribeye rest for 5-10 minutes allows the juices to redistribute, resulting in a more succulent, tender bite. If you slice into the steak immediately after searing, you’ll lose those precious juices. Resting is especially crucial for thicker cuts like a 2-inch ribeye, ensuring that each slice is perfectly juicy.
When searing the ribeye on the firebox, consider experimenting with flavoured oils or compound butters to enhance the crust. For a more luxurious finish, baste the steak with a rosemary-garlic butter during the final minutes of searing. Alternatively, using a high-smoke-point oil like grapeseed oil can give you an extra crispy crust without burning, leaving the outside perfectly charred while the inside remains tender. You can even add a drizzle of truffle oil for a gourmet touch!
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
