Reverse Sear Steak

Reverse Sear Steak On A Weber Kettle Grill

There is nothing like a perfectly cooked reverse sear Steak.

When I think about a perfectly cooked steak, my mind always goes to a juicy steak with a nice seared crust. My favorite cut is the Ribeye. The Cowboy Steak (as it’s sometimes called) is the perfect balance of flavors. Nothing is better than a nicely marbled ribeye (and marbled is a polite way of saying fat.)

And when it comes down to it, nothing compares to a reverse seared steak cooked over charcoal on a Weber Kettle Grill. Yes, gas grills are great for hot and fast, but to really enjoy this cook do yourself a favor and fire up the old trusty Weber.

reverse sear steak On a Weber

Serving Size:
20 min


  • Ribeye Steak
  • Steak Seasoning
  • Charcoal


  1. Fire up your charcoal and set your Weber Kettle Grill for two-zone cooking. You can place the charcoal to the side or use a Vortex for this cook. You are looking to get the grill to around 400 – 450°+
  2. As your grill is getting to temperature, which usually takes around 15 minutes, get your steak(s) out of the refrigerator and let them come up to room temp.
  3. Season your steak to your taste. I just use Cracked Pepper and Lawry’s Seasoning Salt
  4. Place steak on cool side of the grill. Allow it to cook for 10-12 minutes per side for Medium Rare or 15-17 minutes for Medium.
  5. Using a Thermapen or other digital thermometer monitor the temps of the steak. Ideally, you want to pull the steak about 25° shy of the your done temp. (115° Medium Rare / 125° Medium)
  6. Remove the steak and place directly over the heat source for 2 minutes per site. Remove from heat and check the internal temp. If it reached your doneness — great, if not, place back on the cool side of the grill until it hits the temp.
  7. Let the steak rest for 10 minutes and serve!

The trick to this cook is getting your fire right. With a little practice, setting up your Weber Kettle Grill for two-zone indirect cooking is a breeze. You may be tempted to skip that step and line the whole grill up with charcoal, but you will not be able to get that reverse sear steak you are after.

While this recipe goes above and beyond the minimum for grilling a steak, it it well worth the extra time! Trust me, the reverse sear steak is the king of all grilled steaks.

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