cooked and sliced ribsteak with herb butter.
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3 inch thick raw steak.
A ribsteak is a full rib cut from the chuck end of the prime rib. It is a bone in cut with a large amount of the ribeye cap and amazing marbling. That fat is what gives this cut of meat it’s amazing flavor. This cut is dry aged for 30-35 days adding even more flavor.
Rib steak refers to the bone-in ribeye, cowboy or tomahawk steak. The only difference between these steaks is the size and length of the bones. Who knew? But the ribeye steak can be with and without a bone. So, the Jorge ribsteak I’m cooking with today is basically a bone in ribeye steak.
Both the 28-ounce and 32-ounce ribsteaks from Flannery Beef are perfect for reverse searing. They are thick cuts of meat that can benefit from using the reverse sear method of cooking. The same is true of other large pieces of meat. Reverse seared porterhouse steak, reverse seared t-bone steaks and Tomahawk steak reverse sear cooking is recommended because of the large size of the steak. It is much easier to control the internal cooking temperature when using this method of cooking.
Reverse searing is cooking meat at a low temperature first, then finishing it over a very high heat. Kind of like cooking in reverse. Have you ever tried to grill a thick steak only to have the outside burnt and charred beyond what you wanted, and still have the inside raw or very rare? Most of us have experienced that “fail”, but reverse searing handles this beautifully, giving you perfectly grilled steaks every time.
Here are the 10 most critical steps to getting a perfectly cooked, reverse seared steak every time.
  1. Make sure the meat is at room temperature so that it cooks evenly. Never pull a steak out of the refrigerator and throw it on the grill. I guarantee you; it will burn on the outside and still be raw in the middle.
  2. Salt your meat and let that permeate the meat while it is coming to temperature. It will really season the meat and add to its flavor if you let it sit on the meat while it comes to temperature.
  3. A note on pepper. Pepper can burn on the grill, so I don’t add it to the steak until AFTER it has cooked and rested. I serve the sliced meat with the pepper mill for guests to add themselves.
  4. Cook the meat initially over low heat (250-275 degrees F) until the internal temperature is 115 – 120 degrees F.
  5. Always use a thermometer. No guessing, please!
  6. Turn the meat every 10 minutes or so, so that it is evenly cooking.
  7. Let the meat rest, covered, once it reaches that internal temperature of 115-120 degrees F.
  8. Make sure the grill is really hot (500-550 degrees F.) for the final sear.
  9. Sear the meat hot and fast (about 2-6 minutes total on each side). Get nice grill marks on the meat.
  10. Always let the meat rest for 10-15 minutes covered. NEVER cut into the meat before that time has elapsed. CONTROL YOURSELF…lol. You want all those juices to redistribute into the meat before you cut into it. Otherwise, you risk cutting and having all the juices run out, creating a dry and tough steak. Set a timer if you must, but just wait.

I like to finish the steak with a flavorful herb compound butter.  It is simply mixing one stick of unsalted butter with 1 1/2 tablespoons of your favorite mixed herbs and adding some salt.  I use unsalted butter so I can control the salt level myself.  For the compound butter in this recipe, I used a mix of soft herbs; thyme, oregano and chives.  Feel free to use your own mix.  If you choose to use a tough herb like rosemary, be sure to chop it fine.  It adds great flavor but can be unpleasant if you get big, hard stems in the butter.  I make these up to two days in advance and just let it come to room temperature before topping my meat.

bowl of herb butter.
raw steak with salt.
Salted raw steak.
steak with thermometer inserted.
cooked and sliced steak with herb butter.
sliced steak with herb butter.

Reverse Seared Ribsteak With Herb Butter

Perfectly grilled, reverse seared ribsteaks are topped with a compound butter made with herbs for the perfect steak.
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Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Course Dinner
Cuisine General
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
  

COMPOUND HERB BUTTER

  • 1 stick of unsalted butter
  • 1 ½ Tbsp. Mixed, chopped herbs (I used oregano, thyme and chives)
  • ½ Tsp. Kosher salt

Instructions
 

  • Make your herb butter. Mix everything in a small bowl. Cover and refrigerate until ready to serve.
  • Take your steak out of the refrigerator two hours before it is time to grill. Liberally season the steak on all sides with salt. Let sit for 1 ½ - 2 hours to come to room temperature.
  • Preheat your grill to 250 – 275 degrees F on one side of the grill.
  • Place your steak on the cool side of the grill and cook for 30-45 minutes, turning every 8-12 minutes to evenly and gently cook the meat. Using a thermometer, check the temperature. When it reaches 115 – 120 degrees F. internally, remove from the grill and cover with foil. Let the steak sit for 10 minutes. The temperature will rise while resting to about 130 degrees F. (medium-rare)
  • While the meat rests, heat the grill to 500-550 degrees F. You want the grill “screaming hot” to sear the meat.
  • Right before you are ready to grill and sear the meat, wipe down the grill with paper towels doused with olive oil. This will keep the meat from sticking.
  • Place the steak on the hot side of the grill at a 90-degree angle. Let the meat get good grill marks (about 2-3 minutes). Turn the meat another 90-degrees to create crisscross marks on the steak and sear for another 2-3 minutes. Flip the steak and do the same on the other side.
  • Remove from the heat and cover with foil. Let the steak rest a full 10-15 minutes to let the juices redistribute into the meat. Do NOT cut before that time has passed or you risk having all the juices run out of the meat giving you dry, tough steak.
  • Top with the herb butter and cut into thick slices and serve. You can finish with more flaky salt and/or pepper if you like. Enjoy!

Nutrition

Sodium: 1983mgPotassium: 0.4mgCalcium: 1mgIron: 0.02mg
Keyword beef, dinner
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