Slow Smoked Reverse-Sear Thick Cut Ribeye
August 13, 2026 • 0 comments
A Fossil Rock Farms Ribeye deserves to be the centerpiece. Slow smoked followed by a blazing-hot sear gives this impressive steak an evenly cooked center and deeply caramelized crust.
- Prep Time:
- Cook Time:
- Servings: 1-2
Ingredients
- (1 or) Prime Bone-In Ribeye Thick Cut
- (1) Prime Boneless Ribeye Thick Cut
- Kosher Salt
- Coarse Black Pepper
- (2 tbsp) Butter
- (3) Garlic Cloves
- Fresh Rosemary
- (1 tbsp) High Heat Oil
Directions
- Preheat oven, smoker, or indirect grill to 250°F.
- Season the Bone-In or Boneless Ribeye generously.
- Place on a wire rack over a baking sheet or over indirect smoker/ grill heat.
- Slowly cook until approaching your desired finished internal temperature.
- Remove and heat a cast-iron skillet or smoker/grill to very high heat.
- Lightly oil the steak.
- Sear approximately 1–2 minutes per side, including the edges.
- Finish with butter, garlic, and rosemary.
- Verify a safe internal temperature with an instant-read thermometer.
- Rest before carving. Do not rush this masterpiece.
Recipe Notes:
For presentation, slice the steak away from the bone, cut the meat across the grain, and arrange the slices alongside the bone.
Featured Product: Fossil Rock Farms Thick Cut Bone-In and Boneless Ribeye
