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+ servings
Reverse Seared Steak
Prep Time
10 mins
Cook Time
55 mins
Resting Time
10 mins
Total Time
1 hr 15 mins

The recipe to get perfect color on your steak from the inside out.

Course: Main Course
Cuisine: American
Servings: 2 people
Author: Derek Wolf
  • 1 Ribeye steak about 12-16oz
  • 1 tbsp sea salt
  • 1 tbsp fresh black pepper
  • 1 tbsp cinnamon
  • Other: A grill that can smoke on low heat i.e. anything with a lid
  1. Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 small pieces of hickory wood to the top of the charcoal for added flavor!
  2. Once charcoal is hot, place in grill on one side and leave room so that you can add more charcoal/wood later. Close the lid on your grill and wait for the temperature to reach 275-300F.

  3. While waiting, season the steak with salt, pepper, and cinnamon on both sides. When temperature is ready, place steak on opposite side of charcoal. Let the steak roast for about 45-50 minutes (or until the internal temperature for steak is 120F). Make sure to add charcoal/wood chunks to maintain a consistent temperature!
  4. Pull steak off grill and let rest for 10 minutes. While steak is resting, prep your grill to be as hot as possible!
  5. When fire is ready, place steaks on grill for 1 minute per side. For cross grill marks, do 30 seconds on one side then turn 90 degrees for another 30 seconds. Flip steak and repeat process.
  6. Slice, serve and enjoy!

Recipe Notes

Gear: Cowboy Charcoal