Reverse Seared Ribeye Steak Perfect Medium-Rare Every Time
You want perfect Medium-Rare Steak every time?
Try out the Reverse-Sear method. First you cook the meat slowly at low pit temperatures up to rare, then you sear it briefly over a bed of hot Fogo Fire and give it a nice crust and perfect medium rare finish edge to edge.
Prepare the steak by brushing with olive oil and sprinkling on some kosher salt and black pepper. Use the salt liberally because this is what helps give the steak a nice crust.
Set up your grill for indirect heat at 225 degrees. Cook the steak on the cooler side of the grill until the internal temperature reaches about 115 degrees fahrenheit. This will take 30-45 minutes depending on your grill, the temperature, and airflow. We recommend using a food or grilling thermometer to measure the exact temperature and not overcook the meat.
Once the temperature reaches 115 degrees, move the steak directly over the hot Fogo coals to sear it. While searing, the steak will get a nice crust while keeping the middle of the steak cooked perfectly. You will only need to sear it for 30-45 seconds per side and be careful to not overcook the steak over your desired temperature.
For medium-rare, you will want to remove the steak about 5 degrees under while searing. Medium-rare is 130 degrees fahrenheit, so when the steak reaches 125-127 degrees fahrenheit, remove the steak and the carryover heat will get it to 130 degrees, a perfect medium-rare. Make sure to rest the steak for a few minutes. Add a small slice of butter on top of the steak while it is resting to add richness and moisture to the perfectly cooked steak.
Steak Internal Temperature Guide
Medium Rare: 130°F
Medium Well: 150°F
Well Done: 160°F
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