Ribeye Steak For Upside Down Browning [Barbecue Smoked Beef]


The Upside Down Seared Ribeye Steak is the perfect balance of juicy, smoky and crispy. Best of all, it’s easy to do. Learn how to cook the perfect Medium Rare Ribeye on your outdoor smoker or grill today.

reverse rib eye recipe

What is Ribey?

The Ribeye IS a type of incision that comes from the top of the rib. A piece of ribeye is also called a prime rib, but only if it’s made from prime beef. A ribeye steak does not contain a bone. You’ll find it has lots of flavors and stays tender after cooking. To keep it tender, it’s important not to cook it past a medium setting.

The ribeye is marbled with fat, which adds flavor and keeps it juicy and ripe. Prime rib, or ribeye, differs from a type of beef like New York strip steak, which has less fat and a more compact texture. 

How to reverse brown ribeye steak

What is reverse singing? To brown a steak upside down, a piece of meat IS cooked or smoked over low, indirect heat, and then the outside of the meat is browned over high, direct heat. Therefore, SHE can cook the meat on medium and then heat it up to give it a delicious crust on the outside.

The benefits of reverse browning include a pink color on the inside of the steak and slow, even heat that prevents overcooking. It also provides a wonderful crust after searing over high heat. Some of the best cuts of beef for browning upside down are ribeye, ribeye, tenderloin, filet mignon, and other thicker cuts of meat over 1 inch thick.

reverse rib eye recipe


The ingredients in this recipe are simple and straightforward. They contain:

  • Two 16-ounce ribeye steaks, 1.5-inch thick
  • ½ tablespoon salt
  • ½ tablespoon black pepper
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of unsalted butter
  • Rosemary Pizza 

Weather and temperatures

When you roast a ribeye steak upside down, the meat is smoked first. You need to preheat the smoker to 225°F. Then cook the meat at an internal temperature of 110°F for a rare steak or 120°F for a medium steak. 

It takes about an hour to smoke the meat, but YOU need to keep an eye on the meat’s internal temperature. Have a thermometer ready to make sure the meat isn’t overcooked. When the ribeye has reached the higher temperature, remove it from the smoker and place it on a grill or skillet over direct heat. If you do, I’ll give the meat a deep brown.

Now check the internal temperature of the ribeye steak again. For a rare steak, the temperature should not exceed 130°F, while the average doneness is between 130°F and 140°F.

A medium-sized cut of steak should have an internal temperature of 140°F to 150°F, while a medium-sized steak should be between 150°F and 160°F. Then a well-done steak is not recommended, as it dries out the meat and takes away a lot of its flavor.

Meat preparation

If YOU are preparing meat for flipping, trim excess fat from the sides of the steak. Then season the ribeye steak with salt, pepper and a pinch of rosemary. You can also choose your favorite spice. 

A simple seasoning is all it takes for a delicious cut, allowing you to enjoy natural flavors of meat instead of added spices. You can refrigerate the steak for a few hours after seasoning to get a dry brine. You should add oil and butter to a pan during the browning step to add more flavor to the meat.

Which wood is best for grilling ribeye?

There are certain woods that are better suited when smoking ribeye steak. Some of these woods are:

  • Nut full
  • Oak
  • Pecan
  • Apple wood
  • Mesquite

Hickory wood requires more attention because it only takes a few minutes to produce a hint of bitterness in the ribeye steak. However, when used properly, it adds rich, smoky flavors. If you’re using oak, you’ll need to add it to the smoker gradually to ensure controlled smoke and heat. The oak gives your steak a medium to strong flavor. 

Pecan wood produces a rich, sweet flavor in the steak, and applewood has an even sweeter flavor but takes longer to smoke. Mesquite gives your meat a more natural flavor than other types of wood.

What side dishes serve

Side dishes that go perfectly with a nice ribeye steak include hash browns, grilled broccoli or broccoli, other grilled vegetables, or even a grilled Roman Caesar salad. Choose one or two of these side dishes to enjoy a delicious dinner with family or friends. You can also top the steak with a garlic butter sauce.

Important steps to reverse ribeye steak

  • First, on a three or four burner grill, set one of the burners to medium or low heat.
  • Place wood chips in a foil packet and place this jig on the cooking grates.
  • Now place the steak indirectly on the heat source. Keep the lid closed while cooking. The gas grill must be below 250°F, so you will need to change the flame.
  • Once the steak has reached 110°F, remove the foil wrapper.
  • Now switch the steak from a slow smoker to a high heat grill or griddle. Fry the meat.
  • Take out the ribeye when the internal temperature is at your preferred level.
reverse rib eye recipe

Rib eye sealed inside out

The Upside Down Seared Ribeye Steak is the perfect balance of juicy, smoky and crispy. Best of all, it’s easy to do. Learn how to cook the perfect Medium Rare Ribeye on your outdoor smoker or grill today.
Main course course
American cuisine , BBQ
Preparation time 2 hours
Cooking time 1 hour
Total time 3 hours
Serving 2


  • Cast iron skillet
  • Sharp


  • 2 16-ounce ribeye steaks, 1.5 inches thick
  • ½ tablespoon of kosher salt
  • ½ table spoon ground black pepper
  • 1 extra tablespoon of local olive oil
  • 1 tablespoon of unsalted butter
  • 1 rosemary pizza _


  • Salt the steak and place in the fridge for about two hours. Remove 20 minutes before roasting and season the steak.
  • Preheat smoker to 107°C
  • Place steak in smoker and remove when internal temperature reaches 110°F.
  • Grill the meat over direct, high heat for about three minutes.
  • Turn the steak and grill for another three minutes.
  • Remove the steak once it has reached the desired internal temperature. Let rest 10 minutes before slicing.

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