Reverse Seared Bone-In Ribeye with Wine Sauce

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1:40 - Prep 0:10 / Cook 1:30
Intermediate

Bring steakhouse flavor home with our Bone-In Ribeye with Wine Sauce. Smoked over low temperatures and finished with a quick sear on the grill, this  flawlessly-cooked steak has a delicious, golden crust and incredibly juicy interior. Finishing off the dish is a robust red wine sauce that adds a touch of acidity and complexity to complement the rich, fattiness of the ribeye.

About the cut: Bone-in ribeye steaks are known for their exceptional taste, tender texture and beautiful marbling - which also makes it the perfect cut for reverse searing.

We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your grill or smoker. 

4 Servings

Ingredients

Ribeye Steak
  • 1 bone-in ribeye steak
  • 2 tablespoons steak seasoning
  • 2 tablespoons olive oil
Wine Sauce
  • 4 tablespoons butter
  • 1 shallot, chopped
  • 1 cup red wine
  • 2 tablespoons chopped parsley
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Preparation

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Step 1 Of 12
1. Rub olive oil on the ribeye, coating both sides.
2. Season all sides liberally with steak seasoning.
3. Fill the hopper with apple wood pellets. Preheat pellet grill to 250°F in SMOKE MODE.
4. Once preheated, place the steak on the grill and cook until internal temperature reaches 110°F, using an instant-read thermometer.
5. While the ribeye is cooking, chop parsley and shallot.
6. When internal temp is reached, remove steak from heat and set aside.
7. Increase grill temperature to 600°F in SEAR MODE.
Hot TipAllow 5 minutes for the circular center grate to heat up to searing temperature.
8. While the grill heats, add butter to a small saucepan and melt over medium heat.
9. Add chopped shallot and red wine to the melted butter and stir.
10. Once the sauce begins to boil, remove from heat and stir in parsley.
11. When the grill reaches 600°F, sear the ribeye for 1 to 2 minutes on each side, or to desired doneness. Let the meat rest for 10 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
12. Slice into thin slices, top with wine sauce and serve.
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