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Elite BBQ - Reverse Sear a Cowboy Ribeye for Fathrer's Day Recipe

How to Reverse Sear a Cowboy Ribeye on a Weber Grill – The Perfect Father’s Day Steak

Jason Hardee, Elite BBQ Smokers
If there’s ever a time to fire up the grill and cook something unforgettable, it’s Father’s Day. And there’s no better way to show Dad some love than with a big, juicy, perfectly cooked Cowboy Ribeye — grilled low and slow, then seared hot for that steakhouse-quality crust.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time (minimum) 10 minutes
Total Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine Steak, Steak Dinner, Steakhouse
Servings 2 people

Ingredients
  

  • 3.25 lb Bone-in Cowboy Ribeye
  • 1 DB180 Beef Brine
  • 1 Elite BBQ Smokers SPG Rub
  • 1 Kosmos Q Cow Cover Rub
  • 1 Royal Oak Charcoal (or your favorite lump charcoal)

Instructions
 

Prepping the Ribeye - Trimming, Brining, & Seasoning

  • Trim and Tie - Start by trimming off excess fat from the spinalis muscle. Then, use butcher’s twine to tie the ribeye tightly. This helps the steak maintain its shape as it cooks and makes it easier to handle during the sear.
  • Brine with DB180 - Apply DB180 Beef Brine generously and let it sit for about 20 minutes. This step draws moisture and flavor deep into the meat.
    After 20 minutes, rinse off the brine and pat the steak dry with a paper towel.
  • Season with Bold Flavors - Hit the ribeye with two layers of seasoning:
    - Elite BBQ Smokers SPG for salt, pepper, and garlic balance
    - Kosmos Q Cow Cover for a bold beef-forward rub with a little color and depth
    Let the steak sit for a few minutes while you prep your grill.
    Seasoning Cowboy Ribeye with Kosmos Steak Rub

Reverse Searing on the Weber

  • Place the seasoned Cowboy Ribeye on the indirect side of the grill. Close the lid and let it smoke gently until the internal temp reaches 122°F to 125°F.
    (Note: This may take around 45 minutes, depending on the thickness and grill temperature.)
  • Rest (Yes, Before the Sear) - Here’s a trick many overlook: rest the steak before the final sear. This stops the cooking process and helps prevent overshooting your target temperature.
    (Let it rest for 15–20 minutes, loosely tented with foil.)
  • Crank the Heat - While the steak is resting, open your Weber’s vents to stoke the fire and get that grill ripping hot — 500°F to 600°F.
  • Sear for the Crust - Now comes the fun part. Place the steak directly over the coals and sear for 1 to 2 minutes per side, just long enough to develop a nice char without overcooking.
    Don’t forget to hit the edges, too.
  • Final Rest - Let the steak rest another 10 minutes before slicing. This locks in the juices and ensures that every bite is as tender as it should be.

The End Result – Steakhouse Quality at Home

  • Slice into the ribeye and you’ll see that perfect gradient — pink from edge to edge with a crispy, flavorful crust. This is what Father’s Day grilling is all about.
    Pair it with a baked potato, grilled asparagus, or even some mac and cheese, and you’ve got a meal Dad won’t forget.

Video

Notes

Recipe Overview

At Elite BBQ Smokers, we don’t just throw steaks on a grill. We do it with intention, technique, and flavor. That’s why in this guide, I’m showing you how to reverse sear a Cowboy Ribeye on a Weber Kettle Grill using a 2-zone charcoal setup. It’s a simple method that delivers pro-level results — even in your backyard.
So, grab your meat, fire up your grill, and let’s get to prepping… so we can get to cooking.
 

Final Thoughts from Jason

Why Reverse Sear is the Way to Go

Most folks toss a steak directly over high heat and hope for the best. But the reverse sear method flips the process. You slowly bring the steak up to temp using indirect heat, then finish with a hot, fast sear.
This gives you:
  • Even doneness edge-to-edge
  • A rich, smoky flavor from charcoal
  • A crispy, caramelized crust without overcooking the inside
  • It’s the secret to turning a great steak into an unforgettable one — especially when using a thick, bone-in cut like a Cowboy Ribeye.
 

Choosing the Right Ribeye

For this cook, I used a 3.25 lb bone-in Cowboy Cut Ribeye — a thick, marbled cut with the bone still attached. This isn’t just for show — the bone helps retain moisture and adds flavor during the cook.
Look for:
  • Good marbling (that white fat means flavor)
  • Uniform thickness (for even cooking)
  • A thick spinalis (the outer cap is the most tender bite)
 
This reverse seared Cowboy Ribeye Steak isn’t just a recipe—it’s a celebration of bold flavor, perfect technique, and backyard cooking at its finest! Whether you're making it for Father's Day or just treating yourself, this dish delivers steakhouse-quality results right off your grill/smoker. If you loved this recipe, be sure to subscribe to our YouTube channel Elite BBQ Smokers for more mouthwatering videos, tips, and techniques. Follow us on Instagram, Facebook, and TikTok to stay connected with our latest cooks, gear recommendations, and community updates. We’re always cooking up something new—so check back soon for more unforgettable BBQ recipes from Jason Hardee at Elite BBQ Smokers!
 

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