Reverse-Seared Rib Eye Steak with Pindan Ironstone

April 7, 2026

Low, slow, then fire. This is how steak should be done.

There are steaks… and then there are steaks like this. Thick-cut, bone-in, heavily marbled — the kind that deserves more than a quick fry in a pan. When you’ve got a piece of meat like this, you don’t rush it. You build it.

This method is all about control. Gentle heat to start, letting the fat render slowly and evenly, followed by a brutal, high-heat sear to lock in that crust. And when you pair it with Pindan Ironstone, you get that signature hit of heat, smoke and depth that turns a great steak into something memorable.

Start with patience, not heat

Take the steak out of the fridge and let it sit, covered, on the bench for 20–30 minutes. You’re not trying to warm it through completely — just taking the chill off so it cooks more evenly from edge to centre.

Once it’s ready, coat the steak lightly with olive oil. This acts as a binder, helping the seasoning cling properly. If you want a bit more tang and depth, Dijon mustard does the job beautifully — it won’t taste mustardy once cooked, but it helps build that crust.

Then comes the good part. A generous, confident coating of Pindan Ironstone across both sides and along the fat edge. Don’t be shy here — this cut can handle it. Keep the bone clean so it doesn’t burn during the sear.

Low and slow — where the magic starts

Insert your probe and place the steak into a smoker running at around 120°C. This is where you let the meat gently come up to temperature, allowing the fat to render and the flavour to develop without overcooking the outside.

You’re aiming for an internal temperature of around 45–50°C before you pull it out. This stage usually takes somewhere between 45 minutes to just over an hour depending on thickness, but trust your probe, not the clock.

What you’ll notice is the surface starting to dry slightly — that’s exactly what you want. It sets you up perfectly for the next step.

Bring the fire

While the steak finishes in the smoker, get your BBQ or hot plate screaming hot. Gas or coals — doesn’t matter, as long as it’s properly heated.

Lay the steak down and let it sear hard. This is where the crust forms — that deep, caramelised exterior that gives you texture and flavour in every bite. Turn it after 60–90 seconds and repeat on the other side, making sure you also stand it up and render that fat cap.

Keep an eye on your internal temperature as you go. You’re bringing it up to your preferred finish:

Rare: 50–52°C
Medium-rare: 54–56°C
Medium: 60–63°C
Medium-well: 65–68°C

For this cook, medium hits the sweet spot — rendered fat, juicy centre, full flavour.

Rest, then reward yourself

Once it’s off the heat, let the steak rest on a wooden board for 10–15 minutes, loosely covered. This is where the juices settle back through the meat, giving you that perfect, even bite.

Then slice it up, serve it how you like, and take a moment — because this is what proper BBQ is all about.