How do I reverse-sear a ribeye on a kamado?

350 g ribeye, ceramic kamado, two-zone, United Kingdom

Answered, thinly

There is an answer, but it rests on thinner evidence than it should — read the reasons before you trust the window.

The question, as BBQHQ read it

Food: Rib eye steak
Cooker: Ceramic kamado
Heat: two zone
Where: GB
Weight: 350 g
Thickness: 45 mm
Starting state: fridge cold
Quantity: 2 pieces at once

The cooking window

Estimated cooking window

12 min–24 min

Low confidence

Why this is a range, not a number

Thickness varies between pieces
How cold the food was when it went on
Cookers hold temperature imperfectly
Individual animals and pieces differ

Cook to the endpoint, not to the clock. The window tells you when to start checking.

Why this is not stronger

The sources describe materially different methods, so they are not combined.
Several documents, but all from one publisher.
All timing evidence comes from equipment manufacturers describing their own products.
At least one source does not state the cooker temperature.
No source states whether the food went on fridge-cold or rested.
No source states the weight of the food.
Only one source applies to these conditions.

How the window was built

Base, from matched guidance: 10 min–18 min
Straight from the fridge: +1 min–2 min
Food going on cold has further to travel. The effect scales with the length of the cook rather than being a fixed number of minutes.
2 pieces on at once: +1 min–4 min
A loaded grate absorbs more heat, drops the chamber temperature further each time the lid opens, and recovers more slowly.
Final window: 12 min–24 min

What this could not settle

One independent publisher stands behind this window. A second would not necessarily widen it, but it would be the first real check on it.
Other publishers appear on this page — United States Department of Agriculture, Food Safety and Inspection Service, Meat & Livestock Australia, SharkNinja Operating LLC — and they supply endpoints or doneness rather than timings. They are not a second opinion about the clock.

When is it done? Separate questions, separate answers

“Done” means several things and they do not coincide. The safety endpoint is set by the jurisdiction you are cooking in and is not a matter of taste. Culinary doneness is what you want. The texture endpoint is how you actually tell.

Food-safety endpoint

BBQHQ holds no food-safety rule for this food in GB. We are not showing you another jurisdiction’s figure in its place — check your national food-safety authority.

Culinary doneness — a preference, not a safety figure

medium rare — 52–56 °C (126–133 °F)

Measure at: The centre of the thickest part, probing from the side rather than the top.

A medium-rare target sits below the pasteurisation region and is a legitimate choice for WHOLE-MUSCLE beef only, because the interior was sterile before it was cut. It is not valid for mince, for burgers, or for mechanically tenderised steak, which looks identical and is not. The US safety endpoint for whole cuts is 63 °C with a three-minute rest; choosing a lower culinary target is a decision to accept a different level of risk, and BBQHQ states both rather than choosing for the reader. Note also that meat carries over 3–6 °C after coming off, so the figure to pull at is below the figure to eat at.

Where this comes from

Meat continues to rise in temperature after it comes off the heat. Weber gives 5–10 °F over a 5–10 minute rest for roasts and thick cuts; SharkNinja's thermometer stops the appliance early because its food carries over 10–15 °F; MLA advises removing a roast just before the target for the same reason.

Well established

Weber-Stephen Products LLC — States this directly
“Let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.”
Degrees are Fahrenheit; 5–10 °F is roughly 3–6 °C.
A carry-over statement, which is a physical claim, not the USDA's three-minute rest, which is a safety requirement. The two are frequently confused.
About this source · Original · retrieved 2026-08-13
SharkNinja Operating LLC — States this directly
The Ninja Woodfire's built-in thermometer presets give beef and lamb at 115 °F rare, 125 °F medium rare, 130 °F medium, 145 °F medium well and 150 °F well done; pork at 130 °F medium through 160 °F well done; chicken and turkey at 165 °F well done; and fish at 130 °F medium. The appliance stops before the target because it carries over 10 to 15 °F.
PULL temperatures, not finished temperatures. The manual states the food carries over 10–15 °F after the appliance stops, so 125 °F 'medium rare' finishes around 135–140 °F.
Read as finished temperatures these figures would look alarmingly low. Recorded with the carry-over assumption attached, because the assumption is what makes them correct.
Where it applies:
US market appliance; the chicken figure is the USDA one.
About this source · Original · retrieved 2026-08-13
Meat & Livestock Australia — States this directly
MLA gives Australian culinary doneness temperatures for beef of 60 °C rare, 65–70 °C medium and 75 °C well done, and advises removing a roast just before the target because it continues to cook while resting.
Culinary preference, not a safety endpoint. MLA is a levy body and is explicitly restricted from the safety domain here.
Noticeably higher than British culinary conventions for the same words — a real difference in what people in different places expect 'medium' to mean.
About this source · Original · retrieved 2026-08-13

Texture endpoint — how you actually know

Evenly coloured through, with a dark surface crust

The steak gives evenly under a finger rather than being soft at the centre and firm at the edges — the sign that the slow phase did its job before the sear.

Hazards, by kind

These are not about when the food is done. They are about whether the activity is safe where you are doing it, and each kind sits under its own heading because they are answered in different ways.

Equipment safety

Failure, stability, assembly and maintenance of the cooker itself.

Weber charcoal barbecues: outdoor use only Critical
Weber instructs that its charcoal barbecues must not be used indoors, in a garage, building or breezeway, or any other enclosed area, and not under any overhead combustible construction. Coals and ashes must be fully extinguished before the barbecue is stored.
Wire brush bristles can end up in food Significant
A bristle shed by a wire grill-cleaning brush can be left on the bars, picked up by the next thing cooked on them and swallowed. Documented cases have required surgery to remove it.
Electric does not mean indoor-safe Significant
An electrically powered outdoor cooker is not automatically safe to use indoors. Producing no carbon monoxide removes one hazard; it does not remove fire risk, smoke, or the manufacturer's own restriction on where the appliance may be used.
Electric smokers: earthed supply, RCD protection, outdoor-rated cord Significant
Masterbuilt instructs that its electric smoker runs only from a properly earthed outlet, is supplied through a residual current device rated at no more than 30 mA, and uses only a grounding-type three-wire outdoor extension cord kept dry and off the ground. The supply cord is to be examined regularly and the appliance not used if it is damaged.

Carbon monoxide

Carbon monoxide from burning fuel. Invisible, odourless, and the reason no combustion cooker belongs in an enclosed space.

Never take a barbecue into an enclosed space Critical
Never take a barbecue into a tent, awning, caravan, motorhome, garage, shed or any other enclosed space — including to keep warm, and including when it is no longer flaming.
A cooling barbecue is still producing carbon monoxide Critical
A barbecue continues to give off carbon monoxide as it cools. Never bring one inside to finish cooling, and never store one indoors until it is completely cold.
Electric smokers still produce carbon monoxide — from the wood, not the element Critical
An electric smoker's heat comes from a mains element that burns nothing, and the appliance still emits carbon monoxide, because the wood chips it makes smoke with are burning inside the cabinet. Masterbuilt warns that burning wood chips gives off carbon monoxide, which has no odour and can cause death, and that chips must never be burned inside homes, vehicles, tents, garages or any enclosed area.
Offset smokers: never under an overhead structure of any kind Critical
Oklahoma Joe's instructs that its smoker be used only in a well-ventilated space and never in an enclosed one — naming a carport, garage, porch, covered patio or any overhead structure — and warns that burning charcoal indoors can kill because it gives off odourless carbon monoxide.
Never bring a barbecue indoors to cool Critical
Never bring a barbecue indoors, into a tent or into a garage while it is cooling. A finished barbecue is still producing carbon monoxide and can still start a fire.

Fire safety

Preventing and controlling unintended fire around a cooker.

UK: do not use a barbecue on a balcony Critical
Do not use a barbecue on a balcony. Flames, sparks and hot embers can start a fire that spreads quickly to other parts of the building.
UK: putting out and disposing of coals and ash Critical
Let the barbecue cool and make sure it is properly out before disposing of coals or ash, and never put them in a bin while they are still warm. Smouldering ashes give off carbon monoxide and stay a fire risk for hours after cooking has finished.
UK: where to stand a barbecue, and never leave it Significant
Stand a barbecue on level ground and not on decking, well away from anything that could catch fire — sheds, fences, trees. Never leave it unattended while it is lit.
UK: lighting a barbecue, and local bans on disposables Significant
Never light a barbecue in an enclosed space, and do not use accelerants to get it going. Check local rules before taking a disposable barbecue to a park or open space — many London parks have banned them because of grass-fire risk.

Gas safety

LPG and natural gas: connections, leaks, cylinders and storage.

UK: what not to do with a gas regulator or cylinder fitting Critical
Never force a regulator onto a cylinder valve that it does not fit easily, never work its mechanism with excessive force, and never tamper with or adjust a regulator that is not user-adjustable. Tighten screwed connections with the correct sized spanner and do not over-tighten — most cylinder connections use a left-hand thread and tighten the opposite way to a normal screw. Gas components on a barbecue are replaced, not repaired.
UK: when an LPG regulator has to be replaced Significant
Replace an LPG regulator on the service life its manufacturer states, or after ten years if none is stated, and straight away at any sign of wear, leakage or damage whatever its age. A regulator marked BS 3016 is already past that life. Keep its vent clear and pointing where rain cannot get in, and never fit a second-hand one.

Fuel handling

Lighting, handling and disposing of charcoal, wood and firelighters.

UK: never pour petrol, paraffin or meths on a barbecue Critical
Never pour petrol, paraffin or methylated spirits onto a barbecue or a fire, lit or unlit. Use firelighters, or a chimney starter.
Spent coals can reignite for up to 24 hours Significant
After a charcoal fire appears extinguished, unconsumed embers can retain heat for up to 24 hours and can burst into flame unexpectedly when fresh air reaches them. Embers outside the firebox can ignite combustible surfaces such as a wooden deck.

Electrical safety

Mains power outdoors, cables, water and residual current protection.

UK: use a residual current device for anything that plugs in Significant
Use a residual current device with any mains-powered cooker or equipment used outdoors. If your fusebox does not have one built in, use a plug-in RCD at the socket.
UK: dew counts as wet Significant
Do not run a mains-powered cooker outdoors while the ground or the equipment is wet. Electrical Safety First sets the threshold at dew on the ground, not at rain.
UK: the lead is part of the appliance Significant
Use only extension leads, reels and connectors rated for outdoor use — weather-resistant, with moulded connections. Check them for damage before plugging in, uncoil a reel completely, and use one with a thermal cut-out.
UK: unplug before you fiddle with it Moderate
Switch off and unplug a mains-powered cooker before cleaning, adjusting or checking it.

Wildfire and environment

Fire spreading beyond the cook: dry ground, decking, wind and wildfire risk.

UK: the ground stays hot after the fire is out Significant
The ground under a fire or a disposable barbecue stays hot for some time after the fire has gone out. Let coals and embers cool completely before throwing them away.

The working

How the sources were combined

1.Reconciling 2 observation(s) that bear on the duration. 3 further observation(s) — endpoints, doneness ladders, pull temperatures — are evidence about this cook and are NOT counted as opinions about its length.
2.Observations fall into 2 incompatible groups. They will NOT be combined.
3.1 pairwise conflict(s) recorded and preserved.
4.3 temperature pair(s) held apart rather than combined, because they answer different questions.
5.Unstated by at least one source: cooker temperature, weight, starting temperature. Treated as uncomparable, not as agreement.
6.No combined window produced. Incompatible groups are reported separately.
7.Confidence: low — the observations do not describe one cook (1 independent publisher(s)).
8.Evidence about this cook that is not evidence about its length: United States Department of Agriculture, Food Safety and Inspection Service, Meat & Livestock Australia, SharkNinja Operating LLC. Retained as provenance, excluded from corroboration.

Disagreements, preserved rather than resolved

Thickness does not overlap: 38 (reported in mm) against 50 (reported in mm). The gap is wider than unit rounding can explain. (Thickness)

Held apart on purpose

Figures that look like they should be compared and must not be. Different question, different jurisdiction, or different doneness — not a dispute.

Different outcomes: food-safety endpoint against culinary doneness. These answer different questions and are not combined.
Different outcomes: food-safety endpoint against pull temperature (carry-over assumed). These answer different questions and are not combined.
Different outcomes: culinary doneness against pull temperature (carry-over assumed). These answer different questions and are not combined.

How this answer was classified

1.57 published profile(s) considered; 1 cover this question.
2.Answered, but thinly: confidence low, 1 publisher(s) corroborating the cooking time.

Rib eye steak, reverse seared

BBQHQ had no duration here at all. Weber's chart now supplies a two-phase sear-then-indirect timing at two thicknesses — 10–14 minutes at 1½ inches and 14–18 at 2 — which is close enough to reverse searing in structure to be usable, though Weber sears first and reverse searing sears last. Combined as a union across the thickness band the profile covers. Note what the endpoint observations do here: the USDA gives a SAFETY figure of 63 °C, MLA gives an Australian CULINARY figure of 65–70 °C for medium, and SharkNinja gives a PULL figure of 52 °C for medium rare that assumes 10–15 °F of carry-over. Three numbers, three different meanings, and flattening them into one would produce advice that is wrong in three ways at once.

The safety rules behind this profile

In the United States, whole cuts of beef, pork, lamb and veal have a safe minimum internal temperature of 145 °F (63 °C), followed by a rest of at least three minutes.