Reverse sear a thick ribeye. Two zones. That's it.

Yes, the reverse sear works great on a gas grill. You just need two things: a grill with two temperature zones and a meat thermometer. That’s all.

Start by lighting only half the burners on your gas grill. Get that side screaming hot—500°F+ if you can. The other side stays off. Put your ribeye on the cold side, close the lid, and let it slowly come up to temperature. Target is about 115-120°F internal for medium-rare. This takes maybe 30-45 minutes depending on thickness. Use a probe thermometer—do not guess.

Once it hits temp, pull the steak off. Crank the hot side even hotter if you can. Then sear the steak directly over those flames. 60-90 seconds per side, maybe a third flip for the edges. You’re looking for a dark brown crust, not burnt. Let it rest five minutes, slice, eat.

The indirect heat cooks the steak edge to edge without a gray band. The final sear gives you the crust. Works every time. Don’t skip the thermometer.

Your steak will be pink from the fat cap to the bone. That’s the point.