Reverse Seared Ribeye Filet with Cowboy Caviar
This reverse seared ribeye filet is cooked low and slow over indirect charcoal heat, then finished with a hot sear for a perfect crust. Topped with fresh cowboy caviar made with grilled corn, beans, and veggies, it’s an easy backyard dinner that feels restaurant-worthy.
Equipment
- Charcoal grill (set up for two-zone cooking)
- - Chimney starter
- - Meat thermometer (highly recommended)
- Tongs
- Cutting board and sharp knife
- - Mixing bowl and spoon
Ingredients
- For the Ribeye Filet
- - 2 ribeye filets thick cut preferred
- - Salt and pepper to taste (or your favorite steak seasoning)
- For the Cowboy Caviar
- - 1 cup black beans drained and rinsed
- - 1 cup black-eyed peas drained and rinsed
- - 1 cup grilled corn kernels cut off the cob
- - 1/2 cup diced tomatoes
- - 1/2 cup diced red bell pepper
- - 1/4 cup diced red onion
- - 1 jalapeño finely chopped (optional for heat)
- - 1/4 cup chopped fresh cilantro
- For the Dressing
- - 3 tablespoons olive oil
- - 2 tablespoons red wine vinegar or fresh lime juice
- - Salt and pepper to taste
Instructions
- Set up the grill
- Light a chimney of charcoal and pour the coals onto one side of the grill to create two zones: indirect heat (cool side) and direct heat (hot side).
- Season the steaks
- Pat the ribeye filets dry and season generously with salt, pepper, or steak seasoning.
- Cook low and slow over indirect heat
- Place steaks on the indirect side of the grill with the lid closed. Cook until the internal temperature reaches about 125°F.
- Grill the corn
- While the steak cooks, grill corn directly over the hot coals, rotating until lightly charred. Cut kernels off the cob.
- Make the cowboy caviar
- In a mixing bowl, combine black beans, black-eyed peas, grilled corn, tomatoes, bell pepper, onion, jalapeño, and cilantro.
- Mix the dressing
- Whisk olive oil, vinegar (or lime juice), salt, and pepper. Pour over the cowboy caviar and stir well.
- Sear the steaks
- Move steaks to the hot side of the grill and sear 1–2 minutes per side until a crust forms.
- Rest and slice
- Remove steaks from the grill and rest for 10 minutes. Slice against the grain.
- Serve
- Top sliced ribeye filet with cowboy caviar and enjoy immediately.
Video
Notes
- Two-zone charcoal cooking is the key to an easy reverse sear.
- Use a thermometer for perfect doneness every time.
- Cowboy caviar tastes even better after chilling for 30 minutes.
- This topping also works great on grilled chicken, tacos, or as a dip with tortilla chips.
- For kid-friendly serving, keep some cowboy caviar without jalapeño. Notes
This recipe is flexible — swap in different beans, add avocado, or adjust the heat level to fit your family’s taste.
- Use a thermometer for perfect doneness every time.
- Cowboy caviar tastes even better after chilling for 30 minutes.
- This topping also works great on grilled chicken, tacos, or as a dip with tortilla chips.
- For kid-friendly serving, keep some cowboy caviar without jalapeño. Notes
This recipe is flexible — swap in different beans, add avocado, or adjust the heat level to fit your family’s taste.