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Reverse Sear, Reverse Marinade Ribeyes

Reverse Sear, Reverse Marinade Ribeyes

The reverse marinade is a unique method where flavor is added to the steak AFTER cooking it, - instead of before -  infusing freshness right on top before serving it up.  

It allows the meat to develop its own natural flavours from the hot coals or grill.


  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 1 TBSP fresh oregano chopped finely
  • 1 TBSP fresh basil chopped fine
  • 1/2 TBSP fresh tarragon chopped fine
  • 4 cloves garlic mined
  • 2 limes juiced


  1. Place your steak on the grill to cook it. We’ll be using an indirect, reverse sear method on this charcoal grill.
  2. While the steaks are cooking, we can work on our fresh, reverse marinade. In a bowl, combine the ingredients above: olive oil, red wine vinegar, roughly chopped cilantro, parsley and fresh herbs, garlic, as well as fresh lime juice.
  3. Mix well:
  4. Once the steak is cooked to your liking, remove and top with our marinade, allowing to sit for a few minutes before enjoying!

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