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sliced reverse seared ribeye steak on a plate with cabbage and spinach

Reverse Seared Ribeye Steak

Learn how to cook the perfect reverse seared ribeye steak (crispy crust on the outside and tender, juicy on the inside) with this simple and easy-to-follow guide.
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Prep Time: 2 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 659kcal
Author: Marwin Brown

Ingredients

  • 16 oz Ribeye Steaks
  • 1 teaspoon Course Salt Sea Salt or Kosher Salt
  • 1 teaspoon Course Black Pepper
  • 2 tablespoons Ghee Grapeseed Oil, Peanut Oil
  • 1 tablespoon Unsalted Butter optional

Instructions

  • Season the steak with salt and pepper after it reaches room temperature.
  • Preheat oven to 275 degrees F.
  • Line a rimmed baking sheet with a wire rack. Place the steak on the rack and add it to the oven.
  • Bake for about 20-25 minutes until temp reaches 90 degrees for perfect medium rare.
  • Check the temperature at 15 minutes and then continue cooking as needed until the desired temperature is reached. Time will depend on the size and thickness of the steak. Mine was 16 oz and took 25 minutes.
  • While the steak is cooking allow your cast iron skillet to heat in oven simultaneously as well.
  • When ready remove cast iron pan from oven and heat on the stovetop on high heat. Once hot add ghee or other high smoke point oil to the hot pan.
  • Add the steak to the hot skillet and sear 2 minutes per side. As an option you can add butter to the pan and baste the steak with the melted butter.
  • Remove steak and serve. Note: with reverse searing you don't have to let the steak

Video

Notes

  1. Start with a thick cut steak: Reverse sear thick steaks like ribeyes that are at least 1.5 inches thick work best with the reverse sear method. Thinner cuts may overcook on the inside before developing a good crust on the outside.
  2. Season generously: Season the steak with salt and pepper or your preferred steak seasoning at least an hour before cooking. This will allow the flavors to penetrate the meat and enhance the final taste.
  3. Preheat the oven or grill: Preheat the oven to a low temperature (around 200-250°F) or prepare your grill for indirect heat. This will allow you to cook the steak slowly and evenly without overcooking it.
  4. Use a meat thermometer: To ensure that the steak is cooked to your desired level of doneness, use a meat thermometer to monitor the internal temperature. For medium-rare, cook the steak to an internal temperature of 125°F, and for medium, cook to 135°F.
  5. Rest the steak before searing: Once the steak reaches your desired internal temperature, remove it from the oven or grill and let it rest for 10-15 minutes before searing. This will allow the juices to redistribute and ensure a juicy, tender steak.
  6. Sear on high heat: Heat a cast iron skillet or grill to high heat and sear the steak for 1-2 minutes per side. This will develop a flavorful crust and enhance the overall taste of the steak.
  7. Baste with butter: For extra flavor, baste the steak with melted butter and garlic during the searing process. This will add richness and depth of flavor to the steak.

Nutrition

Calories: 659kcal | Carbohydrates: 1g | Protein: 46g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 1282mg | Potassium: 639mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 221IU | Calcium: 28mg | Iron: 4mg
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