If you have ever dreamed of achieving steakhouse-quality ribeye right in your own kitchen, the Reverse-Seared Ribeye Steak Recipe is here to make that dream a delicious reality. This technique involves slow-cooking the steak at a low temperature in the oven before finishing it with a sizzling hot sear, giving you edge-to-edge doneness and a jaw-dropping caramelized crust. Whether you’re planning a cozy dinner for two or just craving a cut of steak that’s juicy, tender, and bursting with flavor, this recipe is an absolute game-changer.
Ingredients You’ll Need
The beauty of this Reverse-Seared Ribeye Steak Recipe lies in the simplicity and quality of its ingredients. Each item plays a vital role, from seasoning to searing, ensuring you end up with a steak that’s bursting with flavor, perfect texture, and beautiful color.
- 2 ribeye steaks (1½–2 inches thick): Choose thick-cut steaks for even cooking and juicy results.
- 1 tablespoon olive oil: Helps create that gorgeous crust during the final sear.
- 1½ teaspoons kosher salt: Essential for seasoning and enhancing the steak’s natural flavors.
- 1 teaspoon freshly ground black pepper: Adds a subtle heat and depth to the crust.
- 2 tablespoons unsalted butter: Used for basting, it enriches the steak with a silky, savory finish.
- 2 cloves garlic, smashed: Introduces aromatic complexity during the basting process.
- 2 sprigs fresh rosemary or thyme: Fresh herbs infuse the steak with fragrant notes, elevating the entire experience.
How to Make Reverse-Seared Ribeye Steak Recipe
Step 1: Preheat and Prepare
First things first, set your oven to a gentle 250°F (120°C). This low temperature allows the ribeye to cook evenly throughout, preventing that dreaded overcooked edge and raw center scenario. While the oven warms, place your steaks on a wire rack perched over a baking tray — this setup is crucial because it lets air circulate under the steak, promoting even cooking on all sides.
Step 2: Seasoning the Steaks
Generously sprinkle both sides of the steaks with kosher salt and freshly ground pepper. Don’t be shy here because seasoning is your best friend for flavor development. The salt tenderizes as it penetrates the meat, while the pepper adds that signature steakhouse bite.
Step 3: Slow Oven Bake
Slide your steaks into the preheated oven and let them bake low and slow. Depending on the thickness of your ribeyes, keep an eye on the internal temperature: 115–120°F (46–49°C) if you want juicy medium-rare or 125°F (52°C) for those who prefer medium. This gentle heat helps create that perfect edge-to-edge doneness without rushing the process.
Step 4: Rest Before the Sear
Once your steaks reach the target temperature, remove them from the oven and let them rest for about 10 minutes. This resting period allows the juices to redistribute evenly throughout the meat, ensuring every bite will be as tender as possible.
Step 5: Searing the Steak
Now it’s time for the grand finale. Heat a sturdy cast-iron skillet over high heat until it’s smoking hot — this is essential for a deeply caramelized crust. Add the olive oil and place your steaks in the skillet for 45–60 seconds per side. Once the crust is beautifully developed, toss in the butter, smashed garlic, and fresh herbs, using a spoon to baste the steaks with this aromatic, melted goodness for about 30 seconds.
Step 6: Final Rest and Serve
Remove the steaks from the skillet and let them rest for an additional 5 minutes before slicing or serving. This final rest seals in all those wonderful flavors and juices you worked so hard to develop.
How to Serve Reverse-Seared Ribeye Steak Recipe
Garnishes
A sprinkle of flaky sea salt over your freshly seared ribeye elevates the flavor while delivering a delightful textural contrast. Fresh herbs, especially rosemary or thyme from the basting, can be left on top for an inviting aroma and rustic presentation.
Side Dishes
This steak deserves sides that complement but don’t overpower. Creamy mashed potatoes, roasted garlic asparagus, or even a crisp, fresh salad with a horseradish dressing perfectly balance the richness of the ribeye.
Creative Ways to Present
For a dinner party, slice the ribeye thinly against the grain and fan it out on a wooden board alongside small bowls of coarse salt, compound butter, and a drizzle of balsamic glaze. For a more casual night, serve the steak whole, paired with crispy fries and a glass of bold red wine.
Make Ahead and Storage
Storing Leftovers
Cool any leftover steak to room temperature and store it in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it perfect for quick lunches or reheated dinners.
Freezing
If you want to keep your perfectly cooked ribs longer, wrap the steaks tightly in plastic wrap and then foil before placing them in the freezer. Properly stored, they’ll retain flavor and texture for up to 2 months.
Reheating
The best way to reheat your reverse-seared ribeye is gently, either in a low oven or a warm pan with a touch of butter, so you don’t sacrifice that tender juiciness or the crust’s glorious texture.
FAQs
Why is reverse searing better than traditional searing?
Reverse searing allows the steak to cook evenly from edge to center at a low temperature before finishing it with a high-heat sear. This technique prevents the common problem of overcooked outer layers and undercooked centers, ensuring perfect doneness and a fantastic crust every time.
What thickness of ribeye is best for this recipe?
The Reverse-Seared Ribeye Steak Recipe works best with steaks at least 1½ inches thick. Thinner cuts won’t withstand the slow cooking process as well and may cook too quickly during the sear.
Can I use a grill instead of a cast-iron skillet for the final sear?
Absolutely! A hot grill can produce the same beautiful crust and flavor. Just make sure it’s preheated until very hot to get a proper sear without overcooking the inside of your steak.
How do I know when the steak has reached the perfect internal temperature?
Using an instant-read thermometer is key for precision. For medium-rare, look for 115–120°F during the oven stage, which will rise to 130–135°F after searing. This takes the guesswork out of achieving your preferred doneness.
Can I substitute different herbs if I don’t have rosemary or thyme?
Yes! Fresh sage, oregano, or even a mix of dried herbs can work in a pinch, but rosemary and thyme are classics that truly complement the robust flavor of ribeye.
Final Thoughts
There’s nothing quite as satisfying as cooking a thick, juicy ribeye steak that’s been lovingly prepared using the Reverse-Seared Ribeye Steak Recipe. It’s a method that rewards patience with exceptional flavor and texture, turning an ordinary steak dinner into a memorable celebration. Give this recipe a try, and you might just discover your new favorite way to cook steak at home.
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Reverse-Seared Ribeye Steak Recipe
- Total Time: 55 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Reverse-seared ribeye steak delivers edge-to-edge doneness with a beautifully caramelized crust. This method involves slowly cooking the steak in the oven at a low temperature, followed by a high-heat sear in a cast-iron skillet to create a juicy, tender ribeye with steakhouse-quality results at home.
Ingredients
Steak
- 2 ribeye steaks (1½–2 inches thick)
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For Searing
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C) to prepare for slow cooking the ribeye steaks evenly.
- Prepare Steaks: Place the ribeye steaks on a wire rack set over a baking sheet to allow air circulation and even cooking. Season both sides thoroughly with kosher salt and freshly ground black pepper.
- Slow Cook: Bake the steaks in the oven until the internal temperature reaches your desired doneness: 115–120°F (46–49°C) for medium-rare or 125°F (52°C) for medium, which usually takes about 30–45 minutes depending on steak thickness.
- Rest Steaks: Remove the steaks from the oven and let them rest for 10 minutes. This step allows the juices to redistribute for optimal tenderness.
- Heat Skillet: While the steaks are resting, heat a cast-iron skillet over high heat until it starts to smoke, ensuring a hot surface for perfect searing.
- Sear Steaks: Add olive oil to the hot skillet and sear the steaks for 45–60 seconds per side, forming a deeply caramelized crust.
- Baste with Butter and Herbs: Add unsalted butter, smashed garlic cloves, and fresh rosemary or thyme to the skillet. Tilt the pan and baste the steaks continuously for about 30 seconds to infuse flavor and add moisture.
- Final Rest: Remove steaks from the skillet and rest them for an additional 5 minutes before serving. The final temperature should be 130–135°F (54–57°C) for medium-rare doneness.
Notes
- Best suited for steaks that are at least 1½ inches thick to achieve optimal results.
- Use a reliable meat thermometer for precise temperature control throughout cooking.
- Finish the steaks with flaky sea salt to enhance flavor just before serving.
- The final sear can also be done on a grill for those who prefer outdoor cooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Oven
- Cuisine: American Steakhouse
