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
