The Ultimate Reverse Sear Ribeye Steak Recipe
A reverse sear ribeye steak is a full-flavored, juicy, tender cut of meat, which you first roast in the oven and then pan-sear in a skillet on the stove. It's the ultimate steak dinner! And, the best part, the reverse sear method is easy enough even for novice cooks.
Prep Time5 mins
Cook Time2 hrs 5 mins
Total Time2 hrs 10 mins
Servings: 3 servings
- 1 ribeye steak bone-in, 2-2.5 pounds, 2-inches thick
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 3-4 garlic cloves peeled
- 2-3 rosemary sprigs
Preheat the oven to 225 degrees F.
Sprinkle salt and pepper on all sides of the steak.
Place the seasoned steak on a wire rack over a rimmed baking sheet.
Roast the ribeye until the steak has reached your desired internal temperature (105 degrees for rare, 115 degrees for medium-rare, and 125 degrees for medium). This should take approximately 2 hours. Use an instant-read meat thermometer to test doneness.
Carefully remove the steak from the oven. Heat a large cast iron skillet over medium-high heat. When the skillet is hot, add the oil.
When the oil is hot, add the steak and sear on the first side for about a minute. Add the butter, garlic cloves, and sprigs of rosemary and flip the steak over. Sear on the second side for about a minute while continuously spooning the butter over the steak.
Use tongs and set the steak on its side for about 30-45 seconds to sear the fat cap or spinalis.
Remove the steak from the pan. Using a sharp knife, remove the bone and then slice the steak. Spoon the butter mixture over the sliced steak and serve immediately.
Sharon's Expert Tips:
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.
- Because the ribeye has been cooked low and slow in the oven, there is no need to let the steak rest before slicing.
- This reverse seared recipe is based on a bone-in, 2-inch thick ribeye steak or roast weighing approximately 2-2.5 lbs. Steaks which are two inches thick are the perfect thickness for reverse searing.
- If your steak is more or less than 2-2.5 lbs, cooking times will vary.
- I like my steak medium-rare, and my husband likes his medium. So, I compromised when cooking this steak and pulled it out of the oven when the internal temperature reached 120 degrees F.
Calories: 560kcal | Carbohydrates: 1g | Protein: 16g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 187mg | Sodium: 817mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 0.9mg | Calcium: 15mg | Iron: 1.4mg