Easy Reverse Seared Ribeye Steak Recipe in the Oven
A perfectly cooked, full-flavored, tender, and juicy Reverse Seared Ribeye Steak is glorious and the ultimate steak dinner. In this easy recipe, a bone-in ribeye steak is first roasted low-and-slow in the oven and then pan-seared in a cast-iron skillet on the stove until it develops a nice well-browned crust.
wire rack, rimmed baking sheet, large cast iron skillet, instant read meat thermometer
Ingredients
2poundsbone-in ribeye steak2 to 2.5 pounds, 1.5 to 2inches thick
1teaspoonkosher salt
½teaspoonground black pepper
2tablespoonsvegetable oilor peanut oil
4tablespoonsunsalted butteryou can also use ghee or clarified butter
3-4whole garlic clovespeeled
2-3sprigs of rosemary
Instructions
Preheat the oven to 225 degrees F.
Sprinkle the salt and pepper on all sides of the steak.
Place the seasoned steak on a wire rack over a rimmed baking sheet.
Then, place the pan in the oven. Roast the ribeye until the internal temperature reaches 105 degrees F. for rare, 115 degrees F. for medium-rare, and 125 degrees F. for medium. This will take one to two hours for a two-pound bone-in ribeye at 225 degrees F. The steak will not be done; it will finish cooking in the skillet.
Heat a large cast-iron skillet over medium-high heat about five minutes before you think your steak will be done. When the skillet is hot, add the oil.
When the oil starts shimmering, add the ribeye and sear on the first side for one to two minutes. Next, add the butter, garlic cloves, and rosemary sprigs, and flip the ribeye over. Sear on the second side for one to two minutes while continuously spooning the butter over it.
Use tongs and sear the edges by setting the ribeye on its side and on the top for about one minute to sear the ribeye cap or spinalis.
Remove the steak from the pan. Cover it loosely with aluminum foil and let it rest for 10 minutes. Carryover cooking will continue to increase the internal temperature. Final internal temperatures are approximately 120 degrees F. for rare, 130 degrees for medium-rare, and 135 degrees for medium.
Before serving, use a sharp knife to cut the bone away, and cut the ribeye into slices. Spoon the butter mixture over the slices and serve immediately.
Notes
This reverse sear ribeye steak recipe is based on a bone-in, two-inch-thick ribeye weighing approximately 2 to 2.5 lbs. Steaks that are one and one-half to two inches thick are the perfect thickness for reverse searing. However, this cooking method isn't recommended if your meat is thinner than this because it will cook too quickly.
If your steak is more or less than two to two and one-half pounds, cooking times will be longer or shorter.
I like my beef medium-rare, and my husband likes his medium. So, I compromised when cooking the ribeye pictured and pulled it out of the oven when the internal temperature reached 120 degrees F.
For an even tastier ribeye, If you have time, before cooking, place your uncooked and unwrapped ribeye on a wire rack over the baking sheet. Sprinkle the salt over it, then put it uncovered in the fridge overnight. This allows any moisture to be drawn out and evaporate and helps to concentrate the flavor. Then follow the recipe and cook as directed.
This recipe calls for kosher salt. If you are using table salt, reduce the amount by half.