Perfect Reverse-Sear Ribeye Steak Recipe for Juicy, Tender Results
This reverse-sear ribeye steak recipe delivers consistently juicy, tender results with a perfect crust by slow-cooking in the oven and finishing with a quick sear in a hot cast-iron skillet.
- Prep Time: 10 minutes (plus 40 minutes to overnight for seasoning)
- Cook Time: 30-40 minutes (oven) plus 4 minutes (searing)
- Total Time: 45-55 minutes (including resting and seasoning time)
- Yield: 1 serving 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 thick-cut ribeye steak (1.5 to 2 inches thick)
- Coarse kosher salt or sea salt
- Freshly ground black pepper
- 1 tablespoon neutral oil with a high smoke point (canola, grapeseed, or avocado oil)
- 1 tablespoon unsalted butter
- 2 fresh garlic cloves, crushed
- Fresh rosemary or thyme sprigs (optional)
Instructions
- Preheat your oven to 250°F (120°C).
- Generously sprinkle kosher salt and freshly ground black pepper on both sides of the steak. For best flavor, season at least 40 minutes before cooking or overnight uncovered in the refrigerator.
- Place the steak on an oven-safe wire rack set over a baking sheet to allow air circulation.
- Insert an instant-read thermometer into the thickest part of the steak. Bake in the oven until the internal temperature reaches about 115°F (46°C) for medium-rare, approximately 30-40 minutes depending on thickness.
- While the steak is in the oven, preheat a cast-iron skillet over high heat. Add the neutral oil and heat until shimmering but not smoking.
- Transfer the steak carefully to the hot skillet. Sear each side for 1-2 minutes until a deep brown crust forms.
- Add butter, crushed garlic, and herbs to the skillet. Tilt the pan and spoon the melted butter over the steak repeatedly to baste it.
- Check the steak’s internal temperature again to ensure it reaches 130°F (54°C) for medium-rare. Remove immediately to avoid overcooking.
- Let the steak rest loosely tented with foil for 5-10 minutes to allow juices to redistribute before slicing and serving.
Notes
Use a thermometer to ensure perfect doneness. Pat steak dry before seasoning for better crust. Use high smoke point oils for searing. Rest steak 5-10 minutes after cooking to retain juices. Season steak at least 40 minutes ahead or overnight for best flavor. Avoid overcrowding the pan when searing multiple steaks.
Nutrition
- Serving Size: 1 thick-cut ribeye s
- Calories: 750
- Sodium: 600
- Fat: 60
- Saturated Fat: 25
- Protein: 55
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