Reverse Sear Ribeye

Reverse sear ribeye will yield ultra juicy, perfectly crusted beef that melts in your mouth. It’s an easy method for cooking steak without fail.

Why this recipe works

We’ve shown you how to smoke first, sear last with our smoked ribeye steak recipe, but we think it’s time the reverse sear ribeye method is properly introduced in a fool-proof, step-by-step tutorial to help you conquer the easiest, perfectly cooked steak.

If you’ve never tried reverse searing a ribeye, you’re in for a whole new level of incredibly tender beef. The method of reverse searing is basically in the name. Normally, you would sear a steak first, then cook it as normal. In this recipe, you’ll start by slow baking the steak in the oven, then removing it to a sizzling hot skillet to sear into a gorgeous crust. You’re essentially switching the roles of the traditional route by baking first, searing last.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

STEAK – Look for 2 pounds of ribeye steak, about 1 pound each steak. They should be 1 1/2 – 2 inches thick for the best results. Depending on the thickness of your steak and the doneness you prefer, you can add 10 minutes more in the oven. Our instructions will result in medium doneness.

How to Make Reverse Sear Ribeye

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 400 F. Place wire rack over the baking sheet.
2. Mix together olive oil, brown sugar, onion powder, granulated garlic, salt, and pepper.
3. Using gloved hands, rub oil and spice mixture all over the meat.
4. Place prepared meat on wire rack over baking sheet.
5. Bake in preheated oven for 15-20 minutes.
6. About 3-4 minutes before the oven time is done, preheat your cast iron skillet (dry, do not add oil or butter) over high heat.
7. Remove steak from oven and immediately add to the hot skillet. Sear for 2-4 minutes on each side to desired doneness.
8. Remove steak to a cutting board and allow to rest for a few minutes. Do not cover with foil or it will continue to cook.

Frequently Asked Questions & Expert Tips

Aim for an internal temperature of 125F for rare, 130-135F for medium rare, and around 145F for medium. Use an instant read thermometer inserted into the thickest part of the beef to guage accurate temperatures.

Serving Suggestions

Serve reverse sear ribeye with crockpot mashed potatoes and roasted carrots, asparagus, corn, green beans, or other vegetables. Steak also pairs beautifully with a crisp side salad. Enjoy!

More Beef Recipes

• Salisbury Steaks
• Oven Beef Ribs
• Oven Swiss Steak
• Crockpot Beef Burgundy
• Ground Beef Stroganoff
• Veal Chops

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