Reverse Searing Ribeye in Cast Iron for Perfect Results

When it comes to cooking a ribeye steak, the cast iron reverse sear method stands out for delivering an exquisitely tender and perfectly cooked piece of meat. This technique involves slowly bringing the steak up to temperature and then searing it for a flavorful crust.

The Basics of Cast Iron Reverse Sear

The reverse sear is a simple yet effective cooking method that begins with low-temperature cooking. This is usually done in the oven or on the cooler side of a grill before transferring the steak to a screaming-hot cast iron skillet to achieve a crispy, browned exterior. The gradual rise in temperature allows for more even cooking, which means you’re less likely to end up with a steak that’s overcooked on the outside and undercooked in the middle.

Choosing Your Ribeye for Reverse Searing

When selecting a ribeye steak for reverse searing, look for one that is at least 1.5 inches thick. This thickness is ideal for the reverse sear process as it prevents the steak from cooking too quickly during the searing phase, allowing you to achieve that coveted edge-to-edge pinkness.

Preparing Your Steak and Cast Iron Skillet

Before you begin cooking, take your ribeye out of the refrigerator to allow it to come to room temperature, which usually takes about 30 minutes. This is a crucial step in ensuring even cooking. While the steak is resting, you can prepare your cast iron skillet. Ensure it’s clean, seasoned, and ready to handle the high heat required for searing.

Low-Temperature Cooking

Preheat your oven to approximately 275°F (135°C). Season your ribeye generously with salt and pepper, and if desired, add herbs like rosemary or thyme for additional flavor. Place the steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook in the oven until the internal temperature reads about 10-15 degrees below your desired level of doneness (for medium-rare, aim for 115-120°F).

Searing Your Ribeye to Perfection

Once your ribeye has reached the target temperature, heat your cast iron skillet over high heat. You’ll want the skillet to be extremely hot for searing. Add a high-smoke-point oil, such as canola or grapeseed oil, to the skillet and then carefully place your steak in the pan. Sear for about 1-2 minutes on each side, or until a deep brown crust has formed. For an extra touch of flavor and decadence, you can add butter, garlic, and additional herbs to the skillet in the last minute of searing, basting the steak with the melted butter mixture.

Serving Your Cast Iron Reverse Seared Ribeye

After searing, let your ribeye rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy, tender bite. Slice against the grain, and serve with your favorite sides, such as a fresh salad or roasted vegetables.

With the reverse sear method, your cast iron skillet, and some patience, you can achieve a restaurant-quality ribeye at home. Enjoy the fruits of your labor with a perfectly cooked, flavor-packed steak that’s sure to impress.