Reverse Ribeye: A Step-by-Step Guide to Perfect Steak

When it comes to preparing a steak that’s juicy inside and crusty on the outside, the reverse sear method is a game-changer, especially for thicker cuts like a reverse ribeye. This technique involves slow-cooking the steak at a low temperature and then finishing it off with a high-heat sear.

Understanding the Reverse Sear Technique

The reverse sear is about control and precision. By gently bringing your steak to temperature in a low-heat environment, you ensure even cooking through the meat. The final sear then gives you the flavorful, caramelized crust that steak lovers crave. This method is particularly beneficial for a reverse ribeye, as its generous marbling responds well to this cooking style.

What You Need for Reverse Searing a Ribeye

Before you start, ensure you have the following:

• A thick-cut ribeye steak, preferably at least 1.5 inches thick
• Meat thermometer
• Cast iron skillet or heavy frying pan
• Oven or grill
• Coarse salt and ground black pepper
• High smoke point oil, such as vegetable or grapeseed oil
• Butter, garlic, and fresh herbs (optional for basting)

Preparation: Seasoning Your Ribeye

Start by generously seasoning your ribeye steak with salt and pepper. Let the steak sit at room temperature for about 30 minutes to an hour. This step is crucial for the reverse sear as it ensures that the seasoning penetrates the meat and that the steak cooks evenly.

Cooking: The Low and Slow Approach

Preheat your oven or grill to around 250°F (120°C). Place the steak on a wire rack over a baking sheet, then insert the meat thermometer into the thickest part of the steak. Cook the steak in the oven or closed grill until it reaches an internal temperature approximately 10-15 degrees below your desired doneness. This usually takes about 45-60 minutes, but the key is to watch the thermometer, not the clock.

The Searing Finish

Once your ribeye reaches the target temperature, remove it from the oven or grill and let it rest while you heat your skillet over high heat. Add the oil to the pan, and once it’s shimmering, carefully place the steak in the skillet. Sear for about 1-2 minutes on each side until a deep brown crust forms. If you’d like, add butter, garlic, and herbs in the last minute of cooking, and baste the steak with the aromatic butter.

Rest and Serve

After searing, transfer your ribeye to a cutting board and let it rest for about 10 minutes. This allows the juices to redistribute throughout the steak. Slice against the grain, serve, and enjoy the perfectly cooked reverse ribeye steak.