Reverse Sear 1.5 Inch Ribeye: Mastering the Perfect Steak

If you’re aiming to cook a 1.5-inch ribeye to perfection, the reverse sear method is your best bet. This technique involves slowly cooking the steak at a low temperature and finishing it off with a high-heat sear. The reverse sear makes for a steak with a beautifully even interior and a perfectly caramelized crust.

Understanding the Reverse Sear Technique

Before diving into the cooking process, it’s essential to understand what sets the reverse sear apart from other methods. Traditional searing starts by cooking the steak over high heat to form a crust, then finishing it at a lower temperature. The reverse sear flips this approach, starting low and slow in the oven or on a cooler part of the grill, and ending with a sizzling sear on a hot skillet or over direct flames. This method gives you greater control over the doneness of your steak, making it ideal for thicker cuts like a 1.5-inch ribeye.

Preparing Your Ribeye for Reverse Sear

Begin by taking your ribeye out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This step is crucial for even cooking. Season the steak generously on both sides with salt and pepper. If desired, you can also add garlic powder, onion powder, or your favorite steak seasoning.

Reverse Sear 1.5 Inch Ribeye: The Cooking Process

Preheat your oven to 275°F (135°C). Place a wire rack over a baking sheet and lay your ribeye on the rack. This setup allows air to circulate around the steak, cooking it evenly on all sides.

Insert a meat thermometer into the thickest part of the steak. Cook the ribeye in the preheated oven until it reaches an internal temperature of about 10-15 degrees below your desired level of doneness. For medium-rare, aim for an internal temperature of 120-125°F (49-52°C).

While the steak is in the oven, prepare your searing station. Heat a cast-iron skillet or grill to high heat. You want it to be extremely hot to ensure a quick and effective sear that won’t overcook the interior of your steak.

The Final Sear for a Perfect Crust

Once your ribeye has reached the target temperature, remove it from the oven and let it rest for a couple of minutes. Then, place the steak onto the hot skillet or grill. Sear it for about 1-2 minutes on each side, until a dark crust forms.

If you like, you can add butter, garlic, and fresh herbs to the skillet during the final minute of searing for added flavor. Baste the steak with the melted butter and aromatics to infuse it with these flavors.

After searing, let your steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicy, tender bite.