Reverse Sear Rib Eye: Master the Perfect Steak Technique

When it comes to preparing a tender and juicy rib eye, the reverse sear method is a game-changer. This technique involves slowly cooking the steak at a low temperature and finishing it off with a high-heat sear.

Understanding the Reverse Sear Method

The reverse sear is a technique that has transformed the way many home chefs and professionals cook their steaks. By reversing the traditional sear-then-oven method, the steak is first brought up to temperature slowly in the oven, and then seared on a hot pan or grill for a flavorful crust. This method is particularly suitable for thicker cuts of meat like rib eye, where it ensures even cooking and a tender interior.

rib eye reverse sear

Why Choose Reverse Sear for Rib Eye?

Rib eye steaks are known for their marbling and rich flavor. The reverse sear capitalizes on these traits by cooking the steak gently to maintain its juiciness, then searing it to develop a deliciously caramelized exterior. This method gives you precise control over the doneness of the steak, making it perfect for those who crave a perfectly cooked rib eye.

Step-by-Step Guide to the Perfect Rib Eye Reverse Sear


  • 1 inch-thick rib eye steak
  • Salt and pepper to taste
  • High smoke point oil, such as canola or grapeseed
  • Butter, garlic, and fresh herbs (optional for basting)


  • Oven
  • Meat thermometer
  • Cast iron skillet or heavy pan
  • Tongs


  1. Preheat your oven to 275°F (135°C). This low temperature will cook your rib eye gently, ensuring even doneness.
  2. Season the rib eye steak generously with salt and pepper on both sides.
  3. Place the steak on a rack over a baking sheet and insert a meat thermometer into the thickest part of the steak.
  4. Roast in the oven until the steak reaches an internal temperature of about 10-15 degrees below your desired final temperature (for medium-rare, aim for 120-125°F).
  5. Remove the steak from the oven and let it rest while you heat a cast iron skillet or heavy pan over high heat.
  6. Once the pan is smoking hot, add a small amount of high smoke point oil.
  7. Place the steak in the pan, searing each side for about 1-2 minutes, or until a brown crust forms.
  8. If desired, add butter, garlic, and fresh herbs to the pan and baste the steak for additional flavor.
  9. Remove the steak from the pan and let it rest for a few minutes before slicing against the grain.

Tips for Success with Reverse Sear Rib Eye

  • Use a meat thermometer to avoid overcooking.
  • Allow your steak to reach room temperature before cooking.
  • Resting the steak after the oven and after searing is crucial for retaining juices.
  • Experiment with different seasonings and basting ingredients to find your perfect flavor combination.

By following these steps and tips, you’ll achieve a rib eye that’s cooked to perfection with the reverse sear method. This technique might require a bit more patience than traditional methods, but the results are well worth it. Give it a try and impress your guests or simply enjoy an exquisite steak at home.

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