Reverse Sear Ribeye: A Step-by-Step Guide for Perfect Steak

When it comes to preparing a ribeye steak, the reverse sear method is a game-changer that ensures a juicy, perfectly cooked steak every time. Let’s dive into the intricacies of this technique.

The Art of Reverse Searing a Ribeye

What is Reverse Sear?

Reverse searing is a cooking method that starts with a low-temperature oven or grill to slowly bring the steak up to the desired internal temperature. This is followed by a quick sear on a hot pan or grill to create a delicious crust. This approach provides superior control over the cooking process, ensuring your ribeye is cooked to perfection from edge to edge.

Ingredients and Tools Needed

• 1-inch thick ribeye steak
• Kosher salt
• Freshly ground black pepper
• High-heat cooking oil (such as canola or grapeseed)
• Butter, garlic, and fresh herbs (optional for finishing the steak)
• Meat thermometer
• Oven-safe wire rack and baking sheet
• Cast iron skillet

Preparing Your Ribeye for Reverse Searing

Begin by patting your ribeye dry with paper towels. Season generously with kosher salt and black pepper on all sides. Let the steak rest at room temperature for about 30 minutes to ensure even cooking. Preheat your oven to 275°F (135°C) and place the wire rack on the baking sheet.

Cooking the Ribeye: The Low-Temperature Phase

Place the seasoned ribeye on the wire rack and insert the meat thermometer into the thickest part of the steak. Set the steak in the oven and cook until the thermometer reads about 10°F (5°C) below your desired final temperature for doneness. This will typically take about 20-30 minutes for a 1-inch steak.

Desired Doneness Temperatures:

• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)

Finishing with a Sear

Once your ribeye reaches the target temperature, remove it from the oven and let it rest while you heat a cast iron skillet over high heat. Add the high-heat cooking oil to the skillet and once the oil is shimmering, place the steak in the pan.

Sear the steak for about 1-2 minutes on each side until a deep brown crust forms. If desired, add butter, garlic, and fresh herbs in the last minute of searing, spooning the flavored butter over the steak for added richness.

After searing, transfer the steak to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring a moist and tender ribeye.

Final Touches and Presentation

Slice your reverse seared ribeye against the grain and serve immediately. This method will deliver a steakhouse-quality ribeye that is tender, flavorful, and cooked to your exact preference.

Enjoy the fruits of your labor with this foolproof reverse sear ribeye recipe. Once you’ve mastered this technique, you’ll be well on your way to impressing guests and treating yourself to an exceptional dining experience at home.