Reverse Sear Ribeye Steak: Cast Iron Mastery

If you’re aiming to cook a reverse sear ribeye steak, the cast iron skillet is your ultimate ally in achieving that perfect crust and tender interior. This technique has garnered acclaim among steak aficionados for its ability to closely control the internal temperature of the steak, ensuring a mouthwatering result every time.

Understanding the Reverse Sear Method

The reverse sear method is a two-step process that involves starting the steak in a low-temperature oven and finishing it off with a sizzling sear in a cast iron skillet. This approach is ideal for thicker cuts of meat like the ribeye, which benefit from the gentle heat to cook evenly without overcooking the exterior.

Prepping Your Ribeye Steak

Begin with a high-quality ribeye steak, preferably one that is at least 1.5 inches thick. Season the steak generously with salt and pepper, and let it sit at room temperature for about 30 minutes. This allows the seasoning to penetrate the meat and for the steak to cook more evenly.

Cooking in the Oven

Preheat your oven to a low temperature, around 250°F (121°C). Place the ribeye on a wire rack set over a baking sheet to ensure even air circulation. Insert a meat thermometer into the thickest part of the steak, and cook until it reaches an internal temperature of about 110°F (43°C) for medium-rare. This usually takes about 45 minutes to an hour, depending on the thickness of your steak and oven performance.

The Cast Iron Sear

Once the steak reaches the desired internal temperature, remove it from the oven and let it rest while you heat up your cast iron skillet. Heat the skillet over high heat until it’s extremely hot, which should take about 5 minutes. Add a high-smoke-point oil such as canola or grapeseed oil to the skillet just before placing the steak in it.

Sear the steak for about 1-2 minutes on each side, or until a brown crust forms. For an extra touch of flavor, you can add butter, garlic, and fresh herbs to the skillet during the last minute of searing, basting the steak with the melted butter.

Rest and Serve Your Perfect Reverse Sear Ribeye

After searing, transfer the steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite. Slice against the grain and serve immediately to enjoy the reverse sear ribeye steak at its finest.

Remember, the reverse sear method is not just about following steps but understanding the nuances of cooking steak. With practice, you’ll be able to adjust the cooking times and temperatures to suit your specific cut and preferred doneness, making the reverse sear ribeye steak in a cast iron skillet a signature dish in your culinary repertoire.