Reverse Sear Ribeye Steak Oven Method: A Step-by-Step Guide

When it comes to preparing a ribeye steak, the reverse sear method using an oven is a game-changer. This technique involves slow-cooking the steak at a low temperature and then finishing it with a high-heat sear. The result is a perfectly cooked steak with a delicious, crispy exterior.

Understanding the Reverse Sear Method

The reverse sear method is a two-stage cooking process. First, the ribeye steak is placed in a low-temperature environment, which allows for a gentle and even cook throughout the meat. This stage is essential for achieving the desired internal temperature without overcooking the exterior.

The Initial Slow-Cooking Stage

Begin by preheating your oven to a low temperature, around 275°F (135°C). This ensures that the steak will cook evenly from edge to edge, reducing the risk of overcooked, dry edges. Season your ribeye steak generously with salt and pepper, and if desired, other herbs and spices.

Place the steak on a wire rack over a baking sheet to allow for proper air circulation. Insert a meat thermometer into the thickest part of the steak to monitor its internal temperature accurately. Cook the steak in the preheated oven until it reaches an internal temperature of about 10-15 degrees below your target doneness.

For rare: Remove at 115°F (46°C)
For medium-rare: Remove at 120°F (49°C)
For medium: Remove at 130°F (54°C)

The High-Heat Searing Finale

Once your ribeye steak reaches the desired internal temperature, remove it from the oven and let it rest while you preheat a skillet or cast iron pan on the stove over high heat. You want the pan to be extremely hot to achieve a beautiful sear.

Add oil with a high smoke point, such as vegetable or canola oil, to the hot pan, and carefully place the steak in the pan. Sear each side for about 1-2 minutes or until a golden-brown crust has formed. Be sure to sear the edges of the steak as well for an all-around crust.

Once the steak is seared to perfection, let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful.

Why Choose Reverse Sear Ribeye Steak Oven Method?

The reverse sear method is ideal for thicker cuts of meat, like a ribeye steak. It gives you more control over the cooking process and helps prevent the common pitfall of overcooking the outside while waiting for the center to reach the right temperature.

Additionally, finishing with a sear after the steak has been slowly brought up to temperature ensures that every inch of the surface gets a delectable crust, enhancing the steak’s flavor and texture.

Tips for Perfecting the Reverse Sear

• Use a meat thermometer: This is crucial for cooking the steak to your exact preference.
• Let the steak rest: Resting after cooking and before searing allows the internal temperature to even out.
• Pat the steak dry: Before searing, pat the steak dry to ensure a perfect crust forms.
• Don’t rush the sear: Give the steak time to develop a crust; don’t move it around in the pan.