Reverse Sear Ribeye Steak: The Ultimate Cooking Guide

If you’re aiming to cook the perfect ribeye steak, the reverse sear method may just be your ticket to achieving that juicy, tender, and well-caramelized crust. This technique has been embraced by steak aficionados and professional chefs alike for its ability to provide unparalleled control over the cooking process. Let’s dive into the world of reverse searing and how to apply it to a ribeye steak for your best meal yet.

Understanding the Reverse Sear Method

The reverse sear is a cooking method that starts with slowly heating the meat in a low-temperature oven and finishing with a quick, high-heat sear on a skillet or grill. This method offers several benefits:

  • Even Cooking: By gently bringing the steak up to temperature, the reverse sear promotes even cooking throughout the steak.
  • Perfect Doneness: Slow cooking reduces the risk of overcooking, allowing you to achieve the desired level of doneness with greater precision.
  • Improved Texture and Flavor: The final sear creates a Maillard reaction, enhancing the steak’s flavor and texture.

Choosing Your Ribeye Steak

Selecting a high-quality ribeye is crucial for the best reverse sear experience. Look for steaks that are at least 1.5 inches thick with good marbling. The fat within the steak will melt during the cooking process, contributing to a moist and flavorful result.

Step-by-Step Guide to Reverse Sear Ribeye Steak


  • 1 ribeye steak (1.5 inches thick)
  • Kosher salt
  • Freshly ground black pepper
  • High smoke-point cooking oil (such as avocado or grapeseed oil)
  • Butter, garlic, and fresh herbs (optional for basting)


  • Oven
  • Cast-iron skillet or heavy frying pan
  • Meat thermometer


  1. Preheat the Oven: Start by preheating your oven to a low temperature, around 225°F (107°C).
  2. Season the Steak: Generously season the ribeye steak with kosher salt and freshly ground black pepper on all sides.
  3. Slow Cook in the Oven: Place the steak on a rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook in the oven until the internal temperature reaches about 10-15 degrees below your target doneness (for medium-rare, aim for 115°F).
  4. Heat the Skillet: As the steak nears the desired internal temperature, heat a cast-iron skillet over high heat until smoking hot.
  5. Sear the Steak: Add cooking oil to the skillet and sear the steak for about 1-2 minutes on each side until a brown crust forms. If desired, add butter, garlic, and fresh herbs to the skillet and baste the steak during the last minute of searing.
  6. Rest the Steak: Remove the steak from the skillet and let it rest for at least 5 minutes to allow the juices to redistribute.
  7. Serve: Slice against the grain and serve your perfectly cooked reverse sear ribeye steak.

sear ribeye steak

Tips for a Perfect Reverse Sear Ribeye Steak

  • Let the Steak Come to Room Temperature: Take the ribeye steak out of the fridge about 30 minutes before cooking to ensure more even cooking.
  • Use a Reliable Meat Thermometer: Monitoring the internal temperature is key for nailing the desired doneness.
  • Allow for Carryover Cooking: Remember that the steak’s temperature will continue to rise slightly after being removed from the oven.
  • Rest Your Steak: Resting is crucial to ensure a juicy steak. Do not skip this step!

By following this guide, you’ll be able to reverse sear a ribeye steak to perfection, impressing both yourself and your guests with your culinary prowess.

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