Main Courses > Meat Dishes > Beef > Grilled Ribeye Steak

Reverse Seared Ribeye Steak

Achieve steakhouse quality ribeye with the reverse sear method. This technique involves slow-cooking the steak in the oven at a low temperature, followed by a quick sear in a hot pan or on the grill, resulting in a perfectly cooked steak with a crispy crust and tender interior. Give it a try!

Prep Time
15 minutes
Cook Time
45-60 minutes
Servings
2
Ingredients
  • 1.5 inch thick Ribeye Steak
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 2 cloves, crushed Garlic
  • 2 sprigs Fresh Thyme

Seasoning the Steak

Generously season the ribeye steak with kosher salt and black pepper on all sides. Place the steak on a wire rack set over a baking sheet. This allows for even air circulation during the slow cooking process.

Slow Cooking in the Oven

Preheat your oven to 250°F (120°C). Place the baking sheet with the steak in the oven and cook until the internal temperature reaches 120°F (49°C) for medium-rare, 130°F (54°C) for medium, or 140°F (60°C) for medium-well. This typically takes 30-45 minutes, but use a meat thermometer to ensure accuracy.

Preparing for the Sear

Remove the steak from the oven and let it rest for 10 minutes. Pat the steak dry with paper towels to remove any excess moisture. This is essential for achieving a good sear.

Searing the Steak

Heat olive oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until it's shimmering and almost smoking. Carefully place the steak in the hot skillet and sear for 1-2 minutes per side, until a deep brown crust forms. If the skillet starts to smoke excessively, reduce the heat slightly.

Basting with Butter and Aromatics

Add butter, crushed garlic cloves, and fresh thyme sprigs to the skillet. Tilt the skillet and use a spoon to continuously baste the steak with the melted butter mixture for the last 30 seconds of searing. This adds flavor and richness to the steak.

Resting Again

Remove the steak from the skillet and place it on a cutting board. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and Serving

Slice the steak against the grain and serve immediately. Drizzle with any pan juices from the skillet.

Nutrition Facts Estimated per 100g of product

Calories: 320, Protein: 26g, Fat: 24g, Saturated Fat: 10g, Cholesterol: 85mg, Sodium: 55mg (values are approximate and may vary based on the specific cut and preparation method).

Other Considerations for Nutrition

Ribeye is high in cholesterol and saturated fat. Consider removing excess fat and pairing with a healthy side dish like steamed vegetables or a salad.

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FAQ

  • Why reverse sear?

    Reverse searing results in a more evenly cooked steak from edge to edge, with a beautiful crust and a tender, juicy interior.
  • Can I reverse sear on the grill?

    Yes, you can adapt this method for the grill. First, cook the steak on the cooler side of the grill until it reaches your desired internal temperature, then move it to the hot side to sear for a few minutes per side.
  • What if my steak is too thin?

    Reverse searing is best suited for thicker cuts of steak (at least 1.5 inches). Thinner steaks may overcook during the slow cooking process.
  • What internal temperature should I aim for?

    120°F (49°C) for medium-rare, 130°F (54°C) for medium, and 140°F (60°C) for medium-well are good targets for the oven portion of the cooking process. The sear will add a few more degrees.