This Reverse Sear Ribeye recipe is perfect for steak lovers who want a perfectly cooked, juicy, and flavorful steak. The reverse sear method ensures even cooking and a beautiful crust. Whether you're cooking for yourself or someone special, this recipe is sure to impress. Optional garlic and rosemary add an extra layer of flavor for those who love a touch of aromatic herbs.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 250°F. Pat the ribeye dry and season all over with salt and pepper.
Roast the ribeye on a wire rack over a baking sheet until the steak reaches an internal temperature of 120°F (about 30–45 minutes).
Remove the steak from the oven and let it rest for a few minutes while heating the pan.
Heat a cast iron or stainless steel pan over high heat and render down the steak fat to prepare for searing.
Sear the steak for about 1 minute per side until a deep crust forms. Optionally, add garlic and rosemary to the pan for extra flavor.
Let the steak rest for a few more minutes, then slice and enjoy.
Use a meat thermometer to ensure the steak reaches the perfect internal temperature.
Letting the steak rest after cooking helps retain its juices for a more flavorful bite.
For an extra crispy crust, make sure the pan is very hot before searing.
What is the reverse sear method?
The reverse sear method involves cooking the steak at a low temperature in the oven first, then searing it in a hot pan to create a crust. This ensures even cooking and a juicy interior.
Can I use a boneless ribeye for this recipe?
Yes, you can use a boneless ribeye. The cooking time may vary slightly, so use a meat thermometer to check the internal temperature.
Why do I need to let the steak rest?
Resting the steak allows the juices to redistribute, ensuring a tender and flavorful bite.
Can I skip the garlic and rosemary?
Yes, the garlic and rosemary are optional. They add extra flavor but are not necessary for the recipe.
What type of pan is best for searing the steak?
A cast iron or stainless steel pan is best for searing as they retain heat well and help create a nice crust.
Chicago-based food content creator making simple, bold recipes that make everyday cooking more exciting.
