Reverse-Sear Ribeye

Name: Reverse-Sear Ribeye
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 2 steaks
Cuisine: American
Ingredients: 2 piece bone-in ribeye steaks 1.5 inches thick, about 450 g each; 1 teaspoon kosher salt; 1 teaspoon coarsely ground black pepper; 1 tablespoon beef tallow or neutral oil

by Chef Nica 4.9 (284)

5 min
Prep: 1 hr
Ready in: 2
Servings: Medium
Level

Season

Pat steaks completely dry. Season generously on all sides with kosher salt and pepper. Let air-dry uncovered on a rack for at least 30 min, or up to 24 hours in the fridge.
Low oven

Preheat oven to 250°F (120°C). Roast steaks on a wire rack set in a sheet pan until internal temperature reads 120–125°F for medium-rare, about 40–50 minutes.
Rest briefly

Remove from oven. Heat cast iron skillet over highest heat for 5 minutes while the steak rests.
Sear

Add tallow to the screaming-hot skillet. Sear each side 60–90 seconds pressing gently, then sear the edges 30 seconds each. Do not move during the sear.
Rest & slice

Rest 3–5 minutes on a cutting board. Slice against the grain.

Ingredients

Batch

Units

Steps

Watch

Transcript

We're doing the reverse sear today — the method that changed how I cook steak forever. 250°F oven on a wire rack. You want air circulating all around the meat. Probe hits 125°F. Pull it, rest it ten minutes — the carry-over stops here unlike forward sear. Cast iron screaming hot. Oil, then the steak. Sixty seconds a side — you want the crust, not the cook.

Tips

Dry surface = better crust. The low oven dries the exterior perfectly before the sear.
Do not add butter to the sear pan for ribeye — the marbling bastes itself.
Check internal temp with an instant-read thermometer; do not guess.