Reverse sear ribeye is guaranteed to become your new favorite ribeye steak recipe! Using your oven and a cast iron skillet, reverse searing creates a flavorful ribeye steak with a delicious browned crust that’s cooked to perfection.
What is a reverse sear?
A reverse sear is when you first cook your steak at a moderate temperature in the oven, then sear the steak over high heat at the end. This is the opposite of traditional pan-searing, where you would sear the steaks first in a hot skillet or over a hot grill until cooked through.
By cooking a reverse sear steak, you can better control the cooking temperature, resulting in a steak with a beautiful brown sear that’s perfectly cooked inside.
What ingredients do I need for a reverse seared ribeye?
For this ribeye steak recipe, you’ll need the following ingredients:
- 1 thick-cut ribeye steak (about 1 1/2 to 2 inches thick, if possible)
- 1 Tbsp. Santa Maria seasoning*
- 1 Tbsp. avocado oil*
- 1 Tbsp. unsalted butter
- Fresh rosemary (optional)
*Santa Maria seasoning is a simple steak seasoning made with a mixture of salt and pepper, granulated honey or sugar, granulated garlic, and onion powder. It’s featured in our Brazilian churrascaria-style Picanha Steak Recipe, too! We think it is the best steak seasoning.
*Avocado oil is available at most grocery stores and can be found alongside other oils. There is often an avocado on the label.
How to Cook Ribeye Steak
Cooking a reverse seared ribeye involves first cooking steak in oven and then searing it on the stove. Quickly searing steak on high heat after cooking it in the oven gives it a beautiful brown crust with a perfectly cooked inside. Follow these instructions to cook the perfect steak:
- Preheat the oven to 275 degrees F.
- Place a wire cooling rack onto a baking sheet, then place the uncooked ribeye steak onto the wire rack. Season both sides of the ribeye steak with the Santa Maria steak seasoning.
- Place the steak into the oven and bake for 15 minutes or until the internal temperature reaches about 90 degrees F. At the same time, place a cast-iron skillet into the oven to let it warm as the steak cooks.
- When the steak has reached 90 degrees F., remove from the oven. Carefully remove the cast iron skillet (it will be hot) and place onto a burner on the stove.
- Add 1 Tbsp. of avocado oil to the cast iron skillet and heat over high heat until it begins to smoke.
- Next, carefully place the ribeye steak into the cast iron skillet and sear for two minutes on one side, then flip and sear for another 1-2 minutes or until the internal temperature reaches your desired level of doneness. For medium rare, the internal temperature should be about 135 degrees F, while with medium it should be 145 degrees F.
- Carefully remove your reverse seared ribeye from the cast iron skillet and let rest on a plate for 10 minutes. Top with 1 Tbsp. of unsalted butter and fresh rosemary and allow it to melt as it rests.
What sides go with a reverse sear ribeye?
Reverse sear steak pairs well with all of your favorite steak pairings, like foil pack potatoes or button mushrooms. You could serve it with mashed Parmesan potatoes, lemon garlic Hasselback potatoes, or even green bean almondine. Try baked crispy potato wedges for a more casual dinner!
Some of our favorite side dishes for steak are baked creamed corn casserole, brown sugar glazed carrots and especially gluten free au gratin potatoes! A simple salad works, too, like this fresh vegetable salad with creamy balsamic dressing.
For dessert, try this peach cobbler with cake mix, this apple dump cake, or simply stewed apples on the side. We recommend Moscato Sangria as a drink.
Make this dish a surf & turf with steamed crab legs or a side of deep fried oysters.
A reverse sear ribeye is one of the most flavorful cast iron ribeye steak recipes you can find. The reverse sear process creates a beautiful golden crust on the outside of the steak that captures the flavors perfectly! Give this cooking method a try instead of grilling, and see how delicious searing steak can be.
Try more easy steak recipes!
Here are some of our favorite steak recipes to make at home:
- Chuck Steak with Compound Butter
- Porterhouse Steak Recipe with French Onion Green Beans
- Authentic Carne Asada Recipe
- Steak Foil Pack
And take a look at our Cowboy Cooking and Cast Iron Care tips while you’re at it, too!
📌 Pin this Reverse Sear Ribeye recipe to save for later!
We would love to know what you think of this cast iron steak recipe! Let us know in the comments and with a rating. We love to hear from you!
Reverse Sear Ribeye
Ingredients
- 1 thick-cut ribeye steak
- 1 Tbsp. Santa Maria seasoning (see notes)
- 1 Tbsp. avocado oil
- 1 Tbsp. unsalted butter
- 2-3 rosemary sprigs (optional)
Instructions
- Preheat oven to 275 degrees F.
- Place a wire cooling rack onto a baking sheet, then place the uncooked ribeye steak onto the wire rack. Season both side of the ribeye steak with the Santa Maria seasoning.
- Place the steak into the oven and bake for 15 minutes or until the internal temperature reaches about 90 degrees F. At the same time, place a cast-iron skillet into the oven to let it warm as the steak cooks.
- When the steak has reached 90 degrees F., remove from the oven. Carefully remove the cast iron skillet (it will be hot) and place onto a burner on the stove. Add 1 Tbsp. of avocado oil to the cast iron skillet and heat over high heat until it begins to smoke.
- Next, carefully place the ribeye steak into the cast iron skillet and sear for two minutes on one side, then flip and sear for another 1-2 minutes or until the internal temperature reaches your desired level of doneness.
- Carefully remove from the cast iron skillet and let rest on a plate for 10 minutes. Top with 1 Tbsp. of unsalted butter and fresh rosemary and allow it to melt as it rests.
Video
Notes
*Avocado oil is available at most grocery stores and can be found alongside other oils. There is often an avocado on the label.
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