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Our Reverse Sear Ribeye Steak recipe is a flavorful, easy steak dinner that’s ready in under 30 minutes! Reverse searing a steak is the best way to cook steak. This simple cooking method makes it so easy to beautifully cook and sear any cut of beef, including a perfect ribeye!
- What is reverse sear?
- What makes this the best ribeye recipe?
- What do I need to reverse sear steak?
- Ribeye Steak Recipe Ingredients
- Ribeye Steak Seasoning
- What oil should I use to cook steak?
- How to Reverse Sear a Steak
- Steak Degree of Doneness
- How to Sear Steak on the Grill
- Can I cook more than one steak?
- Side Dishes for Steak
- What to Do with Leftover Steak
- Best Grilling Recipes
- 📌 Pin it for later!
- 📋 Recipe
We’ll show you how to cook the perfect reverse sear steak in your oven and a pan, and promise it will be your new favorite cooking method! Cooking steak in a cast-iron skillet and oven makes the most flavorful steak with a delicious browned crust. Every bite is steak perfection. Perfect for a weekday meal or a Sunday dinner!
What is reverse sear?
Reverse searing is a cooking method that involves first cooking steak in the oven, then searing it at a high temperature in a pan over the stove or on the grill.
This is the opposite of traditional pan-searing, where you begin by searing and then continue to cook the steak in a hot skillet or over a grill until it cooks through. By cooking a reverse sear oven steak, you can better control the cooking temperature for perfect results every time.
We love to use this method for all of our best steak recipes!
Trust us, you need to try this method for cooking pan-seared steak. Reverse searing in the oven and then on the stove creates so much flavor. You’ll get that perfect, juicy middle, cooked just how you like it, and the perfect sear.
And you will get those beautiful results every time! Reverse searing steak is that easy.
What makes this the best ribeye recipe?
If you have yet to try reverse searing a steak, you are going to be blown away by how simple it makes everything. You’ll enjoy perfectly cooked steak every time using this method!
Take it from our readers – they are loving this recipe on Pinterest! Here’s what they have to say:
“Turned out good on the first try.” – @ssclark78
“Loved it. So tender.” – @yvettedelatorre
“Made this for Easter. Was not disappointed!” – @melb0t
“First time I was ever able to cook the steak perfectly without stressing.” – @LisaGeeee
What do I need to reverse sear steak?
To make a perfect reverse sear ribeye, you will need a cast-iron skillet and oven. That’s it! No special tools are necessary when you bake and sear steak.
If you have yet to pick up a cast-iron skillet, it is the best pan for cooking steak. Check out our Cast Iron Skillet Recipes guide for more ideas of what you can make in a cast-iron skillet.
When it comes to cooking steak the traditional way, you can run into problems finding that perfect balance between searing and cooking the steak to that perfect internal temperature.
That isn’t an issue at all with reverse searing steak! We’re going to show you:
- How to cook the perfect steak…
- Why you should use the reverse searing steak method…
- How to cook steak in a cast iron skillet…
- …and how to cook steak on the stove and oven!
Ribeye Steak Recipe Ingredients
- Thick-cut ribeye steak (about 1 ½ to 2 inches thick, if possible)
- Santa Maria seasoning*
- Avocado oil, canola oil, or another neutral cooking oil with a high smoke point
- Unsalted butter
- Fresh rosemary (optional)
Ribeye Steak Seasoning
Santa Maria seasoning is a simple steak seasoning that uses a mixture of salt and pepper, granulated honey or sugar, granulated garlic, and onion powder.
You can also use simple salt and pepper to season a good quality steak, and it will be delicious.
What oil should I use to cook steak?
To make this reverse sear ribeye steak, we use avocado oil. Avocado oil is available at most grocery stores and can be found alongside other oils, often with an avocado on the label.
If you cannot find it or would prefer to use another type of oil on hand, use canola oil or another neutral vegetable oil with a high smoke point. Extra light olive oil works too, as it also has a high smoke point.
How to Reverse Sear a Steak
- Preheat oven to 275°F. Place a wire cooling rack onto a baking sheet, then place ribeye steak onto the wire rack. Thoroughly season both sides of the ribeye with Santa Maria steak seasoning or seasoning of your choice.
- Place the sheet with the steak in the oven. At the same time, place your cast-iron skillet into the oven to let it warm while the steak cooks. Bake for 15 minutes, or until the internal temperature of the steak reaches about 90°F. Use a meat thermometer for best results.
- After 15 minutes or the steak reaching 90°F, carefully remove it from the oven. Carefully remove the cast iron skillet from the oven and place onto a burner on the stove. Add avocado oil to the skillet and heat over high heat until it begins to smoke.
- Gently add the steak to the cast iron skillet and sear for 2 minutes on one side. Flip, then sear for another 1-2 minutes or until the internal temperature reaches your desired degree of doneness*. For a medium rare steak, let it reach 135°F.
- Remove from the skillet and let the steak rest for 10 minutes on a plate. Top with unsalted butter and fresh rosemary, or a pat of garlic butter as it rests. Serve, and enjoy!
For full ingredient measurements plus more recipe tips, keep scrolling to the recipe card below!
Steak Degree of Doneness
For best results cooking steak, use a meat thermometer this steak temperature chart to find your desired degree of doneness.
We recommend always using a meat thermometer when cooking any meat, especially if you want that perfect ribeye every time!
- Rare: 125°F
- Mid-rare: 135°F
- Medium: 145°F
- Mid-well: 150°F
- Well done: 160°F
How to Sear Steak on the Grill
If you’d like to reverse sear a steak on the grill instead of in a cast iron skillet, you can do that easily.
- Cook the steak as instructed in the oven, and then finish on the grill over high heat.
- Sear for 2 minutes on one side, and then 1-2 minutes on the other, or until it reaches your desired degree of doneness.
Can I cook more than one steak?
Yes, you can! Bake two steaks at the same time. For best results, make sure to use a meat thermometer when checking the internal temperature of the steaks.
However, you want to avoid over-crowding the pan when searing the steaks. It’s best to avoid adding more than one steak to the pan if you’re cooking large cuts, so sear the steaks one at a time. If you’re finishing steaks on the grill, this won’t be an issue.
For feeding a family of four, bake the second batch of steaks while you finish the first on the stove or grill.
Side Dishes for Steak
- Foil Pack Potatoes
- Grilled Corn on the Cob
- Grilled Potatoes
- Tomato Cucumber Feta Salad
- Mushrooms and Onions
My all-time favorite side dish for steak is Garlic Butter Potatoes!
The best sides for steak are simple vegetable sides, grilled vegetables, simple salads, and potato dishes!
What to Do with Leftover Steak
It’s the best way to use leftover steak, especially with a perfect ribeye like this. Serve it with Creamy Lemon Butter Sauce, and you’re all set!
Best Grilling Recipes
- Chuck Steak with Compound Butter
- Steak Foil Pack
- Best Beef Short Ribs
- Portuguese Beef Skewers
- All my favorite grilling recipes!
Make any cut of steak tender following our guide on How to Tenderize Steak.
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Did you try this reverse sear ribeye steak? Let us know in the comments below what you think! We love to hear from you.
Reverse Sear Ribeye
- 1 thick-cut ribeye steak
- 1 Tbsp. Santa Maria seasoning (see notes)
- 1 Tbsp. avocado oil or canola oil
- 1 Tbsp. unsalted butter
- 2-3 rosemary sprigs (optional)
- 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.
- 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.
- You can substitute canola oil for avocado oil.