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My flavorful Reverse Sear Ribeye is an easy steak dinner you can have on the table in under 30 minutes! I’ll show you how to reverse sear steak, the perfect method for a beautiful cook and sear on any cut. Especially a perfect ribeye!
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Reverse Sear Steak
After years and years of cooking every cut of steak on the market, I can honestly say reverse searing steak has remained my favorite method for achieving the perfect steak dinner.
You can use this reverse sear method to cook any of your favorite cuts, including porterhouse, NY strip, chuck steak, filet mignon, tri-tip, and of course, ribeye. You can cook your steak in the oven or sous vide first, then reverse sear it. It’s so easy! Reverse searing is even an option for prime rib.
Let me show you how to reverse sear a steak, and it will become your go-to method!
What is reverse searing?
Reverse searing is a cooking method where you first cook steak to the proper temperature in the oven or sous vide, then sear it after cooking, either in a skillet on the stove or on the grill. Reverse searing allows you to achieve the perfect browned crust on the outside of the steak without overcooking the meat.
The primary benefit of reverse searing steak is that you can control the cooking temperature for perfect results every time. I use this method for all of my steaks, along with following my chart for steak temps.
First time I was ever able to cook the steak perfectly without stressing.
@LisaGeeee
Reverse Sear Steak Ingredients
- Steak: Though you can reverse sear any cut of steak, this recipe is written for a 1½ to 2-inch thick ribeye steak.
- Seasoning: I’m using Santa Maria seasoning in this recipe, but I love swapping it out for my homemade steak rub or garlic salt with rosemary. You can use your favorite steak seasoning, or simply use sea salt flakes and cracked black pepper to keep it simple.
- Oil: You will need to use a neutral cooking oil with a high smoke point, such as avocado oil or canola oil. If you want to use olive oil, I recommend using light olive oil instead of extra virgin olive oil, as it has a higher smoke point.
- Butter: For the sake of convenience, I use unsalted butter. But you can use salted butter and simply add less salt in the seasoning.
- Fresh Rosemary: Optional, but fresh rosemary pairs beautifully with steak.
How to Reverse Sear a Steak
Step 1: Prep Work
Preheat oven to 275°F. Place a wire cooling rack onto a baking sheet, then place your ribeye steak onto the wire rack. A wire rack lifts the steak from the pan and allows heat to reach it on all sides, resulting in more thorough cooking.
Step 2: Season the Steak
Thoroughly season both sides of the ribeye with Santa Maria steak seasoning or your preferred steak seasoning. Be generous with the seasoning, as this is what will give the steak a nice crust when you sear it in addition to great flavor.
Step 3: Add the Steak to the Oven
Place the sheet with the steak in the oven. At the same time, place your cast-iron pan 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 as read by a meat thermometer inserted into the thickest part of the steak. Use a meat thermometer to avoid overcooking.
Step 4: Set Aside the Steak
Once the steak reaches the proper temperature, carefully remove the baking tray and set it aside. Be sure to use oven mitts to protect your hands.
Step 5: Remove the Pan from the Oven
Next, remove the hot pan from the oven, also using oven mitts. Place the hot pan onto a burner on the stove over high heat and add avocado oil.
Step 6: Sear the Steak
Once the avocado oil begins to smoke in the pan, gently add the steak and sear for 2 minutes on one side. Flip, then sear for another 1-2 minutes on the opposite side or until the internal temperature reaches your desired degree of doneness. For a medium-rare steak, allow it to reach 135°F.
Step 7: Rest, Slice, and Serve
Remove from the skillet and let the steak rest for 10 minutes on a plate. As it rests, top the steak with unsalted butter and fresh rosemary if desired, or a pat of garlic butter. Slice against the grain, serve, and enjoy!
Side Dishes for Steak
Steak Degree of Doneness
Note: The USDA recommends steak be cooked to a minimum of 145°F. For more info, see my Steak Temperature Chart.
| Steak Doneness | Internal Temperature |
|---|---|
| Rare | 125°F – bright red center |
| Medium-rare | 135°F – warm red center |
| Medium | 145°F – warm pink center |
| Medium-well | 150°F – slightly pink center |
| Well-done | 160°F – little to no pink |
Reverse Sear Steak FAQ
To make a perfect reverse sear ribeye, you will need a cast-iron skillet or other oven-safe skillet and your oven. That’s it! No special tools are necessary when you bake and sear a steak. You can also air fry steak to reverse sear it.
I like to use avocado oil. Avocado oil is available at most grocery stores. If you 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.
Yes! 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 opposite side, or until it reaches your desired degree of doneness.
Yes, you can bake two steaks at the same time! 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. If feeding a family of four, bake the second batch of steaks while you finish the first on the stove or grill. Don’t bake more than two steaks at a time, and be sure to use a meat thermometer.
Steak Recipes
- Pan Seared Steak
- Sous Vide Ribeye Steak
- Wagyu Steak Recipe
- Grilled Porterhouse Steak
- Compound Butter for Steak
Recipe
Reverse Sear Ribeye
Equipment
- Oven
Ingredients
- 1 thick-cut ribeye steak 1½ to 2 inches thick
- 1 Tablespoon Santa Maria seasoning or steak seasoning of choice
- 1 Tablespoon avocado oil or canola oil
- 1 Tablespoon unsalted butter
- 2-3 sprigs fresh rosemary optional
Instructions
- Preheat oven to 275°F. Place a wire cooling rack onto a baking sheet, then place 1 thick-cut ribeye steak onto the wire rack. Season both sides of the steak generously with 1 Tablespoon Santa Maria seasoning.
- Place the baking sheet with the steak into the oven and bake for 15 minutes or until the internal temperature reaches about 90°F. As the steak cooks, place your oven-safe cast-iron skillet into the oven to heat up.
- When the steak has reached 90°F, carefully remove the baking sheet from the oven using oven mitts or pot warmers. Set aside.
- Next, carefully remove the cast iron skillet, and place it onto a burner on the stove over high heat. Add 1 Tablespoon avocado oil and wait until it begins to smoke.
- Carefully place the ribeye steak into the cast iron skillet and sear for two minutes on one side, then flip and sear for another one to two minutes on the opposite side, or until the internal temperature reaches your desired level of doneness.
- Carefully remove the steak from the cast iron skillet and let it rest on a plate for 10 minutes. As it rests, top with 1 Tablespoon unsalted butter and 2-3 sprigs fresh rosemary if desired. Slice against the grain when ready to serve.
Video
Notes
- You can use any steak seasoning you prefer, or simply use kosher salt (or sea salt flakes) and freshly cracked black pepper to keep it simple.
- Avocado oil is available at most grocery stores and can be found alongside other oils. Alternatively, you can use any neutral cooking oil with a high smoke point, such as canola oil.
- This recipe can be used for any cut of steak, but keep in mind the thickness and cut will alter the cooking time. Keep track of the internal temperature.
- All ovens are different. Adjust timing as necessary if you know your oven runs hot.
Nutrition
Updated 9/5/2024 to include revised instructions and new information.
B.Scott says
We really rarely eat steak we never order it out. I never buy it but for some reason I came across this recipe. Well, I bought two three-quarter inch Delmonico steaks and I made them this way and I’ll tell you why I got some stuff from my husband. We had it with mashed potatoes and fresh broccoli
Em Beitel says
That’s awesome! Thank you so much for sharing with us! We’re glad you enjoyed it!