Reverse Seared Ribeye Steak

This reverse seared ribeye delivers a perfectly medium-rare steak with a flavorful, caramelized crust. The steak is first cooked gently in the oven until almost at the desired doneness, then quickly seared on a hot skillet or grill to create an unbeatable crispy exterior. Read on to learn how to make these easy restaurant-quality ribeyes at home.

Ingredients

To make these amazing reverse seared ribeye steaks, you will need:

• Ribeye steaks, 1-1 1/2 inches thick
• Olive oil
• Salt
• Pepper
• Garlic (optional)
• Rosemary (optional)
• Butter (optional)

Step-by-Step Instructions

Pat Steak Dry

Take steaks out of packaging and pat completely dry with paper towels. Allow to come closer to room temperature, about 20-30 minutes.

Season the Steak

Generously season both sides of the steaks with salt, pepper, and any other seasonings like garlic powder, rosemary, etc. Press seasonings into the meat.

Slow Cook in Oven

Place steaks on a wire rack set on a baking sheet. Cook in a 225°F oven until steaks reach an internal temperature of 10°F below desired doneness, about 20-30 minutes.

Sear the Steaks

Heat a cast iron skillet with oil over high heat. Add steaks and sear 2-3 minutes per side until well browned. Baste with butter if desired.

Rest and Serve

Let steaks rest 5 minutes before slicing. Serve while hot!

Tips for Cooking the Perfect Ribeyes

• Bring steaks close to room temp before cooking.
• Pat steaks very dry before seasoning.
• Generously season steaks on all sides.
• Cook low and slow in the oven until almost done.
• Use a hot skillet/grill to quickly sear exterior.

Serving Suggestions

Serve these incredible reverse seared ribeyes with:

• Roasted asparagus or broccoli
• Garlic mashed potatoes or fries
• Caesar or wedge salad
• Chimichurri sauce

Conclusion

These easy reverse seared ribeyes deliver a perfectly cooked medium-rare steak with an unbeatably flavorful, crispy crust. Gently cooking the steaks first seals in moisture, then a quick hot sear gives that sought-after caramelization. Serve this restaurant-quality steak simply with just salt and pepper to highlight the exceptional flavor of the ribeye. This cooking method helps you achieve steakhouse results right at home!

Frequently Asked Questions

What temperature should I cook ribeyes to?

For medium-rare aim for 125-130°F internal temp.

Can I prepare the steaks ahead of time?

You can oven cook steaks 2-3 days before searing to finish.

What kind of skillet works best to sear?

Use a heavy skillet like cast iron to achieve a nice sear.

Is a grill better than a skillet for searing?

A grill adds nice flavor but a skillet works very well too.

How long should I let the steaks rest?

Let them rest at least 5 minutes before slicing into them.