How to Reverse Sear a Ribeye Steak
The reverse sear method slow-cooks steak in an oven then sears it at high heat on a hot pan. It guarantees a perfectly cooked steak every time with a flavorful crust and beautiful pink center.
Ingredients
- 2 ½ pounds ribeye steak 1 ½-2 inches thick
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 sprigs rosemary optional
Instructions
- Bring the steak to room temperature for 30 minutes.
- Preheat the oven to 225°F.
- Generously season the steak with salt and pepper then insert a probe thermometer into the center. Place on a baking sheet lined with parchment paper or foil. Bake the steak until it reaches 115°F for medium rare.
- Heat a large cast iron skillet on high heat and add 1 tablespoon of oil.
- Sear all sides and edges of the steak for 1-2 minutes on each side.
- Add butter and rosemary and baste the steak for 1-2 minutes.
- Slice into ¼" pieces. Season with salt and pepper and drizzle the butter from the pan on top.
Notes
- Use a high smoke point oil like vegetable or avocado oil.
- Cooking time is an estimate and will depend on the size of the steak and desired donesness.
- Adjust the bake time based on how you like your steak.
Nutrition Estimate
Calories: 753kcalProtein: 55gFat: 58gCholesterol: 213mgSodium: 138mgCalcium: 50mgIron: 2mg
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