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Perfect Reverse-Sear Ribeye Steak Recipe for Juicy Tender Steak

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This reverse-sear ribeye steak recipe delivers a juicy, tender center with a magnificent crust, perfect for steak lovers seeking an easy yet impressive meal.

Ingredients

Scale
  • 1 ribeye steak, 12–16 ounces (340–450 grams), about 1 to 1.5 inches thick
  • Kosher salt or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon high-smoke point oil (avocado oil, grapeseed oil, or refined canola oil)
  • 1 tablespoon unsalted butter (optional)
  • 1 sprig fresh rosemary or thyme (optional)
  • 2 garlic cloves, lightly crushed (optional)

Instructions

  1. Bring the ribeye steak to room temperature for 15–20 minutes.
  2. Preheat your oven to 275°F (135°C).
  3. Pat the steak dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
  4. Place the steak on an oven-safe wire rack set over a baking sheet.
  5. Cook in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, about 30–40 minutes. Start checking at 25 minutes.
  6. Heat a cast iron skillet on high heat and add 1 tablespoon of high-smoke point oil. Wait until the oil shimmers.
  7. Sear the steak for 1–2 minutes per side, pressing lightly for full contact. Add butter, garlic, and herbs to the pan and spoon melted butter over the steak while searing.
  8. Check the final internal temperature aiming for 125°F (52°C) for medium-rare. Adjust sear time if needed.
  9. Rest the steak tented loosely with foil for 5–10 minutes to redistribute juices.
  10. Slice against the grain and serve immediately.

Notes

Pat the steak dry before seasoning to ensure a crispy crust. Use a cast iron skillet for the best sear. Rest the steak after cooking to keep it juicy. If you don’t have a thermometer, use the touch method for doneness. Avoid piercing the steak with a fork to retain juices.

Nutrition

Keywords: reverse sear, ribeye steak, steak recipe, juicy steak, cast iron skillet, easy steak, medium-rare steak

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