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This Reverse Sear Steak recipe is so flavorful and juicy, you'll feel like you're eating a fancy steakhouse dinner at a fraction of the cost! Ready in under 30 minutes and so delicious.
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Reverse Sear Ribeye
I enjoy steaks at home and have tried everything from cooking it in a pan on the stove to air frying! There are so many ways to cook a steak, but out of all of them, our favorite method is reverse searing. This is the method I turn to over and over again!
Reverse searing does wonders! You will not believe how easy it is and what a difference it makes in your eating experience. I love a good pan-seared steak for a weeknight meal but save this method for our special meals.
This is the best ribeye recipe because it cooks in the oven first, and then in a pan for the perfect sear on the outside with a beautiful medium-rare center. Once you reverse sear ribeye steak, you'll want to make it this way every time... it is one of my favorite dinner ideas!
This is my new favorite way to prepare a steak. It is perfection every single time.
Sue on PInterest
Reverse Seared Ribeye Ingredients
- ribeye steak about 1½ to 2 inches thick
- Santa Maria seasoning, my amazing steak seasoning or seasoning of choice
- avocado oil or canola oil
- butter
- Fresh rosemary, optional
Ribeye Steak Seasoning
I use Santa Maria seasoning for this reverse sear ribeye! Santa Maria seasoning is a simple seasoning using a mixture of salt, pepper, granulated honey or sugar, granulated garlic, and onion powder.
You can also use our homemade Steak Seasoning, your favorite seasoning, or go with a simple blend of salt and pepper.
How to Reverse Sear a Steak
- Preheat your oven and place a wire cooling rack over a baking sheet. Place the steak over the wire rack and season both sides.
- Add to the oven and bake for 15 minutes to sear the beef and cook it to a temperature of 90°F. Place your cast-iron skillet in the oven to heat it while the meat sears.
- How to cook ribeye in a cast iron skillet: Add oil to the skillet over high heat. Once it smokes, sear the ribeye for 2 minutes on one side and 1-2 minutes on the opposite side until browned and the internal temperature reaches 135°F or your desired level of doneness (see below). Follow our Beef Cooking Chart for more info.
I have used this recipe on less expensive cuts of beef like London broil and it is equally amazing!
Reverse Searing Ribeye Tips
- Always let your beef rest after cooking. This helps seal in all of the flavors, so don't slice it too early!
- Cut against the grain when slicing. The grain is muscle fiber and looks like little lines running through the beef, so cut in the opposite direction to those lines. This will give you the most tender bite every time.
Steak Temperature Chart
| Desired Doneness | Total Time to Cook |
|---|---|
| Rare | 11-13 minutes for 1"; 13-15 minutes for 1.5" |
| Medium-rare | 12-14 minutes for 1"; 14-16 minutes for 1.5" |
| Medium | 13-15 minutes for 1"; 15-17 minutes for 1.5" |
| Medium-well | 14-16 minutes for 1"; 16-18 minutes for 1.5" |
| Well-done | 15-17 minutes for 1"; 17-19 minutes for 1.5" |
Follow this chart and our Steak Temperature Chart to find your ideal degree of doneness!
Reverse Sear Steak Tools
- Meat thermometer
- Knife
- Cast-iron skillet (or other oven-safe skillet)
- Baking sheet with wire rack
Steak Butter
I always recommend topping your steak with butter. That's how you create the umami flavor. Butter brings out the amazing steak flavors. Try topping this easy ribeye recipe with Steak Butter, Truffle Butter, or Cowboy Butter Sauce. The flavors are incredible and make the beef extra juicy and tender!
Another great sauce for this steak recipe is my easy red wine sauce. It has amazing flavor and complements this recipe perfectly.
Reverse Seared Steaks FAQs
Reverse searing is when you first cook steak in the oven and then sear it over high heat on the stove. The reverse searing process is the opposite of traditional pan-searing, where you would sear the beef first.
When you reverse sear steak, it is much easier to reach your desired degree of doneness with the perfect sear every time.
The ideal oven temperature for the reverse sear steak method is 275°F.
Best Steak Recipes
- Grilled Porterhouse Steak with chimichurri sauce
- Air Fryer Steak
- Grilled London Broil
- Grilled NY Strip Steak
- Grilled Ribeye Steak
- Smoked Wagyu Steak
Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and Steak Dinner Ideas.
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Reverse Sear Steak
Equipment
- Skillet
Ingredients
- 1 thick-cut ribeye about 1½ to 2 inches thick
- 1 tablespoon Santa Maria seasoning or seasoning of choice
- 2 tablespoons avocado oil or canola oil
- 2 tablespoon unsalted butter
- Fresh rosemary optional
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Preheat the oven to 275°F.Place a wire cooling rack onto a baking sheet, then place 1 ribeye steak onto the wire rack. Season both sides of the ribeye with 1 tablespoon Santa Maria seasoning.
- Add to the oven and bake for 15 minutes, until the internal temperature reaches 90°F. Along with the steak, place your cast-iron skillet in the oven to allow it to heat as the beef cooks.Once the ribeye reaches 90°F, remove it from the oven. Carefully remove the cast-iron skillet with oven mitts and place onto a burner on the stove.Add 1 tablespoon avocado oil to the cast iron skillet and heat over high heat until it begins to smoke. Once smoking, carefully add the ribeye to the skillet and sear for 2 minutes on one side. Flip, and sear for another 1-2 minutes on the opposite side or until the internal temperature reaches 135°F or your desired level of doneness (see chart below).
- Carefully remove the reverse sear ribeye from the skillet and let it rest on a plate for 10 minutes. Top with 1 tablespoon unsalted butter and allow it to melt. If using, top with fresh rosemary.
Notes
Best Beef Recipes Tips
- To ensure the perfect temperature every time, use a meat thermometer.
- Always let your steak rest after cooking. This helps seal in all of the flavor, so don’t slice it too early!
- Cut against the grain when cutting steak. The grain looks like little lines running through the steak itself, so cut in the opposite direction to those lines. This will give you the best bite every time.
Nutrition
Photo credit: Jennifer Shreckengost
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