How to Reverse Sear a Perfect Ribeye Steak in the Oven

15,606

94

18

About: Free to Cook is a web show that will help gluten free people cook easy, fun and delicious food at home. From School lunches to cooking the junk food you thought you couldn't have anymore we will teach you fr...

Flip the script and cook the steak in reverse.

Most steaks are cooked by first searing each side and then finishing (baking) in the oven.

That method is a useful one and produces a steak that has the characteristic "bullseye" doneness.

While this method will give you edge to edge doneness to your liking.

Step 1: ​When Reverse Searing a Steak, It Needs to Be a Least an Inch Thick, Thicker the Better.

Season with coarse salt and pepper, make sure to press the seasoning into meat.

Step 2: Take a Baking Tray, Line It With a Sheet of Baking Paper and Then Place a Cooling Rack on Top.

Sit your steak on the rack.

The reason for doing this is to help the steak evenly cook.

Step 3: ​Heat Your Oven to 265f or 130c, Place the Steak Into the Oven.

The steak should take 30 to 40 minutes to cook through to a temp of 125f or 52c.

Check the tempt every 10 to 15 minutes.

Step 4: After About 35 Minutes This Steak Has Reached the Temp We Are Looking For.

Next, take the steak out of the oven and let it rest, while you heat a cast iron pan on a high heat.

Step 5: ​Now the Pan Is Really Hot, It's Time to Sear the Steak.

If you don't have a cast iron pan, any pan will do.

Cast iron pan's maintain their heat really well and the temp won't drop as much once something has been added to the pan.

Turn over the steak.

You'll notice it's not fully sear because we are going to flip it one last time when we add the butter and herbs.

Step 6: Turn Off the Heat and Add Three Knobs of Butter, Fresh Rosemary and Thyme and a Couple of Cloves of Sliced Garlic.

Once the butter has melted, spoon it onto the steak.

This will add some beautiful flavour to your steak.

Turn over the steak and spoon the butter onto the other side.

Step 7: Once You Feel That the Steak Has Been Fully Coated It's Time Serve.

Step 8: Done

Share

Recommendations

  • Puzzle Challenge

    Puzzle Challenge
  • First Time Author

    First Time Author
  • Big and Small Contest

    Big and Small Contest

18 Discussions

0
None
sgbotsford

11 months ago

Why an inch thick? Why can't you do this with the normal supermarket steak?

1 reply
0
None
RonnG3sgbotsford

Reply 11 months ago

thinner cuts cook too fast and end up well done before you get a chance to sear

0
None
Cheese Queen

11 months ago

This is a low-and-slow ROAST, with a sear at the end for looks and flavor. You can roast any meat, any cut this way; the low temperature and long cooking time ensures that the meat cooks evenly throughout, so no more cooked-through on the outside/rare on the inside as with a hot oven or pan. Even with a degree of doneness beyond what you'd normally prefer, your steak or roast will still come out juicy and tender.

0
None
JimF74

11 months ago

Thank you, I'll give this a go.

0
None
bc1235

11 months ago

Kind of a Faux Sous Vide approach. Nicely done.

0
None
AndyW63

11 months ago

This method is one of the best methods to cook a good steak with. The only better is to use a Sous Vide to get the steak up to temp and then sear.

If you have a thinner steak you can sometimes get away with just the sear at the end while spooning the butter over the top, just make sure you flip the steak often so you minimize the grey area caused by the sear and maximize the evening of the heating toward the center.

0
None
lorenkinzel

11 months ago

When the pictures make people hungry, that is 1 successful photo session.

0
None
LeslieGeee

11 months ago

Yummmmmm. Thank you for sharing. Unlike some of the other readers I never knew about this method. I would put the grill on high sear for a minute or two and flip and plate. LOL just call me Draculeena. Your method looks perfect!!!

0
None
jon.schrader

11 months ago

Wow, what a fantastic instructional! Thanks so much! Doing this!

0
None
bfarm

1 year ago

Reverse sear is the best way to cook any thick cut of meat. For summer barbecue, we precook in the oven using a temperature probe and then finish on a really hot grille.

1 reply
0
None
John deCauxbfarm

Reply 1 year ago

It's the only way I cook thicker cut of steak now ;)