How to Reverse Sear a Perfect Ribeye Steak in the Oven

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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.

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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

2 People Made This Project!

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37 Discussions

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AzureOzma

2 months ago

After reading some of the posts I have come to the conclusion that "how to cook a steak" is one of those "my way is best" recipes!
Thank you for a very interesting post. Next time we have steak I'll have to try your method! I always try a different method or recipe to see if I like it better than my old tried & true.

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MacHerb

2 months ago

I like this but I’m always in too much of a hurry. My fave is to sear on one side for 3min. The flip and place in 500° oven for 3 min. Then I tent and let rest for 8-10 min. Comes out perfect and tender each time (oops forgot to mention I salt the steak for an hour first. Then rinse and season before cooking).

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S0dyP0pMacHerb

Reply 2 months ago

MacHerb, I've used this pan roast method for boneless (but skin-on, for the love) chicken breasts, too. Lower oven temp (375) and 15 min in the oven, they're done and not dried out.

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CPUDOCTHE1.

2 months ago

I ALWAYS grill steaks. Then you don't have to add flavourings since God and Mr. Angus did a GREAT job of designing beef.

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thepoisonivy

2 months ago

This is a sensible way to cook such an expensive product. I'm just a little frustrated by your tutorial...now I am desperately hungry for a ribeye and I do not have one sitting in front of me. arrrgh!!!

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kmpres

2 months ago

I never heard of baking a steak. Nobody does that in the country where I live possibly because few people have ovens in their homes. Also, one-inch steaks are insanely expensive and usually reserved for hotels and steak houses. The rule here is to pan-fry the 1 cm thick supermarket steaks in olive oil or char broil marinated strips on a Korean BBQ. It takes just minutes and they taste great. BTW, popular TV programs here have said that searing steaks can increase your risk of getting cancer. Maybe so, but what a way to go!

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walkerjian

Tip 2 months ago

I find that if I oven roast first, it can dry out the meat depending on the cut and the aging process, and the amount of fat. A cheap cut responds well to searing in the pan first to seal in the juices - so the leaner the better, with less interstitial fat and membranes. Then into a medium oven for an hour at most. Maybe a little water/stock in the bottom of the pan to stop any juices from burning. I put the rosemary and thyme under the meat, but again don't want them burnt. I don't put water/stock in if I am roasting veges with the meat, except onions/carrots. Make a gravy from the juices, maybe even a red wine sauce. Or cook some cabbage in the pan while the meat & gravy is thinking about f8... Important not to burn anything IMHO, but make sure the fat and interstitial gristle is rendered. Done this way a cheap roast that costs 1/3 as much as a rib fillet or tomahawk is just as juicy and flavoursome. And only takes an hour. Meat for three people for $10...

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chefspenser

2 months ago

Faux Sous Vide....Love it!

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deckerjs

2 months ago

This is nothing new, I've been reverse searing for years, but I put my steaks in the smoker instead of the oven

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sgbotsford

1 year ago

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

3 replies
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JohnC430sgbotsford

Reply 2 months ago

You can. the reason for the thickness is so the outside can be seared brown and the inside can still be rare, or "medium rare". I prefer my meat "medium well" so the thin steaks are good for me.

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RonnG3sgbotsford

Reply 1 year ago

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

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obillo

Question 2 months ago on Step 8

Excellent! What about microwaving? M'waves cook from inside out and should work the same way as your method.

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Cheese Queenobillo

Answer 2 months ago

Microwaving will produce a tough steak, as do most rapid cooking methods. But don't take my word for it, try it and see.

Low and slow is the only way to produce a butter-tender ribeye.

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obilloCheese Queen

Reply 2 months ago

Nah, CQ: I WILL take your word for it. Thanks.

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mikesmithflobillo

Answer 2 months ago

It didn't work for me, but I only tried it once. The meat did cook from inside outward, but not from the center of the meat. It seems like the energy is concentrated only about 1/4 to 1/2 inches from the exterior of the meat. I'm not a scientist, but those were my observations. I used a 1250 watt microwave btw.