How to Reverse Sear a Perfect Ribeye Steak in the Oven




Introduction: 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.

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



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18 Discussions

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

1 reply

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

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.


8 months ago

Thank you, I'll give this a go.


8 months ago

Kind of a Faux Sous Vide approach. Nicely done.

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.

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

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!!!

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


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

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