Reverse Sear Steak

sliced ribeye steak on a white dinner plate with broccoli and greens arranged around the steak.

5 from 11 votes

Reverse Sear Steak

This easy Reverse Sear Steak might just change your life! A slow and easy bake is followed by a quick sear in the pan, creating tender, juicy, and perfectly-browned steak, every time.

Prep Time5

Cook Time35

Total Time40

Course: Dinner, Main

Cuisine: American

Keyword: how to cook rib eye steaks, reverse sear steak, reverse seared steak

Servings:

Author: Katerina Petrovska

Ingredients

1 thick-cut ribeye steak 1.5 to 2 inches thick, at room temperature
¾ teaspoon salt or to taste
1 teaspoon fresh ground black pepper or to taste
2 tablespoons vegetable oil
2 tablespoons butter
2 cloves garlic peeled and smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary

Instructions

Preheat oven to 250˚F.
Set a wire rack inside a rimmed baking sheet.
Sprinkle the steak with salt and pepper.
Place steak on the wire rack and bake for about 30 to 35 minutes, or until internal temperature of the steak registers between 120˚F and 125˚F. Adjust the bake time if you like a more well done steak.
*See Notes below for Cooking Temperatures.
About 3 minutes before taking the steak out of the oven, heat the vegetable oil in a large cast iron skillet set over high heat.
Once it starts to smoke, add the steak to the skillet and cook for 1 minute.
Flip it over; add the butter, garlic, thyme, and rosemary.
Using a large spoon, baste the steak with the butter while cooking for about 1 minute.
Flip it over; baste and cook for 20 seconds.
Remove steak from skillet and transfer to a cutting board.
Let rest 5 to 8 minutes before cutting.
Serve.

Notes

Cooking Temperatures for Steak

Grab an Instant Read Meat Thermometer and follow this guide for help:

125˚F to 130˚F internal temperature for RARE
135˚F to 140˚F internal temperature for MEDIUM RARE
145˚F to 150˚F internal temperature for MEDIUM TO MEDIUM-WELL
160˚F internal temperature for WELL DONE

Nutrition