Reverse Sear Ribeye Recipe

Everyone wants to know how to reverse sear a steak. This cooking method is simple! You can use a New York strip steak or filet, but we're going to Reverse Sear a Ribeye Steak. Grab your salt and pepper, heat up the oven, preheat a cast iron pan, and prepare for an amazing ribeye steak dinner. This reverse seared steak is like having a steakhouse meal from home.

INGREDIENTS:
2 (16-ounce) Certified Angus Beef ® ribeye steaks (1 1/2 to 2 inches thick)
2 teaspoons coarse kosher salt
1 teaspoon fresh cracked pepper
1 tablespoon canola oil
2 tablespoons butter
1 garlic clove, lightly smashed
2 sprigs thyme
1 sprig rosemary
Flaked finishing salt (like Maldon, optional)

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[johnsheetz]

I didn't have a rack so I used thick onion slices to keep it above the pan.

[TheSpaceGeek]

When I first learned about reverse searing over a decade ago, I was told to let the steak hit 125°F and rest for 10-15 minutes before putting in the hot pan. I tried it your way tonight, and it was a great improvement. Thanks!

[maillardsbearcat]

This is random but what knife are you using??? Thanks for this, I've been cooking steak for years but have never done it like this. Omnomnom

[DazDaz]

Love this video - the only difference for me is I rest them for about 10 minutes after they come out of the oven. That way they can go from grill to plate with no delay - which is super helpful if trying to cook steaks for a few people at a time.

[ayannafoster]

I just did this method and it turned out perfectly. Thank you.

[phantomcyrano]

Only thing I'd change is do NOT destroy the nutrition and flavor of a good steak with a junk seed oil like canola for the sear. Use avocado, or if you really want full flavor use clarified butter (ghee) or beef tallow. Enjoy!

[FreedomSince]

I will never cook another steak any other way! 😁👌

[noahbarkelew]

If your steak looks like the thumbnail, don't bother reverse searing.

[The_Argent]

You should dry brine your steaks anywhere from 8-48 hours ahead of time and let them sit out anywhere from 30 min to an hour to get closer to room temp.

[raterus]

It's even better if you smoke them for the slow cook. They are to die for!

[sipsimies]

I mean you could give some type of direction in how warm the beef should be inside the oven before searing it?

[josh]

Thanks for the share, bro. I'm going to use this cooking method for our next department head meeting at my local church. Reverse Seal Ribeye Steak Slidders

[matiasvonfedak]

Sea salt, normal salt, hímalaya salt, any Salt is OK.

[johnh]

This is a great instructional video. Concise and informative. The only thing I would add is to cook the garlic, herbs and butter on very low heat for 10 minutes prior to adding them to the cast iron. The steak sears so quickly that the garlic, herbs and butter don't have time to create that amazing brown butter if you add them when you flip.

[jhwu]

What does he mean by "I pulled these at 115"? isn't the oven at 275F?

[blackbeautysister]

I got all the things I needed to make this, and when I took them out of the oven I realized...I didnt have any oil. so I substituted some extra butter and it worked fine. happy thanksgiving!

[bradfoust]

so I've been reverse searing all along, without even knowing. the only tip I recommend is try using about a tablespoon of beef tallow instead of the canola. Sometimes I'll even skip the butter, because I like the flavor of the steak in the beef tallow that much.

[stevenvawter]

When reverse searing there is no reason to let the steak rest. That’s the beauty of reverse sear, the steak can be served hot.

[hom]

I reverse sear exactly as said but if the weather is nice, I like to fire up the Weber (good and hot) and sear meat about 1 -1.5 minutes on each side with garlic, herbs and butter brushed over the top. I want it pink and tender on the inside and a bit crunchy on the outside!

[setheheart]

Tried this tonight... it was freaking amazing! TY!