Tender, juicy, and melt in your mouth are the three things you always want to hear when you think of steak. Ribeye is one of the fattier cuts that always delivers on that and always stays juicy if you cook it right. Today, we’re going to do exactly that, learn how to cook a perfect ribeye steak that’ll make everyone want to come over to your house for dinner.
Instead of using the grill to do our steak, we pan sear the outside at a very hot temperature. This creates a nice crust on the steak that keeps all of the juice on the inside. We put it into the oven to cook the rest of the way, and then baste it in butter for the most delicious steak you’ve ever had.
Note: This is a calorie and fat dense meal, so if you feel like you need to make smaller portions for your macros, you can slice this into 3 5 oz. portions of steak (after it’s rested).
Yields 2 servings of Ribeye Steak
How to Reverse Sear Ribeye Steak
Here’s how to reverse sear ribeye or your other favorite thick cuts using your oven, a warmed-up skillet on the stove, and some salt and pepper:
- Preheat the oven to 275-degrees.
- Season your ribeye steaks with salt and pepper or your favorite seasonings or rub.
- Place the ribeyes on a metal rack on top of a baking tray.
- Cook the steaks to about 110-degrees for a medium-rare cook. Use a meat thermometer to check the internal temperature. Depending on thickness, this could take anywhere from 30 to 60 minutes.
- Remove the meat from the oven and allow it to rest away from heat for ten minutes.
- While the steaks rest, warm up your skillet over high heat.
- Once the pan is hot and the ribeyes have rested, add a small amount of butter or oil to the skillet.
- Add the steaks to the skillet and allow the bottom side to brown up. This should take between 45 and 75 seconds.
- Flip the steaks and do the same to the other side.
- Once both sides are browned, turn the steaks on their sides to allow the edges to brown up.
You can use a similar method on the grill too. Cook the steaks over low heat until they’re about 10-degrees below your optimal cooking temperature. Then move them over to the side with high heat and give them a good sear on each side.
Does the Reverse Sear Method Change for Different Cuts?
This method won’t change much for most cuts other than filet mignon or ribeye. The only thing you’ll have to play around with is the amount of time you keep your steaks in the oven and the amount of time each side needs to brown in the skillet. The thicker the steaks, the longer it will take in the oven to reach the proper internal temperature.
Beef Temps For Cooking
|Rare||130 to 135°F||130 to 140°F|
Oh, a killer heavy cast iron pan helps with a perfect pan-seared ribeye a lot too.
My favorites are my heavy old Lodge Cast Iron skillet and my enamel coated Le Creuset. Yes, Le Creuset is expensive, but they are an heirloom piece. Both the Lodge and Le Creuset can go from open fire to oven which is a huge bonus for me.