Reverse Seared Ribeye Steak

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Rib Eye Steaks are an absolute jewel cut for beef lovers. Easily one of the most flavorful cuts of meat given their higher fat content & beautiful marbling, and when cooked perfectly on the bone it just adds even more flavor! This fun recipe is for a Reverse Seared Ribeye Steak, perfectly cooked to a medium rare temperature

These steaks are sometimes not the easiest to cook, particularly the thicker cuts as it is difficult to get the temperature right throughout. Well, here’s a sure-fire recipe to ensure you’ll cook this steak perfectly to your desired temperature, with a beautiful dark crust on the outside, yet pink and juicy in the middle

What is a Reverse Sear Steak?

A reverse sear steak is simply cooking the steak backwards. Instead of cooking the steak first in a frying pan and finishing off in the oven, you do it in reverse: Cook the steak in the oven then finish off in the frying pan to get that beautiful golden outside.


The key to this recipe is to ensure you have yourself a meat thermometer to check the temperature of the steak in the oven before you take it out. Since we started using a thermometer to check the temperature of food we’ve never looked back. It’s as critical in our kitchen these days as knives, pots and pans

What is the benefit of cooking a Reverse Seared Ribeye Steak vs the more conventional method?

The truth is you can make a beautiful looking and tasting Steak using either method. However in our opinion there are a couple of reasons why the reverse sear method might work better for you

1. The Steak is massive

Cooking massive steaks is challenging. You cannot simply pan fry them and hope for them to be cooked through evenly. Their thickness will always warrant some kind of roasting to ensure the middle of the Steak is just as cooked as the outside. Reverse Searing a large Ribeye Steak (we’re talking 24 oz+) is a great way to ensure you’re Steak is fully cooked through before you finish it on the pan

What is beneficial about this process is you’re guaranteed the steak is cooked exactly to the temperature you want before you start playing around with butter basting and caramelization of the crust. It’s just an assurance thing to know you’ve nailed the temperature of the steak so you can prioritize your attention on the crust

2. You’re more likely to have the steak cooked by the time you want it cooked

There’s no doubt about it, Ribeye Steak is not cheap. Especially these days. There is always a little bit of apprehension when cooking an expensive piece of protein. Not only because it’s going to feed you and your whole family for the night, but you want to do it justice and nail the cook

By reverse searing you can roast the Steak first, get it to the desired temperature then set it aside to work on the other dishes. When it’s time to eat, simply get your pan super-hot and work on that golden crust which will only take a couple of minutes. You’ll be sure to have all your food ready at the same time, and no-one is complaining that it’s 9pm and the Steak isn’t ready yet!

3. You’ve bought a super expensive cut of Ribeye Steak and want to ensure it’s cooked perfectly

There’s no doubt about it, Ribeye Steak is not cheap. Especially these days. There is always a little bit of apprehension when cooking an expensive piece of protein. Not only because it’s going to feed you and your whole family for the night, but you want to do it justice and nail the cook

In our opinion, this is why cooking a Reverse Seared Ribeye Steak is the best method for expensive cuts of beef. It’s a surefire way to perfect the temperature. Getting a good quality, oven-safe meat thermometer and roasting it until it’s 110F ensures you’ve got a perfectly cooked piece of Steak on your hands

Finish it off in the pan to get a crust. If you want it cooked a bit more, the pan will do that too. Either way, you’re 9+ Marble Scored Wagyu Beef you spent a months rent on buying will be cooked perfectly!

Reverse Seared Ribeye Steak Recipe

Ingredients

• 1 thick cut Rib Eye Steak (or Tomahawk steak) – 24oz / 700g
• 4 cloves of Garlic
• 3 sprigs of Thyme
• 3 sprigs of Rosemary
• 3 tbsp. unsalted butter
• Salt
  
  

Instructions

1. Take your steak out of the fridge and leave at room temperature for at least an hour. For a thick cut steak, it is very important to begin cooking it at room temperature to ensure an even cook throughout. Set your oven to 375 degrees. Liberally season your steak with salt and then place on a baking tray. Once at temperature, place your steak in the center of the oven
2. Cook steak until it’s internal temperature sits at 110 degrees. In our travels we’ve found that every oven is completely different, and the temperatures typically don’t always match up. So for a 24oz steak the time could take 10 – 15 minutes. We recommend checking the temperature after 10 minutes to see where you’re at. Once you hit 110 degrees remove steak from oven

Instructions Continued

3. Place 1 tbsp. of cooking oil in a cast iron or frypan then place on your stovetop on a high heat. Carefully place the steak in the middle of the pan when it’s smoking hot. Be careful as the pan is very hot, so ensure you place the steak away from you, to avoid any possible oil splashing onto you
4. Place the butter, garlic, and herbs into the pan, ensuring the melted butter pools into the herbs and garlic. The goal here is to infuse the butter with as much flavor from the garlic and herbs as possible. It’s a hot pan so this should only take about a minute
5. Carefully flip the steak over and then begin basting with the garlic, herby butter. Easiest method is to tilt the pan towards you with one hand and with the other, spoon the butter over the steak. Baste the steak for another minute until you’ve got a beautiful golden crust on both sides. Remove steak and set onto a board or plate to rest
6. Very important that you rest the steak for at least 5 minutes. Resting the steak allows the internal fibers and juices to re-distribute, as the cooking process constricts them. Cutting into a steak without resting will see all the juices spill out onto the plate, and not in the steak where you want them!
7. After resting, cut off the bone then slice the steak for serving. Grab a generous pinch of finishing salt and sprinkle over the steak
   
   

We hope you’ve enjoyed perfecting your amazing Reverse Seared Ribeye Steak with this recipe. What Steak dish is complete however without some tasty Steakhouse sides to go along with it? You can check out our Sides page here. Here are some of our favorite Sides to pair with this beautiful Reverse Seared Ribeye Steak

• Cheesy Potatoes au Gratin
• Cauliflower Puree
• The Best Mashed Potatoes Ever
• Mac and Cheese Bites
• Roasted Mushrooms with Garlic Butter
• The Best Mac and Cheese Ever
  
  

Don’t forget the Sauce for your beautiful Reverse Seared Ribeye Steak

Finally, no Steak meal is complete without a delicious Sauce alongside it. Sure you can put some yummy Mustard on the plate, but why not go all-out and make one of our amazing Sauces. Here’s a couple of our all time favorite sauces to have with your Steak

• Red Wine Sauce
• Mushroom Sauce for Steak
• Spicy Chimichurri Sauce
  
  

 We’d love to hear how you went with this dish too. Please feel free to check us out on Instagram and Pinterest and share how your Reverse Seared Ribeye Steak cook went, or any other meals you’ve made for that matter. We love to see what you’re making!

Happy Cooking!