Reverse Seared Ribeyes

We filmed our first Instagram Story recipe making these reverse seared ribeyes and our followers were sliding into our DMs like crazy trying to get that steak! We wanted to give everyone the full recipe on the blog because cooking steaks with the reverse sear method is a fool proof way to have a fantastic steak. For those that don’t know the process, reverse searing is cooking a meat at a low temperature in the oven (200 degrees) for an extended period of time (approximately one hour) and finishing the cook by searing the steaks at high heat before serving. This is similar to the sous vide method but with less equipment. Although it takes longer to prepare, the benefit is a much more controlled cook on the steak. Instead of having a steak with a charred outside, pink outside layer and red center, these steaks are evenly cooked through to your desired temperature. If you are uncomfortable cooking steaks on the grill, this is a great way to get your feet wet.

Reverse Seared Ribeyes

Makes: 4 servings

Prep Time: 1 hour Total Time: 1 hour 10 minutes


  • 2- thick cut, bone-in ribeyes at room temperature (at least 1 inch thick, closer to 2 inches thick is preferred)
  • salt and pepper
  • 2 tbs butter
  • 2 cloves garlic
  • 2 sprigs thyme


  1. Preheat the oven to 200 degrees. Pat the steak dry with paper towels and season the steak generously on all sides with salt and pepper. Place the steak on a baking rack on top of a cookie sheet and cook in the oven for approximately 1 hour, or until your desired cooking temperature is reached (see note below).
  2. After 55 minutes have passed, heat a cast iron pan over medium-high heat. Do not add anything to the pan, you just want it to get nice and hot so that the steaks are seared correctly.
  3. When the steaks are finished in the oven, remove them and set them next to the cast iron. Add 1 tbs of the butter, the garlic, and the thyme to the pan. Give everything a quick swirl before adding the steaks. Sear all edges of the steaks for 2-3 minutes per side.
  4. Reverse seared steaks do not need to be rested. Remove from the pan, slice, and serve.

Note: The thickness of your steak will determine how long the steaks need to be in the oven for, and that is best measured with a meat thermometer if you have one. If you prefer the steaks medium-rare, cook in the oven until the steaks are about 115 degrees. If you prefer the steaks medium, 125 degrees. Searing the steaks in a cast iron will bring the final temperature up to the appropriate place (130 and 140 degrees, respectively). A general guideline if you don’t have a meat thermometer is that a thinner steak (1 inch) will cook about 50 minutes, a steak closer to 2 inches will cook about 60 minutes, and a thick thick steak (2 1/2 inches+ will cook closer to 80 minutes in the oven.

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