Reverse-Seared Bone-In Ribeye Steak
Achieve steakhouse perfection at home with this thick-cut bone-in ribeye. The reverse sear technique ensures an impeccable, edge-to-edge medium-rare interior and a deeply caramelized, savory crust by slowly roasting the meat before finishing it in a screaming-hot cast iron skillet.
Equipment
- Wire rack
- Baking sheet
- Meat thermometer (instant-read)
- Cast-iron skillet
- Tongs
Ingredients
Steak & Seasoning
- 2.5 lbs Bone-in Ribeye Steak (2 to 2.5 inches thick) — Look for heavy marbling.
- 1.5 tablespoons Kosher salt — Diamond Crystal preferred. Use less if using Morton's.
- 1 tablespoon Freshly ground black pepper — Coarsely ground
Searing & Basting
- 2 tablespoons Avocado oil or beef tallow — Must be a high smoke point fat.
- 3 tablespoons Unsalted butter — For basting
- 3 cloves Garlic — Smushed
- 3 sprigs Fresh rosemary or thyme
Steak & Seasoning
| 2.5 lbs | Bone-in Ribeye Steak (2 to 2.5 inches thick) | Look for heavy marbling. |
| 1.5 tablespoons | Kosher salt | Diamond Crystal preferred. Use less if using Morton's. |
| 1 tablespoon | Freshly ground black pepper | Coarsely ground |
Searing & Basting
| 2 tablespoons | Avocado oil or beef tallow | Must be a high smoke point fat. |
| 3 tablespoons | Unsalted butter | For basting |
| 3 cloves | Garlic | Smushed |
| 3 sprigs | Fresh rosemary or thyme |
Instructions
-
If possible, season the steak with kosher salt 24 hours in advance and leave uncovered on a wire rack in the fridge (dry brining). If short on time, season generously with salt and pepper right before roasting.
~5 minDry brining draws out moisture from the surface, guaranteeing a superior crust during the sear. -
Preheat your oven to 250°F (120°C). Place the seasoned steak on a wire rack set over a foil-lined baking sheet.
~5 minA low oven temperature gently cooks the meat evenly from edge to edge without overcooking the outer bands. -
Roast the steak in the oven until the internal temperature reaches 115°F (46°C) for medium-rare. Check the temperature in the thickest part of the meat, away from the bone.
~45 minPull at 105°F for rare, 115°F for medium-rare, or 125°F for medium. The sear will add another 10-15 degrees. -
Remove the steak from the oven and tent loosely with foil. Let it rest for 10-15 minutes.
~10 minResting before the sear allows the meat to cool slightly, reducing the risk of overcooking the interior during the high-heat sear. -
While the steak rests, place a heavy cast-iron skillet over the highest possible heat. Once it is smoking hot, add the avocado oil.
~5 minEnsure your kitchen is well-ventilated; this step will create smoke. -
Place the steak in the skillet. Sear for exactly 1 minute, pressing down slightly for even contact. Flip and sear the other side for 1 minute. Use tongs to hold the steak vertically to sear the fat cap for 30 seconds.
~3 minThe meat surface should develop a deep mahogany crust immediately. -
Reduce heat to medium. Toss in the butter, smashed garlic, and herb sprigs. Tilt the pan slightly and use a spoon to rapidly baste the foaming butter over the steak for 30-45 seconds.
~1 minBasting adds incredible richness and aromatics. Do not let the butter burn. -
Transfer the steak to a cutting board. Because we rested it before the sear, it only needs a brief 2-minute rest to let the basting butter settle.
~2 min -
To slice, carve the meat away from the bone first. Then, slice the main eye of the steak across the grain into 1/2-inch thick strips. Pour any resting juices or pan drippings over the slices and serve.
~4 minSlicing against the grain shortens the muscle fibers, resulting in a significantly more tender bite.
Tips & Storage
- Always use a meat thermometer; cooking by time alone is unreliable for thick steaks.
- Ensure the steak is completely dry before searing. Moisture is the enemy of a good crust.
- For the ultimate presentation, serve the sliced meat reassembled around the bone.
- Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or enjoy cold thinly sliced in a sandwich or salad.