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Sliced bone-in rib steak cooked medium-rare with peppercorns and rosemary, similar to this ribeye steak recipe
Chef Emma

Reverse Seared Ribeye Steak

Thick ribeye steaks dry brined, baked low at 250°F until almost done, then seared in a hot cast iron skillet and basted with garlic thyme butter for edge-to-edge pink and a dark crust.
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Prep Time 10 minutes
Cook Time 55 minutes
Dry brine (1 to 24 hours) 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 boneless ribeye steaks 1 1/2 to 2 inches thick, about 1 lb / 450 g each
  • 2 1/2 tsp Diamond Crystal kosher salt or 1 1/4 tsp table salt
  • 1 tsp black pepper coarsely ground
  • 1 tbsp neutral high-heat oil 15 ml, such as avocado or canola
Butter baste
  • 3 tbsp unsalted butter 42 g
  • 3 cloves garlic lightly smashed
  • 4 sprigs fresh thyme or 2 sprigs rosemary
  • flaky salt to finish, optional

Equipment

  • Rimmed baking sheet with wire rack
  • 12-inch cast-iron skillet
  • Probe or instant-read thermometer
  • Tongs and a large spoon

Method
 

  1. Pat the steaks dry, salt all sides, and refrigerate uncovered on a wire rack set in a rimmed baking sheet for 1 to 24 hours (or salt just before baking).
  2. Heat the oven to 250°F (120°C). Season with pepper and bake on the rack until the center reads 115°F (46°C) for medium-rare, or 130°F (54°C) to reach the 145°F guideline: about 35 to 45 minutes for 1 1/2-inch steaks and 50 to 65 minutes for 2-inch steaks.
  3. About 10 minutes before the steaks are ready, heat the cast iron skillet over medium-high for 5 minutes, then add the oil and heat until it just smokes.
  4. Pat the steaks dry and sear 45 to 60 seconds per side. Lower the heat to medium, add the butter, garlic and thyme, and baste for 30 to 45 seconds. Sear the fat edges for 20 to 30 seconds.
  5. Rest 3 to 5 minutes (at least 3 minutes if cooked to 145°F / 63°C), slice against the grain, spoon over the garlic butter and finish with flaky salt.

Notes

For bone-in steaks (about 1 1/4 lb / 565 g each), add 5 to 10 minutes in the oven. To grill, cook on the cool side of a two-zone grill at about 250°F, then sear over direct heat. FoodSafety.gov recommends 145°F (63°C) plus a 3-minute rest for steaks; many cooks pull earlier for medium-rare. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values.