How to Reverse-Sear a Steak
How to Reverse-Sear a Steak is a medium American recipe that serves 2. 850 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 45 min | Cook: 1 hr 5 min | Total: 2 hrs 5 min
Cost: $52.38 total, $26.19 per serving
Ingredients
- 2 lb Bone‑In Ribeye Steak (2‑inch thick, about 2 lb total; pat dry before seasoning)
- 2 tbsp Kosher Salt (Liberally applied to both sides)
- 1 tbsp Freshly Ground Black Pepper (Coarse grind, applied with salt)
- 2 tbsp Leaf Lard (High smoke‑point fat for searing; can substitute with vegetable oil or bacon fat)
- 4 tbsp Unsalted Butter (Cut into cubes for quick melting; can use salted butter if preferred)
- 1 Garlic Clove (Crushed lightly with side of knife)
- 1 Fresh Thyme Sprig (Whole sprig; can use dried thyme (1/2 tsp) as substitute)
Instructions
Season and Rest
Pat the ribeye dry, then liberally coat both sides with kosher salt and freshly ground black pepper. Let the steak sit at room temperature for 30 minutes so the salt can draw out moisture and then re‑absorb it, improving juiciness.
Time: PT30M
Preheat Oven
Preheat a conventional oven to 250°F (120°C). Place a wire rack on a baking sheet to allow air circulation around the steak.
Time: PT15M
Temperature: 250°F
Low‑And‑Slow Roast
Place the seasoned steak on the rack and roast for about 1 hour, or until an instant‑read thermometer registers 115°F (46°C) for medium‑rare after searing.
Time: PT1H
Temperature: 250°F
Heat Skillet with Leaf Lard
Add 2 tbsp leaf lard to the cast‑iron skillet and heat over high until the fat is smoking hot (about 5 minutes).
Time: PT5M
Sear the Steak
Transfer the hot steak to the skillet. Do not move it for 2‑3 minutes until a deep brown crust forms.
Time: PT3M
Butter Baste
Flip the steak, add 4 tbsp butter, the crushed garlic clove, and the thyme sprig. Tilt the pan and continuously spoon the melted butter over the meat for about 2 minutes.
Time: PT2M
Rest with Butter Blanket
Transfer the steak to a cutting board, tent loosely with foil, and place the remaining butter, garlic, and thyme on top. Let rest for at least 10 minutes; the internal temperature will rise to about 125‑130°F (52‑54°C).
Time: PT10M
Carve and Serve
Using a sharp chef’s knife, cut down along the bone to remove it, then slice the meat against the grain into ½‑inch thick pieces. Fan the slices on a warm plate.
Time: PT5M
Nutrition Facts
- Calories
- 850
- Protein
- 55 g
- Carbohydrates
- 2 g
- Fat
- 65 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Keto‑Friendly, Paleo‑Friendly (if using lard)
Allergens: Dairy, Pork
Ingredient Substitutions
- Instead of Bone‑In Ribeye Steak: Bone‑In New York Strip, Porterhouse steak
- Instead of Kosher Salt: Sea salt, Table salt (use less)
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Leaf Lard: Vegetable oil, Bacon fat
- Instead of Unsalted Butter: Ghee (for dairy‑free)
- Instead of Garlic Clove: Garlic powder (1/4 tsp)
- Instead of Fresh Thyme Sprig: Dried thyme
Equipment Needed
- Cast Iron Skillet
- Oven
- Meat Thermometer
- Tongs
- Cutting Board
- Chef’s Knife
- Basting Spoon or Ladle
- Aluminum Foil (optional) (optional)
Critical Steps — Do Not Skip
- Season and Rest
- Low‑And‑Slow Roast
- Heat Skillet with Leaf Lard
- Sear the Steak
- Butter Baste
- Rest with Butter Blanket
Chef Tips from the Video
- Use a digital instant‑read thermometer for precise doneness.
- Let the steak rest uncovered; covering traps steam and can soften the crust.
- Leaf lard gives the highest smoke point; if unavailable, use clarified butter or high‑smoke‑point oil.
Troubleshooting
Steak didn’t develop a crust
Make sure the skillet and leaf lard are smoking hot before adding the steak; avoid moving the steak until the crust forms.
Steak is overcooked after searing
Remove the steak from the oven at a lower internal temperature (115°F) because it will continue to rise during searing and resting.
Butter burned during basting
Reduce heat slightly and baste quickly; you can add a splash of oil to raise the smoke point.
Storage
Refrigerator: Store leftover steak in an airtight container for 3‑4 days.
Freezer: Wrap tightly in foil and place in a freezer bag; keep up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Season the steak and let it rest at room temperature up to 1 hour before cooking.
- Prepare the garlic‑thyme butter mixture in advance and keep refrigerated.
- Pre‑heat the oven while you’re seasoning the steak to save time.
Frequently Asked Questions
What is the cultural significance and history of ribeye steak in American cuisine?
Ribeye steak, cut from the rib primal, has long been a staple of American barbecue and steakhouse culture. Its marbling and rich flavor made it a favorite among ranchers and diners alike, symbolizing indulgence and the classic "steak‑house" experience.
What regional variations of steak preparation exist within the United States?
In the Midwest, steaks are often dry‑aged and grilled over charcoal; the South favors butter‑basted pan‑sears like this recipe; the West Coast embraces sous‑vide followed by a quick sear. Each region highlights different textures and flavor profiles.
What occasions or celebrations is a ribeye steak traditionally associated with in American culture?
Ribeye is a popular centerpiece for holidays such as Thanksgiving, Fourth of July barbecues, and special family gatherings, representing a celebratory, high‑quality protein choice.
How does this ribeye steak fit into the broader American steakhouse tradition?
The low‑and‑slow oven finish followed by a high‑heat cast‑iron sear mirrors the classic "reverse sear" technique used by many modern American steakhouses to achieve an even pink interior and a caramelized crust.
What are the authentic traditional ingredients for a classic American ribeye steak versus acceptable substitutes?
Traditionally, a ribeye is seasoned simply with salt, pepper, and finished with butter, garlic, and herbs like thyme. Acceptable substitutes include using clarified butter or high‑smoke‑point oils instead of leaf lard, and dried thyme if fresh isn’t available.
What other American side dishes pair well with this ribeye steak?
Classic pairings include creamy mashed potatoes, roasted asparagus, creamed spinach, or a simple arugula salad with a lemon vinaigrette to balance the richness of the steak.
What are the most common mistakes to avoid when making this ribeye steak?
Common errors include under‑seasoning, not allowing the steak to rest before cooking, searing before the oven‑finished interior reaches the target temperature, and overcrowding the pan which prevents a proper crust.
Why does this recipe use leaf lard for searing instead of regular oil?
Leaf lard has a very high smoke point (around 450°F) and adds a subtle pork flavor that complements the beef, allowing a rapid Maillard reaction without burning the butter added later.
Can I make this ribeye steak ahead of time and how should I store it?
Yes. You can season the steak up to 24 hours in advance, keeping it uncovered in the refrigerator. After cooking, let it cool, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
What texture and appearance should I look for when the steak is properly seared?
A deep, uniform brown crust with a slightly caramelized edge, and a pink‑red interior that registers about 125‑130°F after resting. The butter‑basted surface should be glossy and infused with garlic‑thyme aroma.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and pop culture while also teaching classic cooking techniques in an entertaining, cinematic format.
How does the YouTube channel Binging with Babish's approach to American steak cooking differ from other cooking channels?
Binging with Babish often emphasizes a step‑by‑step reverse‑sear method, combines humor with precise technique, and explains the science behind each step, setting it apart from channels that focus solely on grilling or simple pan‑sears.
Last updated: August 24, 2026
