Reverse Sear Ribeye Recipe
Reverse Sear Ribeye Recipe is a medium American recipe that serves 2. 800 calories per serving. Recipe by Certified Angus Beef ® on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $242.63 total, $121.32 per serving
Ingredients
- 2 pieces Certified Angus Beef Ribeye Steak (1.25‑inch thick, about 12 oz each)
- 1 teaspoon Kosher Salt (generously applied to both sides)
- 1 teaspoon Freshly Cracked Black Pepper (coarse grind for texture)
- 2 tablespoons Canola Oil (high‑heat neutral oil for searing)
- 2 tablespoons Unsalted Butter (cut into small pieces for basting)
- 2 pieces Garlic Cloves (smashed, skin left on)
- 1 tablespoon Fresh Herbs (Thyme and Rosemary) (roughly chopped; can use either or both)
Instructions
Season the Steaks
Pat the ribeyes dry with paper towels, then sprinkle both sides generously with kosher salt and freshly cracked black pepper. For best flavor, season on the paper or original packaging and let sit for up to 1 hour before cooking.
Time: PT5M
Arrange on Wire Rack and Preheat Oven
Place the seasoned steaks on a wire rack set inside a sheet pan. This keeps the meat from touching the pan and promotes even heat. Preheat the oven to 275°F (135°C).
Time: PT5M
Temperature: 275°F
Low‑Heat Oven Cook
Insert the sheet pan into the oven and cook until the internal temperature reaches 115°F (46°C), about 60 minutes. This will leave a margin for the final sear to bring the steak to perfect medium‑rare.
Time: PT1H
Temperature: 275°F
Pat Dry and Prepare for Sear
Remove the steaks from the oven, transfer to a clean plate, and pat the surface completely dry with fresh paper towels. Moisture will prevent a good crust.
Time: PT5M
Preheat Cast Iron Skillet
Place the cast iron skillet over medium‑high heat and add the canola oil. Heat until the oil just begins to shimmer and a drop of water sizzles instantly.
Time: PT5M
Sear First Side
Lay the steaks away from you in the skillet. Sear without moving for 1‑2 minutes until a deep brown crust forms.
Time: PT2M
Flip, Add Butter, Garlic & Herbs, Baste
Turn the steaks, add butter, smashed garlic cloves, and the chopped thyme/rosemary. As the butter melts, tilt the pan and continuously spoon the foaming butter over the meat for 1‑2 minutes.
Time: PT3M
Rest and Serve
Transfer the steaks to a cutting board and let rest for 5 minutes. Drizzle the herb‑garlic butter from the pan over the meat before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 60 g
- Carbohydrates
- 0 g
- Fat
- 60 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, High‑Protein, Paleo‑Friendly
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Certified Angus Beef Ribeye Steak: New York Strip Steak, Filet Mignon
- Instead of Kosher Salt: Sea Salt
- Instead of Freshly Cracked Black Pepper: White Pepper
- Instead of Canola Oil: Grapeseed Oil, Avocado Oil
- Instead of Unsalted Butter: Ghee, Clarified Butter
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Fresh Herbs (Thyme and Rosemary): Dried thyme (1 tsp), Dried rosemary (1 tsp)
Equipment Needed
- Sheet Pan
- Wire Rack
- Cast Iron Skillet
- Meat Thermometer
- Tongs
- Cutting Board
- Sharp Chef’s Knife
- Paper Towels
- Basting Spoon or Spoon
- Oven
Critical Steps — Do Not Skip
- Season the steaks generously
- Cook in oven to 115°F internal temperature
- Pat the steaks completely dry before searing
- Ensure the cast iron skillet is hot enough to sizzle
- Baste with butter, garlic, and herbs during the second sear
Chef Tips from the Video
- Season on the original packaging paper for minimal mess
- Use a digital instant‑read thermometer for precise temperature control
- Let the steak rest uncovered; covering traps steam and softens the crust
Troubleshooting
Steak is still rare after searing
Check the internal temperature; if below 130°F (54°C) let it rest longer or give a quick additional sear of 30 seconds per side.
No crust formed, steak looks gray
Make sure the pan is hot enough before adding the steak and that the surface is completely dry. Use a high‑smoke‑point oil and avoid crowding the pan.
Steak sticks to the skillet
Do not move the steak until a natural crust releases; if it still sticks, increase the heat slightly and add a little more oil.
Storage
Refrigerator: Store leftover steak in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and place in a freezer bag; freeze up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks up to 1 hour before cooking and keep refrigerated uncovered
- You can oven‑cook the steaks to 115°F a day ahead, refrigerate, and finish with a hot sear just before serving
Frequently Asked Questions
What is the cultural significance and history of ribeye steak in American cuisine?
Ribeye, cut from the rib section, has long been a staple of American steakhouse culture due to its marbling and rich flavor. It became popular in the early 20th century as railroads expanded, allowing high‑quality beef to reach urban diners, and remains a symbol of indulgent, classic American grilling.
What regional variations of reverse‑sear steak exist within United States cuisine?
While the reverse‑sear technique is now nationwide, the Midwest often pairs it with a simple herb butter, the West Coast adds avocado‑lime salsa, and the South may finish with a bourbon‑infused glaze. The core method—low‑and‑slow oven followed by a hot sear—remains the same.
How is reverse‑sear ribeye traditionally served in American steakhouse settings?
In classic American steakhouses, a reverse‑sear ribeye is presented on a warm plate, sliced against the grain, and drizzled with its own herb‑garlic butter. It is commonly accompanied by sides such as creamed spinach, baked potato, or grilled asparagus.
During which occasions or celebrations is ribeye steak especially popular in the United States?
Ribeye is a go‑to choice for holidays like Fourth of July barbecues, Thanksgiving leftovers, and special occasions such as birthdays or anniversaries where a premium cut showcases hospitality and celebration.
What makes reverse‑sear ribeye special compared to traditional pan‑seared steak in American cuisine?
Reverse‑searing provides uniform doneness from edge to edge, eliminating the gray band often seen in traditional sears. The low‑heat oven gently brings the interior to temperature, while the final high‑heat sear creates a deep, caramelized crust.
What are the authentic traditional ingredients for a reverse‑sear ribeye and acceptable substitutes?
Traditional ingredients include high‑quality ribeye, kosher salt, fresh cracked pepper, a neutral high‑heat oil, butter, garlic, and fresh thyme or rosemary. Substitutes can be New York strip for the cut, grapeseed oil for canola, and dried herbs if fresh are unavailable.
What other American side dishes pair well with reverse‑sear ribeye steak?
Classic pairings include creamy mashed potatoes, roasted Brussels sprouts, grilled corn on the cob, a simple arugula salad with lemon vinaigrette, or a classic Caesar salad.
What are the most common mistakes to avoid when making reverse‑sear ribeye steak?
Common errors include under‑seasoning, not drying the steak before searing, using a pan that isn’t hot enough, overcooking in the oven, and skipping the butter‑basting step which adds flavor and crust.
Why does this reverse‑sear ribeye recipe use a 275°F oven instead of a higher temperature?
A low oven temperature gently raises the internal temperature, ensuring the steak cooks evenly from edge to edge and prevents a thick gray band. Higher temperatures would cook the outer layer too quickly, defeating the purpose of the reverse‑sear.
Can I make reverse‑sear ribeye ahead of time and how should I store it before serving?
Yes. Season and oven‑cook the steaks to 115°F, then refrigerate uncovered for up to 24 hours. When ready to serve, bring to room temperature briefly and finish with a hot sear and butter‑basting.
What does the YouTube channel Certified Angus Beef specialize in?
The YouTube channel Certified Angus Beef focuses on showcasing premium beef cuts, cooking techniques, and educational content about beef quality, sourcing, and preparation methods for home cooks and professionals alike.
How does the YouTube channel Certified Angus Beef's approach to steak cooking differ from other cooking channels?
Certified Angus Beef emphasizes the science of beef grading, proper handling of premium cuts, and precise techniques like reverse‑sear, whereas many other channels focus on generic recipes without highlighting beef quality or detailed temperature control.
Last updated: August 25, 2026
