J. Kenji López-Alt presents "Searing and Roasting" at Mit (2 of 3)
J. Kenji López-Alt presents "Searing and Roasting" at MIT (2 of 3) is a medium American recipe that serves 2. 620 calories per serving. Recipe by MIT's Experimental Study Group on YouTube.
Prep: 36 min | Cook: 1 hr 4 min | Total: 1 hr 55 min
Cost: $18.80 total, $9.40 per serving
Ingredients
- 2 pieces Ribeye Steak (about 1.5‑2 inches thick, 12‑14 oz each)
- 1.5 tablespoons Kosher Salt (coarse, for dry brine)
- 1 teaspoon Freshly Ground Black Pepper (optional, added after dry brine)
- 2 tablespoons Canola Oil (high smoke point for searing)
- 2 tablespoons Unsalted Butter (added at end of sear for flavor and browning)
- 2 sprigs Fresh Thyme (optional, for aromatics during sear)
Instructions
Dry Brine the Steaks
Pat the ribeye steaks dry with paper towels, then coat each side evenly with kosher salt. Place on a rack set over a tray and refrigerate uncovered overnight (or at least 8 hours).
Time: PT5M
Pre‑heat the Oven
Remove steaks from the fridge, let them sit at room temperature for 15 minutes while you pre‑heat the oven to 250°F (121°C).
Time: PT10M
Temperature: 250°F
Cook Low and Slow
Place the steaks on a wire rack set on a baking sheet. Insert a meat thermometer probe into the thickest part. Roast until the internal temperature reaches 115°F (46°C) for medium‑rare final doneness, about 45‑60 minutes.
Time: PT1H
Temperature: 250°F
Rest After Low‑Temp Cook
Remove the steaks from the oven, transfer to a plate, and let rest for 5 minutes. This lets the surface dry slightly for a better sear.
Time: PT5M
Heat the Skillet
Place a cast‑iron skillet over high heat. Add the canola oil and heat until it just begins to smoke (≈475°F / 246°C).
Time: PT5M
Temperature: 475°F
Sear the Steaks
Lay the steaks in the hot skillet (they should sizzle immediately). Sear 2 minutes without moving, then flip and sear the other side for another 2 minutes.
Time: PT4M
Temperature: 475°F
Baste with Butter and Herbs
Add butter and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks for 1 minute.
Time: PT1M
Temperature: 475°F
Final Rest
Transfer the steaks to a cutting board, loosely cover with foil, and rest 5 minutes before slicing against the grain.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 45 g
- Carbohydrates
- 0 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Keto, High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye Steak: New York Strip, Striploin
- Instead of Kosher Salt: Sea Salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Canola Oil: vegetable oil, grapeseed oil
- Instead of Unsalted Butter: ghee
- Instead of Fresh Thyme: rosemary
Equipment Needed
- Oven
- Baking Sheet
- Wire Rack
- Cast Iron Skillet
- Meat Thermometer
- Tongs
- Cutting Board
- Sharp Knife
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Dry brine the steak overnight to improve flavor and moisture retention.
- Cook the steak low and slow to achieve a uniform internal temperature.
- Sear at very high heat for a short time to develop a deep brown crust.
- Rest the steak after each cooking stage to allow temperature equilibration.
Chef Tips from the Video
- Add a pinch of smoked paprika to the salt for a subtle smoky flavor.
- For extra flavor, finish with a splash of high‑quality beef broth or a squeeze of lemon after resting.
- Use a digital probe thermometer that alerts when the target temperature is reached.
Troubleshooting
Steak is still pink in the center after searing.
Check the internal temperature before searing; pull the steak from the oven at 115°F for medium‑rare. If it’s lower, extend the low‑temp cook by 5‑10 minutes.
Crust is uneven or not brown enough.
Make sure the skillet and oil are smoking hot before adding the steak. Pat the surface dry and avoid crowding the pan.
Steak releases a lot of liquid during sear.
Ensure the steak is thoroughly dried after the low‑temp stage and that the surface is not wet. Adding a thin layer of oil helps conduct heat evenly.
Storage
Refrigerator: Cooked steak can be stored in an airtight container for up to 3 days.
Freezer: Raw, salted steaks wrapped tightly in plastic and foil freeze well for up to 2 months.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry brine the steak the night before and keep uncovered in the fridge.
- You can pre‑cook the low‑temp stage earlier, then sear just before serving.
- If using sous‑vide, set the water bath to 130°F (54°C) for 1‑2 hours, then finish with the high‑heat sear.
Frequently Asked Questions
What is the cultural significance and history of reverse seared ribeye steak in American cuisine?
The reverse‑sear method grew out of modern American steakhouse practices, where chefs sought a uniform pink interior while preserving a classic, caramelized crust. It reflects the American love of both precise temperature control and a bold, browned exterior.
What traditional regional variations of steak cooking exist in the United States compared to the reverse sear technique?
Traditional U.S. steak cooking includes high‑heat grilling, pan‑searing, and the classic “sear‑then‑finish” oven method. The reverse sear flips that order, cooking low first. Regional styles like Texas‑style brisket use low‑and‑slow smoking, while New York steakhouses favor a hot broiler first.
How is reverse seared ribeye steak traditionally served in American steakhouses?
It is usually presented whole on a warm plate, rested, then sliced against the grain and served with simple sides such as roasted potatoes, creamed spinach, or a compound butter. The focus is on the meat’s flavor and texture rather than heavy sauces.
What occasions or celebrations is reverse seared ribeye steak traditionally associated with in American culture?
A perfectly cooked ribeye is a centerpiece for holidays like Thanksgiving, Fourth of July barbecues, and special weekend meals. It’s also a popular choice for dinner parties where a high‑impact, impressive protein is desired.
What makes reverse seared ribeye steak special or unique in American steak cuisine?
The method delivers a consistent medium‑rare interior with minimal overcooked outer layers, unlike traditional high‑heat searing that creates a “bullseye” of overcooked meat. It maximizes juiciness while still achieving a deep Maillard crust.
What are the most common mistakes to avoid when making reverse seared ribeye steak?
Common errors include pulling the steak from the oven too early (resulting in under‑cooked interior), not drying the surface before searing (causing a soggy crust), and using a pan that isn’t hot enough, which prevents proper Maillard browning.
Why does this reverse sear recipe use a low‑temperature oven before a high‑heat sear instead of searing first?
Cooking low first brings the entire steak to the target internal temperature with a gentle gradient, preventing the outer layers from overcooking. The final high‑heat sear then quickly creates the Maillard crust without further cooking the interior.
Can I make reverse seared ribeye steak ahead of time and how should I store it?
Yes. You can dry‑brine and refrigerate the steak overnight, then cook the low‑temp stage earlier. After searing, let it rest, slice, and keep it covered in the refrigerator for up to 3 days. Re‑heat gently in a low oven before serving.
What texture and appearance should I look for when reverse searing ribeye steak?
The interior should be uniformly pink (130°F for medium‑rare) with no gray band. The exterior should be a deep, caramel‑brown crust with a slight sheen from butter and herbs. The steak should feel firm but spring back slightly when pressed.
How do I know when reverse seared ribeye steak is done cooking?
Use an instant‑read meat thermometer: pull the steak from the oven at 115°F, then after the sear it should read around 130°F for medium‑rare. Allow a 5‑minute rest; the temperature will rise a few degrees.
What does the YouTube channel MIT's Experimental Study Group specialize in?
The YouTube channel MIT's Experimental Study Group focuses on applying scientific principles to everyday cooking, exploring thermodynamics, chemistry, and engineering concepts to improve home‑cooking techniques.
How does the YouTube channel MIT's Experimental Study Group's approach to American steak cooking differ from other cooking channels?
MIT's Experimental Study Group emphasizes the underlying physics—heat transfer, moisture migration, and Maillard chemistry—while many other channels rely on tradition or intuition. Their videos often include quantitative temperature data and scientific explanations.
Last updated: August 24, 2026
