Ingredients & Prep
- Ribeye Steak: 1 thick-cut (1.5–2 inches) bone-in or boneless.
- Salt: 1–2 tsp coarse kosher salt.
- Sear Fat: 1–2 tbsp high-smoke point fat (beef tallow, ghee, or duck fat).
- Optional: Coarse cracked black pepper (post-sear).
The Reverse-Seared Ribeye Steak
The definitive method for thick-cut steaks (1.5" to 2"+) ensuring edge-to-edge perfection and a deep, mahogany crust.
Required Equipment
- Wire cooling rack set inside a rimmed sheet pan.
- Instant-read digital meat thermometer.
- Heavy cast-iron skillet or stainless steel pan.
- Kitchen tongs with heavy grip.
STEP 1
The Overnight Dry Brine
8 to 24 Hours Ahead
- Generously season all sides of the ribeye with coarse kosher salt.
- Place the steak on the wire rack inside the sheet pan, leaving space beneath for airflow.
- Store uncovered in the refrigerator for 12 to 24 hours.
Why this works: Dry brining draws moisture out, dissolves the salt, and pulls it back deep into the muscle fiber while drying out the outer surface for a faster, superior crust.
STEP 2
Low & Slow Oven Roast
35 to 50 Minutes
- Preheat your oven to 225°F (107°C) to 250°F (120°C).
- Insert a digital thermometer probe into the geometric center of the steak.
- Roast until internal temperature reaches 10°F to 15°F below your final target doneness (e.g., pull at 115°F for a 130°F medium-rare finish).
STEP 3
The Intermediate Rest
10 Minutes
- Remove the steak from the oven and set it on a cutting board at room temperature.
- Allow it to rest for 10 minutes while heating your skillet.
Crucial step: Because slow heating creates gentle internal fluid pressure, resting before searing cools the outer millimeter slightly—preventing overcooking during the final flash sear.
STEP 4
The High-Heat Flash Sear
2 to 3 Minutes Total
- Heat a heavy cast-iron skillet over high heat until it begins to lightly smoke.
- Add 1 to 2 tablespoons of beef tallow or ghee to coat the pan bottom.
- Lay the steak into the pan and sear for 45 to 60 seconds per side, pressing down gently for full surface contact.
- Use tongs to hold the steak vertically, pressing the thick outer fat cap directly into the hot pan for 30 seconds to render it crisp.
STEP 5
Immediate Carving & Serving
Serve Right Away
- Transfer immediately to a cutting board. No additional resting period is needed after a reverse sear!
- Slice across the grain into thick ribbons and sprinkle with coarse flaky sea salt.
Temperature Target Chart
| Desired Doneness | Oven Pull Temp | Final Target Temp | Visual & Texture Profile |
|---|---|---|---|
| Rare | 105°F – 110°F | 120°F – 125°F | Cool red center, very soft texture |
| Medium-Rare | 115°F – 120°F | 130°F – 135°F | Warm red/pink center, ideal fat rendering |
| Medium | 125°F – 130°F | 140°F – 145°F | Warm pink center, firm texture |
| Medium-Well | 135°F – 140°F | 150°F – 155°F | Slight pink trace, firm throughout |