Reverse Sear Ribeye

Instructions

1. Dry the steak. Pat ribeye completely dry with paper towels. Season generously with salt and pepper on all sides. Let sit at room temperature for 30 minutes (or refrigerate uncovered overnight for best results).

2. Low and slow. Preheat oven to 120°C (250°F). Place steak on a wire rack over a baking sheet. Cook until internal temperature reaches 50°C (122°F) for medium-rare—about 30-40 minutes depending on thickness.

3. Rest briefly. Remove from oven and let rest 5-10 minutes while you heat your pan.

4. Get the pan screaming hot. Heat a cast iron skillet over high heat until it just starts to smoke. Add tallow if using.

5. Sear. Add the steak and sear for 45-60 seconds per side until a deep brown crust forms. If using, add thyme and garlic to the pan and baste with the hot fat.

6. Serve immediately. No need to rest again—the reverse sear means it’s already perfectly rested.

Why Reverse Sear?

Traditional searing first creates a grey band of overcooked meat beneath the crust. Reverse searing cooks the steak gently first, so you get edge-to-edge pink with a perfect crust on the outside.

Temperature Guide

• Rare: Pull at 45°C (113°F)
• Medium-rare: Pull at 50°C (122°F)
• Medium: Pull at 55°C (131°F)

Notes

• Only works well for steaks at least 3cm (1.25 inch) thick
• A meat thermometer is essential
• The steak will rise about 3-5°C during the sear

Source

Inspired by Carnivore Style’s excellent guide to thick-cut ribeyes.