Pan-Seared Rib Eye: Reversing The Sear

The reverse sear method is a great way to cook a steak, especially if you like your meat medium-rare. This technique involves cooking the steak and then searing it, which is the opposite of the traditional method. By using low heat to cook the meat gently and then giving it a brief hot sear, you get a perfect edge-to-edge medium-rare steak with a brown, crispy crust.

The reverse sear method works best on thicker steaks, like a ribeye or tomahawk steak, that are at least 1.5 inches thick. The low heat can be achieved using a smoker, indirect grill, low oven, or sous vide, while the high heat can come from a hot cast-iron pan, charcoal grill, or a 500-degree oven.

To reverse sear a ribeye steak, preheat your oven to 275 degrees Fahrenheit. Season your steak with salt and pepper or your desired seasonings. Place the steak on a metal rack on a baking tray and cook until it reaches an internal temperature of 110-120 degrees Fahrenheit for a medium-rare steak. This should take around 30-60 minutes depending on the thickness of your steak.

Once your steak is cooked, remove it from the oven and let it rest for about 10 minutes. While the steak is resting, heat up a cast-iron skillet or stainless steel pan over high heat. Add a small amount of butter or oil to the pan, then add the steak and sear each side for 45-75 seconds until browned.

Seasoning and resting the steak

Next, season the steak with your chosen herbs and spices. Coarse salt and cracked pepper are typical choices, but you can also use your favourite steak seasoning. Be generous with the seasoning, as this will enhance the surface flavour of the steak. Place the steak on a rack over a sheet tray and leave it in the refrigerator uncovered for 2 to 24 hours. This pre-seasoning process will allow the salt and pepper to penetrate deep into the meat, ensuring that every bite is perfectly seasoned. This technique works best with steaks that are at least 1 1/2 inches thick.

If you want a drier surface on your steak for more effective browning, you can leave the steak uncovered in the refrigerator for up to 24 hours before cooking. This will help to dry out the exterior of the steak, resulting in even better browning during the searing process.

Oven temperature and cooking time

The optimal oven temperature for reverse-searing a rib-eye steak is between 200 and 275°F (93-135°C). The lower the temperature, the longer the cooking time. For example, at 200°F, a rare steak will take about 35-45 minutes, while at 250°F, it will take about 20 minutes. At 275°F, the cooking time is approximately 15-25 minutes.

The cooking time depends on the thickness of the steak and the desired doneness. For a 1.5-inch thick steak, the oven temperature should be 250°F, and the cooking time will be around 20 minutes for rare and up to 40 minutes for medium-well. For a 2-inch thick steak, the oven temperature can be set to 275°F, and the cooking time will be longer, approximately 30-60 minutes for a medium-rare steak.

It is important to use a meat thermometer to check the internal temperature of the steak to ensure it reaches the desired doneness. For rare, the internal temperature should be 115-120°F, while for medium-rare, it should be 120-125°F. Medium steaks should reach 130-135°F, and for medium-well, the temperature should be 140-145°F.

After the steak has reached the desired temperature in the oven, it is then seared in a hot pan for about 1-2 minutes on each side to create the brown crust.

Pan searing the steak

Pan-Searing the Steak

Ingredients

• 1 boneless rib eye steak, 1 to 2 inches thick
• Salt and pepper
• Oil with a high smoke point (over 400°F) such as avocado oil, ghee, or peanut oil
• Aromatics like sliced garlic cloves, shallots, fresh rosemary, or thyme sprigs (optional)

Utensils

• Cast-iron skillet or stainless steel pan
• Instant-read meat thermometer
• Tongs

Method

• Remove the steaks from the refrigerator 30 minutes to 2 hours before cooking to bring them to room temperature.
• Dry the steaks with a paper towel to remove excess surface moisture.
• Place the steaks on a wire rack and season both sides with salt and pepper.
• Preheat the oven to 200-275°F. Line a rimmed baking sheet with foil or parchment paper, then place the wire rack on top.
• Transfer the steaks to the preheated oven and bake for 15 to 25 minutes, depending on thickness and desired doneness. The internal temperature should be about 30 degrees below the final serving temperature.
• Heat a large cast-iron skillet or stainless steel pan over high heat.
• Once hot, add the oil.
• When the oil is hot and just beginning to smoke, carefully add the steaks to the pan, ensuring they do not touch each other.
• Sear each side for 1 to 2 minutes. Use tongs to turn the steaks on their sides to cook and render the remaining fat, about 30 to 60 seconds per side.
• Reduce the heat to medium-low and add aromatics (optional) and butter to the pan.
• Baste the steaks with the melted butter for 2 minutes to enhance browning and flavour.
• Transfer the steaks to a clean plate or cutting board and rest at room temperature for 5 to 10 minutes before serving.

Basting the steak

Basting a steak is a great way to add flavour and texture to your rib eye. The process involves spooning or pouring butter over the steak as it cooks, creating a golden brown crust.

To baste a steak, you'll need a good skillet to help maintain high temperatures—cast iron or carbon steel is perfect. You'll also want to use quality butter, as European and cultured butters often have a slightly higher fat percentage, adding flavour rather than just a greasy mouthfeel.

When cooking a steak, it's best to add the butter last to avoid burning. Start by cooking your steak in a bare pan until it's about 20-30 degrees from your desired level of doneness, then add the butter. It will sizzle right away, creating the ideal basting situation.

To baste, tilt your pan slightly so that the butter collects at the bottom near the handle. Then, use a spoon to scoop up the butter and pour it over the steak, aiming for any pale spots to give them some colour. Continue to flip your steak frequently and baste until it reaches your desired internal temperature.

In addition to butter, you can also add aromatics to your pan to infuse the butter with even more flavour. Try adding herbs like thyme or rosemary, or sweet alliums like shallots or garlic.

Resting and serving the steak

The resting time also lets the steak finish cooking to your desired level of doneness. The steak will continue to cook slightly from residual heat during the resting period, so remove it from the heat source a few degrees before it reaches your desired internal temperature.

After resting, your steak is ready to be served. You can slice the steak and serve it as is, or with some Maître D’ Butter.

Reverse seared steak is best enjoyed fresh out of the pan, so it is not recommended to reheat or store it. However, if you do have leftovers, you can re-sear the steak in a hot pan with lightly smoked oil until warmed through.

Frequently asked questions