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Perfect Juicy Cast Iron Reverse Sear Ribeye Steak Recipe for Tender Results

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This recipe uses the reverse sear method to cook ribeye steak slowly in the oven and finish with a hot cast iron sear, resulting in a juicy, tender steak with a perfect crust.

Ingredients

Scale
  • 1 ribeye steak, 1.5 to 2 inches thick (12–16 oz / 340–450 g), USDA Choice or Prime grade
  • Coarse sea salt or kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1–2 tablespoons high smoke point oil (avocado oil or grapeseed oil)
  • 2 tablespoons unsalted butter
  • 2 crushed fresh garlic cloves (optional)
  • 2–3 sprigs fresh thyme or rosemary

Instructions

  1. Bring the steak to room temperature by taking it out of the fridge 30-45 minutes before cooking.
  2. Preheat your oven to 250°F (120°C).
  3. Pat the steak dry with paper towels, then generously season both sides with coarse sea salt and freshly ground black pepper.
  4. Place the ribeye on a wire rack over a baking sheet to allow air circulation.
  5. Slow roast the steak in the oven for 20-30 minutes, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of about 120°F (49°C). Use an instant-read thermometer to check.
  6. Remove the steak from the oven and let it rest for 5-10 minutes to allow juices to redistribute.
  7. Heat a well-seasoned cast iron skillet over high heat until smoking hot (about 4-5 minutes). Add the high smoke point oil and swirl to coat.
  8. Sear the steak in the hot skillet for 1.5 to 2 minutes per side, pressing gently to ensure full contact with the pan.
  9. During the last minute of searing, add butter, crushed garlic, and herbs. Tilt the pan and spoon the melted butter over the steak to baste it.
  10. Use the thermometer to confirm the steak has reached your preferred doneness (130-135°F / 54-57°C for medium-rare). If needed, sear a bit longer on each side.
  11. Tent the steak loosely with aluminum foil and let it rest for 5 minutes before serving.

Notes

Use a well-seasoned cast iron skillet for the best crust. Pat the steak dry before seasoning to ensure a good sear. Use a meat thermometer to avoid overcooking. Rest the steak twice to keep it juicy. If dairy-sensitive, substitute butter with ghee or coconut oil.

Nutrition

Keywords: ribeye steak, reverse sear, cast iron skillet, juicy steak, tender steak, steak recipe, easy steak, dinner

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