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Sheri

Reverse Sear Ribeye Steak (Oven + Cast Iron)

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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Calories: 800
Ingredients Method

Ingredients
  

  • 1 thick-cut ribeye steak approximately 2 inches thick (about 1½–2 pounds)
  • 1–1½ teaspoons kosher salt or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 1 tablespoon butter
  • 2 garlic cloves smashed
  • 1 sprig fresh rosemary or thyme

Method
 

  1. Preheat oven to 250°F. Pat ribeye dry and season generously with salt and pepper.
  2. Place steak on a wire rack over a baking sheet. Insert an oven-safe meat thermometer into the thickest part.
  3. Cook until the internal temperature reaches 115–120°F for medium-rare, approximately 35–55 minutes depending on thickness.
  4. Remove steak from oven. Heat a cast iron skillet over medium-high to high heat until very hot.
  5. Add avocado oil, then carefully place the steak in the skillet.
  6. Sear for 45–60 seconds per side until a deep brown crust forms.
  7. Hold steak with tongs and sear the fatty edges for 20–30 seconds.
  8. During the final 30 seconds, add butter, garlic, and rosemary. Spoon melted butter over the steak.
  9. Remove from skillet, rest approximately 5 minutes, and slice against the grain.