Reverse Seared Ribeye Steak

Learn how to cook the perfect reverse seared ribeye steak (crispy crust on the outside and tender, juicy on the inside) with this simple and easy-to-follow guide.

📝 Ingredients

• 16 oz Ribeye Steaks
• 1 teaspoon Course Salt (Sea Salt or Kosher Salt)
• 1 teaspoon Course Black Pepper
• 2 tablespoons Ghee (Grapeseed Oil, Peanut Oil)
• 1 tablespoon Unsalted Butter (optional)

👨‍🍳 Instructions

1. 1Season the steak with salt and pepper after it reaches room temperature.
2. 2Preheat oven to 275 degrees F.
3. 3Line a rimmed baking sheet with a wire rack. Place the steak on the rack and add it to the oven.
4. 4Bake for about 20-25 minutes until temp reaches 90 degrees for perfect medium rare.
5. 5Check the temperature at 15 minutes and then continue cooking as needed until the desired temperature is reached. Time will depend on the size and thickness of the steak. Mine was 16 oz and took 25 minutes.
6. 6While the steak is cooking allow your cast iron skillet to heat in oven simultaneously as well.
7. 7When ready remove cast iron pan from oven and heat on the stovetop on high heat. Once hot add ghee or other high smoke point oil to the hot pan.
8. 8Add the steak to the hot skillet and sear 2 minutes per side. As an option you can add butter to the pan and baste the steak with the melted butter.
9. 9Remove steak and serve. Note: with reverse searing you don't have to let the steak