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Reverse Sear Ribeye Steak Recipe: Easy Method for Perfect Caramelized Crust

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This reverse sear ribeye steak recipe delivers a steakhouse-quality meal at home with a juicy, evenly cooked interior and a shatteringly crisp, caramelized crust. The foolproof method uses a slow oven roast followed by a high-heat skillet sear for perfect results every time.

Ingredients

Scale
  • 2 ribeye steaks, about 1.5 inches thick (14–16 oz each)
  • 1–1.5 teaspoons kosher salt per steak
  • Freshly ground black pepper, to taste
  • 1–2 tablespoons neutral oil (canola, grapeseed, or avocado)
  • 2 tablespoons unsalted butter
  • 2 fresh garlic cloves, smashed (optional)
  • A few sprigs fresh herbs (thyme or rosemary, optional)

Instructions

  1. Pat the ribeye steaks dry with paper towels.
  2. Generously season both sides and edges with kosher salt and black pepper. Let sit at room temperature for 30–40 minutes.
  3. Preheat oven to 250°F (120°C). Place a wire rack on a rimmed baking sheet, or line the sheet with parchment if you don’t have a rack.
  4. Arrange steaks on the rack or baking sheet. Insert an instant-read thermometer into the thickest part.
  5. Bake for 40–60 minutes, until internal temperature reaches desired doneness (115°F for rare, 120–125°F for medium rare, 130°F for medium).
  6. Remove steaks from oven and tent loosely with foil. Rest for about 10 minutes.
  7. Heat a cast iron or heavy skillet over high heat for 5 minutes until almost smoking.
  8. Add 1–2 tablespoons neutral oil and swirl to coat.
  9. Carefully lay steaks in the skillet. Sear for 60–90 seconds per side, until a deep golden-brown crust forms. Sear edges using tongs.
  10. During last 30 seconds, add butter, garlic, and herbs. Tilt pan and baste steaks with bubbling butter.
  11. Transfer steaks to a cutting board, tent with foil, and rest 5–10 minutes.
  12. Slice against the grain and serve immediately.

Notes

For best results, use steaks of similar thickness and a reliable thermometer. Pat steaks dry before seasoning for optimal crust. If using other cuts, adjust oven time. Baste with butter, garlic, and herbs only at the end to avoid burning. Let steak rest after cooking for juicier results. Avoid overcrowding the pan during searing.

Nutrition

Keywords: reverse sear, ribeye steak, steakhouse, caramelized crust, easy steak recipe, oven steak, cast iron steak, beef, dinner, keto, gluten-free

Find it online: https://blixfood.com/reverse-sear-ribeye-steak-recipe-easy-method-for-perfect-caramelized-crust/