Reverse-Seared Ribeye Steak

Ingredients

Gather everything before you start cooking.

Steps

1. 1

   Preheat Oven and Season Steak

   Preheat your oven to 250°F (120°C). Pat the ribeye steaks dry thoroughly with paper towels. Season both sides generously with kosher salt and black pepper. Let the steaks sit at room temperature for at least 30 minutes to an hour for even cooking.

   ~40 min

2. 2

   Slow Roast the Steaks

   Place the seasoned steaks on a wire rack set inside a baking sheet. Insert a probe thermometer into the thickest part of one steak, avoiding the bone. Transfer to the preheated oven and roast until the internal temperature reaches 115-120°F (46-49°C) for medium-rare, or your desired doneness. This will take approximately 20-30 minutes, depending on the thickness of the steaks.

   ~25 min

3. 3

   Rest the Steaks

   Once the steaks reach the target internal temperature, remove them from the oven and transfer them to a clean plate or cutting board. Tent loosely with foil and let them rest for 10-15 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful steak.

   ~12.5 min

4. 4

   Prepare for Searing

   While the steaks are resting, heat a heavy-bottomed skillet (cast iron works best) over high heat until it's smoking hot. Add the olive oil to the hot skillet.

   ~2.5 min

5. 5

   Sear the Steaks

   Carefully place the rested steaks into the screaming hot skillet. Sear for 1-2 minutes per side until a deep, dark golden-brown crust forms. During the last minute of searing, add the unsalted butter, rosemary sprigs, and smashed garlic cloves to the pan. Baste the steaks continuously with the melted butter, rosemary, and garlic using a spoon.

   ~4 min

6. 6

   Final Rest and Serve

   Remove the steaks from the skillet and transfer them to a clean cutting board. Let them rest for another 5 minutes to allow the residual heat to finish cooking and the crust to set. Slice against the grain and serve immediately.

   ~5 min