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Perfect Juicy Reverse Seared Ribeye Steak Cast Iron Recipe Easy Guide

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This reverse seared ribeye steak recipe uses a slow oven cook followed by a hot cast iron sear to achieve a juicy interior and a perfectly caramelized crust. It’s simple, reliable, and perfect for steak lovers seeking restaurant-quality results at home.

Ingredients

Scale
  • 1 thick-cut ribeye steak, about 1.5 to 2 inches thick (12–16 oz / 340–450 g)
  • Kosher salt or sea salt (coarse grind preferred)
  • Freshly ground coarse black pepper
  • 2 tablespoons unsalted butter, softened (about 30 g)
  • 2 garlic cloves, smashed (optional)
  • A few sprigs of fresh thyme or rosemary (optional)

Instructions

  1. Bring the ribeye steak to room temperature by removing it from the fridge 30-45 minutes before cooking.
  2. Preheat your oven to 275°F (135°C).
  3. Pat the steak dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
  4. Place the steak on a wire rack set over a rimmed baking sheet to allow air circulation.
  5. Insert an instant-read thermometer probe if available. Bake the steak in the oven for 20-30 minutes, or until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare. Check after 20 minutes to avoid overcooking.
  6. While the steak cooks, heat a cast iron skillet on the stove over high heat until smoking hot (about 5-7 minutes).
  7. Add 1 tablespoon of butter to the skillet, then carefully place the steak in the pan. Sear for 1-2 minutes on each side until a deep brown crust forms. Add smashed garlic cloves and fresh herbs to the pan and baste the steak with melted butter for extra flavor.
  8. Transfer the steak to a plate and tent loosely with aluminum foil. Rest for 5-10 minutes to allow juices to redistribute.
  9. Slice the steak against the grain and serve immediately.

Notes

Patience is key—do not rush the oven stage to ensure even cooking and juiciness. Rest the steak after searing to redistribute juices. Use a thermometer to avoid overcooking. Avoid overcrowding the pan during searing; sear one steak at a time. Season cast iron skillet well to prevent sticking and achieve a beautiful crust.

Nutrition

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

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