Reverse Sear Ribeye Steak  recipe provided by the Certified Angus Beef® brand.

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Reverse Sear Ribeye Steak

Serves 4
Cuisine: American
Category: Steaks, Low-Carb/Keto/High Protein
Slowly cook this ribeye steak in the oven for consistent edge-to-edge doneness. A final hot sear in a cast iron pan brings out the steak’s flavor and texture.
Prep Time
5 mins
Other Time
1 hr 30 mins
Cook Time
3 mins
Total Time
1 hr 38 mins
  • 2 (16-ounce) Certified Angus Beef ® ribeye steaks (1 1/2 to 2 inches thick)
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1 garlic clove, lightly smashed
  • 2 sprigs thyme
  • 1 sprig rosemary
  • Flaked finishing salt (like Maldon, optional)
  1. Preheat oven to 275° F, season steaks evenly with salt and pepper.
  2. Place steaks on sheet pan affixed with wire rack, bake until they reach an internal temperature of 115° F for medium rare (30 to 60 minutes depending on thickness).
  3. Remove steaks from oven, let rest. Preheat a cast iron pan to medium high. Pat steaks dry with a paper towel.
  4. Add canola oil to pan followed by steaks. Sear 1 minute to develop a deep brown color. Add butter, garlic and herbs to pan. Flip steaks, sear 1 more minute while using a large spoon to constantly baste steaks with the melted butter.
  5. Remove steaks to a cutting board, pour some of the butter and herbs over the steaks, rest 5 minutes.
  6. Slice and serve with finishing salt if desired.
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