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One piece sliced steak in a pan.
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Reverse Sear Steak (Oven)

This reverse seared ribeye starts off low and slow in the oven, then finishes on a searing hot skillet. Give this method a try and see why steak connoisseurs swear by it!
Course Meats
Cuisine American
Keyword Reverse Sear Steak, Reverse Sear Steak Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 505kcal
Author Natalya Drozhzhin

Ingredients

  • 2 lbs ribeye steaks 1.5-2 inch thick
  • 1 tbsp oil olive or avocado
  • 2 tbsp salt adjust to preference
  • 2 tsp ground black pepper adjust to preference
US Units - Metric

Instructions

  • Preheat the oven to 250°F. Season the steaks generously with salt and pepper. Place them on a wire rack set on a lined baking sheet.
    Seasoned steak on a wire baking rack.
  • Bake for about 30-45 minutes for medium doneness. Use a thermometer to check the internal temperature of the steak, it should read 100F.
    Basked steak on a wire baking sheet.
  • Just before the steaks come out of the oven, preheat an oiled cast iron skillet over high heat until the oil begins to smoke.
    Steak on a pan.
  • Transfer the steaks into the cast iron skillet with tongs and sear each side until browned, and until it reaches your desired doneness. (keep in mind the temperature will continue to rise as they are resting)
    Reverse Sear Steak on a pan with herbs.
  • Let steak rest for 3-5 minutes before you cut into them. Enjoy
    Reverse Sear Steak on a pan, some of it sliced.

Video

Nutrition

Calories: 505kcal | Carbohydrates: 1g | Protein: 46g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 3606mg | Potassium: 622mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 39IU | Calcium: 22mg | Iron: 4mg