Reverse searing is a relatively new method of cooking beef that begins with starting the cut at a low oven temperature (200 F – 275F) and finishing it on a very hot skillet. This allows for even heating throughout while also producing a remarkable crust.
1 Ribeye steak (or any other similar cut, including burgers ~ 1-1.5 inches thick)
1-2 tsp. Kosher salt
~ 4 tbsp. olive oil
Active: 15-20 minutes
Resting: 1 hour – overnight
1. Prepare a racked oven pan.
2. Take the ribeye out of its package and dry it off with a paper towel.
3. Pour/rub about 1-2 teaspoons of salt onto the meat. Not all of it will stick; this is just fine.
4. Place meat on racked oven pan and let rest for 1 hour (or overnight) in the refrigerator.
5. Preheat oven to 250°.
6. Put the steak (on racked pan) into the oven. Usually it will take about 20-25 minutes for the
steak to reach an internal temperature 100°-110° F. When you pull it out of the oven, you want
the inside of the steak be about 15° lower than your end temperature. (Refer to Chart)
7. 5 minutes before you pull the steak out of the oven, begin heating your skillet on low-medium heat.
8. About 2 minutes before you take the steak out of the oven, add your olive oil to the skillet and turn
onto medium-high heat.
9. Remove your steak from the oven, wait for the oil in your skillet to be shimmering and/or almost
smoking, and then place your ribeye on the skillet. It will take about 45 seconds on each side for
your steak to reach proper internal temperature (and I recommend taking your tongs and holding
the cut sideways to sear its fatty edges, as well.)
10. Serve as soon as it is off the skillet, and enjoy!
Step 1: Salt
Step 2: Precook
Step 3: Pan Sear
Step 4: Enjoy!