ribeye steaks

The reverse sear method might change the way you cook a thick steak forever. The process involves baking in the oven followed by searing on a pan.

How To Reverse Sear a Steak

kosher salt (as needed for seasoning)

black pepper (as needed for seasoning)

vegetable oil

unsalted butter (optional)

Line a sheet pan with foil and place a wire rack on top, set aside.

Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).

Place a large 12-inch cast iron skillet in the oven to warm, on a rack below the center rack.

Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.

Generously season the meat with salt and ground black pepper on both sides.

Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. See notes for target temperatures of the steak.

Remove the steaks from the oven and set aside.

Remove the cast iron pan from the oven and transfer to the stovetop.

Heat pan over high heat and add oil.

Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.

Sear the first side until a deep brown crust is formed, about 2 minutes.

Carefully flip the steaks over and sear about 1 ½ to 2 minutes.

Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.

OPTIONAL: Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.&nbsp;

Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.

Serve steaks warm.

Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

Ribeye Steaks with Red Wine Sauce

ribeye steaks (1½ to 2-inches thick)

unsalted butter (divided)

garlic

shallots

red wine (Zinfandel)

balsamic vinegar

rosemary (plus more for garnish)

thyme (plus more for garnish)

beef stock

parsley leaves (roughly chopped)

Line a sheet pan with foil and place a wire rack on top, set aside.&nbsp;

Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.

Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides. 

Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.&nbsp;

Heat pan over high heat and add the oil.

Carefully flip the steaks over and sear about 1 ½ to 2 minutes.

Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.

Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes. 

For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.

Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.

Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.

Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.

Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.

Remove rosemary and thyme, discard.

Turn off heat and whisk in 1 tablespoon of butter.

Taste the red wine sauce and season with more salt and pepper as desired.

Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

Ribeye has a higher fat content than NY strip. While strip is a bit healthier than ribeye, the latter makes up for that in flavor and tenderness.

Grilled Ribeye Steaks Recipe

(10 0unce) ribeye steaks, approximately 1-1/2 inches thick

extra virgin olive oil

Kosher salt

black pepper

Remove the steaks from the refrigerator 30 minutes prior to grilling.

Set up your grill for two-zone grilling.

One side should be high heat over a direct flame.

The other side should have no coals or be turned off.

Coat the ribeye steaks all over with olive oil.

Season generously with salt and pepper.

Pat the seasoning into the meat.

Clean your grill grate and coat it with some oil using soaked paper towels held between tongs.

Place the ribeye steaks on the hottest part of the grill.

Sear the steaks for 5 minutes with the top open.

Be mindful of flame flares from dripping fat.

When that occurs, move the steaks to the cooler side of the grill until the flame dies down.

Move back to the heat and continue cooking for the full 5 minutes.

Flip the steaks over with the tongs and sear the other side over high heat for another 5 minutes, being mindful of the flares.

You are looking for a nice crust and an internal temperature of 130°F, when checked with a digital thermometer.

Remove the steaks from the grill to a clean cutting board.

Tent with foil and allow to rest for 5 minutes before serving.

Top 3 ribeye steaks recipes from across the web

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How To Reverse Sear a Steak

Ribeye Steaks with Red Wine Sauce

Grilled Ribeye Steaks Recipe

Top 3 ribeye steaks recipes from across the web

The most viewed ribeye steaks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Reverse Sear a Steak

Ribeye Steaks with Red Wine Sauce

Grilled Ribeye Steaks Recipe

The most viewed ribeye steaks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine