Reverse Seared Ribeye Steak

A better way?

Ok for you “cowboy cooking purist” you may be scoffing at this new fangled gimmick, but just hear me out. Chew on this for a second. Not everyone has the opportunity or the means to eat a great steak cooked over open fire miles from everyone. Many a “punchy” kid did what their parents sad and “go to college and get a steady well paying job”, the problem is most of those good jobs are in the city and affordable housing is usually some form of condo or apartment. The issue these individuals face is these properties usually frown on building a screaming hot wood fire on your patio. Heck many of these places won’t even allow grills. So I guess these displaced country kids just have to go to a restaurant and buy an overpriced mediocre steak. Well I think not…the solution reverse searing.

“The only time to eat diet food is while you’re waiting for the steak to cook.” 

julia child

The idea with reverse searing is to cook a thick steak at a low temp until the internal temp reaches the desired doneness. Then the steaks are either pan seared in a good ol’ cast iron skillet or grilled. Cooking this way allows you to nail the desired doneness every time. I think if we are truly honest with ourselves even us “open fire grillers” don’t hit it every time.

So for me, reverse searing is not the “anti-christ” it’s just another technique to have in your cooking arsenal. I encourage you to go grab a well marbled thick steak, season it with SPG – salt, pepper and garlic. Throw it in the oven or on a smoker. Then put a good squinge on it. Give it a try, I am willing to bet you will be a fan.


Course Main Course
Cuisine American
Servings 2


  • 1 rib-eye steak 1 1/2 " prime grade well marbled
  • 1 tsp kosher salt
  • 1 tsp black pepper fresh coarse ground
  • 1 tsp granulated garlic


  • Preheat your oven to 225°.
  • Season steak on both sides with the salt, pepper, and garlic. Aallow the steaks to come to room temp (around 15-20 minutes).
  • Place steaks on a cooling rack on a sheet pan and place them in the oven. Cook for 30 to 45 minutes, or until the internal temperature reaches 120°.
  • Once steaks reach 120° remove from oven. At this point it is up to you how you want to finish them.

Cast Iron Skillet

  • Heat a cast iron skillet over high heat. Add 2 tablespoons clarified butter.
  • When the skillet is hot, add the steaks. Cook 2-3 minutes on each side. I shoot for 130°.
  • Remove and let rest for 8-10 minutes.


  • Heat grill to 450°-500° …the hotter the better.
  • Cook steaks 2-3 minutes on each side.
  • When the internal temp reaches 130°, remove steaks and rest for 8-10 minutes
Keyword Beef, Ribeye, steak

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