Reverse-Sear Ribeye Steak: Reloaded

  • Total: 7 hr 20 min
  • Active: 5 min
  • Yield: 1 steak
Share This Recipe



One 1 1/2-inch ribeye steak, about 14 ounces

2 teaspoons kosher salt

Peanut oil

Special hardware:

Quarter sheet pan or other shallow pan

Cooling rack that fits inside the pan

Remote style probe thermometer (see note)

Infrared thermometer (optional)


  1. Season steak on both sides with the salt and place on a rack set inside a sheet pan.
  2. Refrigerate for a minimum of 6 hours and as many as 24.
  3. Preheat oven to 200 degrees F. Insert a remote style probe thermometer horizontally through the side of the steak and roast until it reaches an internal temperature of 120 degrees F, about an hour. Remove steak from oven and rest, uncovered, 10 minutes.
  4. Meanwhile, place a 12-inch cast iron pan over high heat at least 10 minutes or until it reaches 600 degrees F. (If you don't have an infrared thermometer you'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds.)
  5. Brush a very light coat of peanut oil onto both sides of the steak.
  6. Sear steak on each side for 45 seconds. Use a stopwatch!
  7. Rest steak on a rack for 5 minutes and then slice diagonally against the grain to serve.
  8. Sauce? You don't need no stinkin' sauce but if you happen to have some of my compound herb butter that wouldn't be bad (

Cook’s Note

This is the kind of thermometer that has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.