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Perfect Reverse Sear Ribeye Steak Recipe with Juicy Caramelized Crust

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This recipe delivers a juicy, tender ribeye steak with a perfectly caramelized crust using the reverse sear method, combining slow roasting and high-heat searing for steakhouse-quality results at home.

Ingredients

Scale
  • 1 thick-cut ribeye steak (1.5 to 2 inches thick, 16–20 oz / 450–570 g)
  • Kosher salt, coarse
  • Freshly ground black pepper
  • 1–2 tablespoons neutral oil (canola or vegetable oil)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, smashed (optional)
  • A few sprigs of fresh thyme or rosemary (optional)

Instructions

  1. Bring the steak to room temperature (about 30-45 minutes). Pat dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper. Let it sit uncovered on a wire rack to air-dry slightly.
  2. Preheat your oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet to allow even air circulation.
  3. Slow roast the steak in the oven until the internal temperature reaches about 110°F (43°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium. This usually takes 30-45 minutes depending on thickness. Use an instant-read thermometer to check.
  4. Remove the steak from the oven and let it rest for 5-10 minutes.
  5. Heat a heavy skillet (cast iron preferred) over high heat. Add neutral oil and wait until it shimmers and almost smokes.
  6. Sear the steak for 1-2 minutes per side until a deep caramelized crust forms. Add butter, garlic, and herbs to the pan. Tilt the pan and continuously spoon melted butter over the steak for about 1 minute to baste.
  7. Remove the steak and let it rest on a cutting board for 5-10 minutes to allow juices to redistribute.
  8. Slice against the grain into thick slices and serve.

Notes

Use a good-quality ribeye with good marbling for best results. Pat steak dry before seasoning to ensure a good crust. Use a thermometer to avoid overcooking. Rest steak after oven and searing steps to keep juices locked in. Butter basting adds richness and flavor. If avoiding butter, substitute with olive oil or vegan butter. For variations, add smoked paprika, cayenne, or herb crust. Leftovers can be reheated gently in a low oven and refreshed with a quick sear.

Nutrition

Keywords: reverse sear, ribeye steak, steak recipe, caramelized crust, juicy steak, cast iron skillet, oven roasting, steakhouse quality

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