Name: Reverse-Seared Ribeye (Cast-Iron, Steakhouse Crust)
Prep time: 1450 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 bone-in ribeye, 1½–2 inches thick (20–24 oz / 560–680 g) (or two 10–12 oz boneless ribeyes); 1½ tsp kosher salt (~2 tsp Diamond Crystal or ~1 tsp Morton); 1 tbsp freshly ground black pepper; 1 tbsp neutral high-heat oil (avocado, canola, or grapeseed); 2 tbsp unsalted butter; 2 garlic cloves, lightly smashed; 2 sprigs fresh thyme or rosemary; Flaky sea salt, to finish (optional)

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Steakora Test Kitchen

Reverse-Seared Ribeye (Cast-Iron, Steakhouse Crust)

Low and slow to 10°F below your target temp, then a smoking-hot cast-iron sear with butter, garlic, and herbs for that steakhouse crust—every time.

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Prep Time 1 10

Cook Time 1

Rest Time 10

Total Time 1 5

Servings: 2 people

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Video Notes

Ingredients

1 bone-in ribeye, 1½–2 inches thick (20–24 oz / 560–680 g) (or two 10–12 oz boneless ribeyes)
1½ tsp kosher salt (~2 tsp Diamond Crystal or ~1 tsp Morton)
1 tbsp freshly ground black pepper
1 tbsp neutral high-heat oil (avocado, canola, or grapeseed)
2 tbsp unsalted butter
2 garlic cloves, lightly smashed
2 sprigs fresh thyme or rosemary
Flaky sea salt, to finish optional

Equipment

1 Wire rack
1 Rimmed baking sheet
1 Instant-read or probe thermometer
1 Cast-iron skillet
1 Tongs

Method

Dry-brine (optional but best): Pat the steak dry. Season all sides evenly with kosher salt. Place on a wire rack set over a baking sheet and refrigerate uncovered 1–24 hours. If short on time, salt at least 45 minutes before cooking.
Low & slow: Preheat oven to 225°F (107°C). Pepper the steak. Set it on the wire rack/baking sheet and insert a probe thermometer if you have one. Roast until the internal temperature reaches 115°F (46°C) for medium-rare (about 30–60 minutes, depending on thickness) or 10°F (6°C) below your final target (see Doneness Guide).
Preheat for sear: Heat a cast-iron skillet over high heat until just smoking, 2–3 minutes. Add the oil.
Hard sear: Sear the steak 45–60 seconds per side until deep brown. Use tongs to hold and render the fat cap/edges for 20–30 seconds.
Butter baste: Reduce heat to medium-high. Add butter, garlic, and herbs. Tilt the pan and spoon foaming butter over the steak for 30–60 seconds per side until the internal temp hits 125–130°F (52–54°C) for medium-rare.
Rest & serve: Transfer to a board, rest 5–10 minutes. Slice against the grain, finish with flaky salt, and spoon over pan butter.

Video

Notes

Smoker option: Run the “low & slow” phase at 225°F on a smoker with indirect heat until pull temp, then sear over ripping-hot grates.
Thickness matters: For 1-inch steaks, start checking pull temps around 20–25 minutes.
Salt brand: Diamond Crystal is lighter than Morton; measure by taste if swapping.
Grass-fed beef: Usually finishes a little faster; start temp checks earlier.
Oil vs. butter: Sear in oil first (higher smoke point), then add butter for flavor/basting.
Resting: Don’t skip—carryover brings you to the perfect finish.