Oven Reverse Sear Ribeye (Fresh)

Low oven first, hard sear at the end. Best method for thick steaks (1.5"+) - edge-to-edge pink, killer crust, no sous vide gear needed.

Prep (45 min – overnight before)

Pat steak very dry with paper towels.
Salt generously on both sides.
Place on a wire rack over a sheet pan. Leave uncovered.
Rest in the fridge 45 min minimum, ideally a few hours, up to overnight (dry-brine - even better crust).

Low and Slow in Oven

Preheat oven to 250°F.
Place steak on wire rack over sheet pan, insert thermometer probe.
Cook until internal temp is ~10–15°F below target (see below).

105°FRare

110–115°FMedium-Rare

120°FMedium

1" steak: ~25–35 min.
1.5" ribeye: ~40–50 min.
2"+ steak: ~60–75 min.
Use the thermometer, not the clock.

Rest Briefly

Pull from oven. Let steak rest 5–10 min while you heat the skillet.
Pat the surface dry one more time before searing.

Hard Sear

Heat cast iron over high heat 4–5 min, until smoking.
Thin film of high–smoke-point oil (avocado, grapeseed).
Sear 45–60 sec per side. That's it - interior is already at temp.
Optional: stand on fat cap edge ~30 sec with tongs.

Optional: Butter Baste

In the last 30 sec of searing, add a knob of butter, smashed garlic, sprig of thyme/rosemary.
Tilt pan, spoon foaming butter over steak.

Rest

Short rest - 2–3 min (the long rest happened before the sear).
Pepper after resting.