Oven Reverse Sear Ribeye (Frozen)
No thawing, no sous vide. Frozen steak straight into a low oven, hard sear at the end. The "I forgot to thaw and don't want to wait" method.
Prep
- Unwrap frozen steak. No need to thaw.
- Pat any surface frost off with paper towels.
- Salt generously on both sides - salt sticks fine to frozen surface.
- Preheat oven to 250°F.
Low and Slow in Oven
- Place steak on wire rack over a sheet pan.
- Insert thermometer probe (once steak softens enough - usually 15 min in).
- Cook until internal temp is ~10–15°F below target.
105°FRare
110–115°FMedium-Rare
120°FMedium
- 1" steak: ~45–60 min.
- 1.5" ribeye: ~75–90 min.
- 2"+ steak: ~100–120 min.
- Use the thermometer, not the clock. Frozen times are roughly 1.5–2x fresh.
Rest Briefly
- Pull from oven. Let steak rest 5–10 min while you heat the skillet.
- Pat the surface extremely dry - frozen-cooked steaks release more moisture than fresh.
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. 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.
- Pepper after resting.